Roasting Pumpkin for Tasty Baby Food Recipes and More!
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.
Category: Fall, Finger Foods, Fruits and Veggies, Holiday Foods, holidays, Seasonal
I was trying to find them at the store the other day but didint see any….I’m assuming they would be inside with the squash and stuff?
Comment by Tiffany — October 7, 2010 @ 9:40 am
If you have a farmer’s stand/market, I would check there. Also, some stores keep them in a big bin just outside the entrance.
Comment by Courtney — October 7, 2010 @ 10:09 am
I found some at Trader Joes. I can’t wait to cook up some pumpkin for my 9 1/2 month old!
Comment by Rene — October 7, 2010 @ 11:54 am
I used the directions above to “roast” my beautiful farmers’ market pumpkin, but the water never cooked off and the pumpkin slices either poached (bottom half) or steamed (top half). I’ve cubed it now for later use, but it seems a bit water-logged. Hmmmm… I hope my toddler likes the pumpkin, though. He was really interested in looking at and touching it earlier today.
Comment by Rachel — October 31, 2010 @ 1:37 am