Roasting your own Sugar Pumpkin

Technically it is fall, it has been fall for a week now.  I don't think Los Angeles understands that concept so lets pretend we live in other parts of the country where the air is a little more crisp and autumn surrounds us.  Maybe we can spread around some autumn leaves to create our own fall :-)  Since it is fall, technically, it is the season for PUMPKIN!  Selves are stocked high with canned pumpkin...great alternative but not nearly as scrumptious as your own pumpkin puree.  The best part is the fact that roasting a pumpkin is pretty simple.

First find sugar pumpkins.  These pumpkins are smaller in size 2-5lbs...leave those large pumpkins for carving with the kids or even the adults ;-)

Once you have your sugar pumpkins bought, turn the oven to 350 degrees.

If you have a sharp butcher's nice that is the best but any knife will eventually do the trick, you might just need a little sea saw technique to get you through...

It is easiest to cut the steam off first and possibly even the bottom...I don't worry about the bottom, just the steam.

Once your pumpkin is cut in half, gut out the seeds and stringy things.  Yes stringy things (no real technical name here ha).  Keep the seeds to roast or discard.  If you have kids, this step might be fun for them to get slimy with.

Some people like to just lay them on top of parchment paper while others like to put a 1/2 inch of water at the bottom of the pan...whichever way you prefer, lay the pumpkin face down after you optionally brush them with oil.  I like to give them a little layer of coconut oil

Put them in the oven for 45-50 minutes.  The skin will darken and a fork should easily pierce through the skin when they are done.  Time will all depend on the size of your pumpkins.  Keep your eye on them!

After the roasting is done, let the pumpkins cool for about 10 or so minutes.  After they have cooled take a spoon to cut away the pumpkin from the skin.  This is very easy, if it isn't them they need to be cooked longer.

From here you can either leave as is and put them in your favorite pumpkin recipes or pop them into the blender to make into a puree.  Feel free to add a little pumpkin spice, salt or pepper, or maybe even nutmeg and ginger...the options are endless.

Happy ROASTING!