Because fresh food in general tastes better and is often cheaper than processed food, I have put together a short demo on how to roast a pumpkin.
Choose a firm, small pie pumpkin, not more than 3-4 pounds. Smaller pumpkins tend to be a bit sweeter. Skip that giant pumpkin and save it to make a jack-o-lantern.
If you are in a rush, cut the pumpkin into smaller pieces and it will cook faster. The pumpkin in the picture above was rather large (for a pie pumpkin) and I had to cook it for over an hour.
The above pumpkin preparation technique applies to any winter squash: butternut, buttercup, acorn, kabocha, hubbard, and more. I often substitute these squash in my recipes that call for pumpkin and it works very well.
Here are some of my gluten-free recipes that you can use fresh pumpkin in:
Here’s wishing you a good time on your pumpkin adventures! I hope you had fun learning how to roast a pumpkin!