For food uses, always choose a sugar pumpkin or a pie pumpkin. These 2 types of pumpkin are actually the same exact kind but some stores may label them differently; I have even seen them labeled as “baking pumpkins”.
Roasted Pumpkin has a variety of tasty uses – more on that in the next post!
Preheat oven to 400F degrees (add other foods too so that you can exploit the oven and conserve energy!) and find a large baking dish.
Cut the top off of the pumpkin – use a sugar or pie pumpkin
Now cut pumpkin in half
Scrape out seeds and “guts” – cut each half into quarters. Save the seeds & roast them for big kids – nutritious & tasty
Ready to be roasted – add an inch or more of water to baking dish & sprinkle with spices if desired
Cover in foil and roast for 45 minutes to 1 hour or until the shell/skin is soft and puckery looking. You can also use a fork to test “fork tenderness”. All done, easy peasy!
Visit the Pumpkin for Baby Food page for more information and recipe ideas.