This was in the bag of potatoes.
This is a Cinderella pumpkin, which is supposed to be one of the best varieties for roasting. 
Very simple directions: 1. Cut open the pumpkin and scrape out the seeds and membranes. Cut the pumpkin in large chucks.
2. Place chunks flesh side down on a cookie sheet.
3. Roast at 350˚ for about 90 minutes.
4. Peel skin off.
5. Pureé in food processor until smooth.
6. Store in 1-cup or 1-pint plastic zip bags in freezer. (A 1-pint bag equals one small can of pumpkin.)
1 comment:
Cinderella are indeed one of the best pumpkins for roasting. I grew some last summer in my foggy coastal garden and will finally be using them up this month. Happy Holidays, Cyn!
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