Top (Pumpkin) Roasting Tips
I love the start of November, but it's not for the reasons you might think. The day after Halloween, all the pumpkins go on sale, and I can roast, freeze, and puree them to my heart's content. If you have never roasted a pumpkin before, it might seem slightly intimidating. But it is actually super easy (and you get to roast all the pumpkin seeds, which is a yummy bonus).
Here are my top tips for pumpkin roasting and storing!
- Don't listen to the stores when they tell you to buy a 'culinary' pumpkin, any will do. (I usually go bigger, more pound for your buck!
- Any kind of squash will store really well, so don't feel pressured to do something with it right away, wait till you have a free chunk of time.
- I usually use half my pumpkin to roast right away (inside cleaned out, open side down on some parchment, and unpeeled), and then peel and cube the other half to go in a ziplock and right in the freezer. Divide and conquer!
- When roasting your pumpkin seeds, add a dash of cumin to spice things up.
- I roast the pumpkin until it is very soft, almost collapsed (or you can at least poke through it easily with a fork).
- Pumpkins have a lot of water so you will likely have a puddle in the bottom of your pan by the end of it, but don't through it out- drain it into a jar or container and use the concentrate in soups or stock!
- If you are planning on making pumpkin pie, make sure to drain your puree (put a cheesecloth in a sieve and let it sit overnight) to remove the excess water, as otherwise you will have a very watery pie (and nobody likes soggy bottoms on their pie!)