Because fresh food in general tastes better and is often cheaper than processed food, I have put together a short demo on how to roast your own pumpkin:
If you are in a rush, cut the pumpkin into smaller pieces and it will cook faster. The pumpkin in the picture above was rather large (for a pie pumpkin) and I cooked it for 1 ½ hours. This was far too long (I became distracted during the endeavor) as you can see the pumpkin is rather overdone. However, I think it will still be usable for various dishes.
The above pumpkin preparation technique applies to any winter squash: butternut, buttercup, acorn, kabocha, hubbard, and more. I often substitute these squash in my recipes that call for pumpkin which works very well. For another handy little pumpkin cooking how to, click here.
Here’s a list of all my gluten free recipes that call for fresh pumpkin:
Here’s wishing you much fun in your pumpkin adventures!
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