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  • Naked Roasted Pumpkin
  • Author avatar
    Kristen Bocanegra
  • Good Food Recipes
Naked Roasted Pumpkin

Why buy canned pumpkin when it’s SO EASY to make it yourself? Not to mention it's a great first food for babies starting at 6-8 months.

With 10 minutes of work you can produce freshly roasted pumpkin that can be added to almost any recipe. From smoothies to chicken salad and everything in between. So make a bunch and freeze it to have available anytime.

Naked Roasted Pumpkin

 

 Naked Roasted Pumpkin
Recipe Facts

Yield
4 cups (8 1/2-cup servings)

Prep Time
10 min

Cook Time
35-40 min

Total Time
45-50 min

Nutritional Benefits
  • B2 (Riboflavin)
  • B5 (Pantothenic Acid)
  • Copper
  • Fiber
  • Iron
  • Potassium
  • Vitamin A
  • Vitamin C
  • Vitamin E

Dietary Info

 

 

Ingredients
1 medium sized pie pumpkin
2 cinnamon sticks
8 whole cloves

Directions
Preheat your oven to 350˚.

Wash your pumpkin removing any debris.

Naked Roasted Pumpkin

Place cinnamon sticks and cloves in a bowl and cover with water. Set aside.

Using a large knife cut the pumpkin down the center.
Tip: place the blade directly next to the stem (not on it) to help ease the cutting process.

Using a small scoop or measuring spoon, scrape out the seeds and loose veins of the inner pumpkin. 
Tip: Save the seeds for roasting.

Naked Roasted Pumpkin

Line a baking sheet or baking pan with parchment paper.
Tip: Be sure to use a baking dish with an edge as the pumpkin will emit water during the cooking process.

Remove the cinnamon sticks and cloves from the water. Divide them, placing one cinnamon stick and four cloves on opposite ends of the parchment lined baking sheet.
Naked Roasted Pumpkin

Place the cut pumpkin halves face down over the spices like a dome.

Put the pumpkin in the oven and cook for 35-40 minutes. The pumpkin skin should be browned and the pumpkin soft to the touch.

Remove the pumpkin from the oven and let cool for 30 minutes. 

Peel back the skin from the pumpkin.
Naked Roasted Pumpkin

Puree/mash the pumpkin using a handheld mixer, food processor or potato ricer.

Place the “naked” roasted pumpkin in an airtight container in the fridge. Roasted pumpkin will keep in the fridge for five days.

Add on:
Looking for that traditional spiced pumpkin flavor? Simply add the following to your roasted pumpkin puree (per 4 cups): 1 tablespoon cinnamon, 2 teaspoons ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon nutmeg.

Freezing Tip:
Place your roasted pumpkin in muffin tins (1/2 cup per tin) and freeze. Remove the frozen pumpkin pucks and place them in an airtight container to pull from anytime.

Ways to use this recipe:

Pumpkin Spiced Coconut Milk

Moroccan Spiced Pumpkin Seeds

Pumpkin Curry Chicken Salad

Pumpkin Pear Pancakes w/ Ginger Pecans

Cranberry Pumpkin
Smoothie

 
This article was originally published on October 13th, 2013.
  • Author avatar
    Kristen Bocanegra
  • Good Food Recipes

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