If you're anything like me, your stomach is grumbling as you eye the Halloween pumpkins sitting unsuspectingly on your window sill. "How can I get you on my plate?" you're wondering deviously.
Wonder no more. Here are some step by step instructions about how to roast your pumpkin to make your very own pumpkin puree that you can use for any variety of delicacies: pumpkin oatmeal cookies, pumpkin spice latte, pumpkin bread, pumpkin ravioli, pumpkin gratin, etc. And since nothing goes to waste in this girl's kitchen, you'll also learn how to roast those delicious pumpkin seeds for a great afternoon (or any time) snack.
HOW TO TAME YOUR PUMPKIN
Pumpkin(s) (for small ones, $1 a piece)
Salt and Pepper
The Grand Total: $1-4
This article from Suite101.com gives an easy to follow how-to about different ways to make pumpkin puree - baked, boiled, or microwaved.
I followed their directions for baking:
Preheat the oven to 350 degrees F. Cut the pumpkin in half and clean out the seeds and stringy guts. Brush a little melted butter on the cut edges of the pumpkin.
Place the sides cut side down on an oven safe dish (I used a glass casserole dish). Cook for around an hour or until the pumpkin is soft.
Scoop the insides out of the skin. Cut into pieces and food process until it's a smooth puree.
While your pumpkin is cooking, get ready to roast those seeds. Separate the guts from the seeds, and lay the seeds in a single layer on a cookie sheet covered with tinfoil. Season them with salt and pepper. I made two batches: one with Chinese 5 spice mix on them for a little gingery twist, and the other with hot peri peri pepper spice on them for a little kick. Let the seeds dry out for a few hours. Then, preheat the oven to 300 degrees F and roast the seeds for about 40 minutes.