This week the Farm and FamilyFix recieved a pie pumpkin. If you don’t have a pie pumpkin, you can follow the same preparation and recipes with a butternut or honeynut squash. We will show you how to prepare a sugar (or pie) pumpkin so that you can use it in various recipes. It’s much easier and faster than you might think and the flavor of a fresh roasted pumpkin is quite different from the canned variety; it’s a bit earthier and nuttier. For fun, you might want to try a side-by-side taste comparison of canned pumpkin versus freshly roasted pumpkin. You might find It’s worth the extra work now and then. As a rule of thumb, 1 small pumpkin should make enough puree to equal one 15-oz. can.
How to Cook a Pie Pumpkin
1. Preheat the oven to 350F.
2. Use a sharp knife to slice the stem off before slicing in half so you don’t have to slice through the stem. Then slice the pumpkin in half.
4. With a sharp-edged spoon (such as a metal tablespoon with a sharp edge or a metal ice cream scoop), scoop out the seeds & guts. Make sure you clean & save the seeds for roasting.
5. Brush inside the pumpkin with oil and place face down on baking sheet lined with parchment paper.
6. Roast at 350F for about 45-50 minutes. The exact time will vary depending on the size of the pumpkin(s) and you may need more time. The skin will be slightly darker and wrinkled and you should be able to poke a fork quite easily through.
7. Let the pumpkin cool for 10 minutes before handling. Use a large spoon to peel away the very thin skin. It comes off almost effortlessly. At this point, you can use the flesh in all kinds of dishes – soups, casseroles, risotto, pies, etc.
8. If making a puree: Place the pumpkin flesh into the blender and blend until smooth. Drain the pureed pumpkin in a cheesecloth to remove excess water or you can use it as is.