Since it is officially October, one of my favorite months, I am going to share one of my most treasured farm to table recipes. It uses one of those cute pie pumpkins (also called sugar pumpkin) you find at the farmer’s market. I like to buy a few of them for decore and then roast individually as needed.
Here are my roasting instructions. (1) Set oven to 350 degrees. (2) Wash and cut pumpkin in quarters. (3) Remove the seeds and most of the stringy innards. (You can save the seeds to roast if you so desire.) (4) Poke the skin in several places with a sharp knife. (5) Place quarters in a baking dish filled half-way with water. (6) Roast in oven for approximately 60 minutes or until the flesh feel soft and the skin is easily pierced with a fork. (7) Let the pumpkin cool for 15 minutes. (8) Once cool to the touch, scrape flesh from skin with a large spoon and place in sealed container for later use.
Here’s a little bonus: you can use most any kind of roasted winter squash in this recipe. I have used acorn, sugar, buttercup, delicate, and ambercup. Some varieties of squash do not save well for use in the winter. I like to roast several of them and freeze the cooked portion for soups, breads, and muffins later in the winter months.