Tis the season of pumpkins and squash of all kind. Here is a simple guide on how I easily prepare and roast pumpkin. Ready for all kinds of pumpkin recipes.
Okay, confession time I only just started eating pumpkin.
When I used to watch American cooking shows when I was a kid, all I would hear them talk about was pumpkins and pumpkin spice. I thought it was only an American thing. We never really had that culture in England. I also thought that pumpkin would taste like cinnamonny dessert! I don’t know why, it was all the pumpkin spice talk. I only ever saw sweet pumpkin dessert dishes so I really believed this vegetable tasted like dessert.
Well I only found out recently that pumpkin spice wasn’t actually pumpkin spices but spices that compliment pumpkin dishes like nutmeg, cinnamon and allspice. Mind blown.
Pumpkin seemed so tasty but I’d always be to scared to prepare it, it intimidated me. And I didn’t grow up in a household that consumed pumpkin. I mean I introduced my mother to pumpkin last year too.
I couldn’t believe it. Nonetheless I’m so glad I finally tried pumpkin. The flesh when roasted lends such a sweet and moist hand to anything you bake or cook it with. Pairing it with the typical pumpkins spices like allspice, cinnamon ect makes any bake super warming and totally gives you an autumnal vibe.
It is so so easy to prepare although I never tried it all those years because the look of pumpkins/squash intimidated me.
Theres absolutely nothing to be freaked out about when it comes to making pumpkin.
To prepare pumpkin or squash:
- Cut the pumpkin in half if it is a small pumpkin or in quarters if bigger.
- Scoop the seeds out and roast separately for a great snack.
- Get a roasting tray big enough and brush olive oil over every piece.
- Place the pumpkin face down, the front burns and get hard if facing up. Although for butternut squash I prefer face up the flesh holds up way better, it caramelises more. Delicious.
- Roast for 45-1hour depending on the size. You can tell the pumpkin is ready when it has browned evenly and you poke a fork into it and it goes straight through. A super soft texture means it is fully cooked.
- At this point many people add some oil or butter, pumpkin spices and blend to a puree. I don’t bother with that.
- I like to just scoop the flesh out and store in a container over the next couple of days. I use up however much I need, whenever I need it. I usually make pancakes/waffles daily when I have some pumpkin on hand.
- I just take a 1/4 cup full for waffles and add it to the blender with the rest of the ingredients.
- If using for soups take out however much you need and blend with the rest of the ingredients and broth you use.
I hope you found this guide useful and venture out into making pumpkins if you already haven’t before. You won’t regret it.
As you can see as easy as CUT, OIL UP, BAKE and SCOOP!