Monday, December 21, 2009

Roasting pumpkins again

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. PureƩ 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:

Christine said...

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!