Friday, 6 November 2015

Quick guide to roasting pumpkin.

This gourd is so versatile. You can have it for breakfast, lunch, snack, dessert and dinner. Taking the advantage that it is now in season I have canned and frozen some roasted pumpkin puree for later use.

Pumpkins are rich in Vitamin A, which helps with eyesight. They are high in fiber, potassium and vitamin C to improve your heart health. Beta-carotene benefits our immune system.  

Remember to always buy firm pumpkins, without blemishes. 

Turn the oven to 375F (180C).
Wash the pumpkin. Cut in half and scoop out all the seeds. 
Once the pumpkin is clean, place it cut side down on a parchment lined cookie sheet and put in the oven. 
Smaller pumpkins take about 50 minutes to roast.
Remove from the oven, carefully scoop out the flesh. 

If you do not use it all right away, you can freeze it or store in a fridge for a week. 

To freeze, wait for the pumpkin to cool and than scoop out the flesh to a container or ziplock bag. I like to keep my portions at 250 ml (1 cup) as this is the amount most recipes that I use call for.

The same recipe can be applied to butternut squash.

It beats the canned stuff and does not require a lot of work. 

Do you use a lot of pumpkin?

No comments:

Post a comment