Roasting A Giant Organic Pumpkin

The pumpkin has been sitting on my counter for a few weeks, and I decided today was the day I needed to roast him.

Above are two pictures illustrating how I cut vertical slats in the pumpkin. Does it seem funny that I did this? The rationale behind cutting slats in the pumpkin is so steam can escape since I am roasting it whole. Yes, I find it easier to roast the pumpkin whole rather than cutting into the hard gourd and scooping at the insides before cooking. Once it is roasted I allow it to cool completely, and then it is soft when I scoop out the insides.

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The pumpkin looked lovely after I took it out of the oven, but it needs to cool off before I scoop out and puree the pumpkin fruit on the inside.  You can watch more of my YouTube videos to see the pumpkin pies I have made over the years.

Here is what the pumpkin looked like as it was roasting in the oven.

Here is what the pumpkin  looked liked after I took it out of the oven.  It needs to cool off!

About Sweetbearies

My pen-name is Sweetbearies, which is based on the name I use for my arts and crafts site: http://sweetbeariesart.com. I write about subjects such as artwork, photography, crafts, books, and whatever subject tickles my fancy at the moment.
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2 Responses to Roasting A Giant Organic Pumpkin

  1. Aya Katz says:

    I think the part about needing to cut slats to let the steam escape before roasting the pumpkin is very important. Most first time pumpkin roasters would not think of that.

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