I know what you're thinking.....it's the same thing I was thinking....why would you want to roast a pumpkin when you could just buy Libby's? Well, because it tastes AMAZING! And it's fairly easy....with the exception of scooping out pumpkin flesh and seeds....I used the one all the way to the left (purchased for $2 at the Nashville Farmer's Market).
Try roast pumpkin with butter, salt and pepper or butter, cinnamon and sugar. Or puree it and use it the way you'd use Libby's canned pumpkin or any way you'd use butternut squash. YUM!
Pumpkin is low in fat and calories, low in carbohydrates, and is full of fiber, antioxidants, and many other health benefits. Here's a link to some of pumpkin's benefits.
Thanks to my good friend, Misha, for teaching me such a wonderful skill! Ha! She always teaches me cool things!
ROASTED WHOLE PUMPKIN
1 sugar pie pumpkin (NOT a jack-o-lantern)
1 baking sheet (like a 'half' sheet--heavy duty)
Preheat oven to 350 degrees.
Wash the pumpkin. Then, cut it in half and scoop out the flesh and seeds. Place cut side down on the baking sheet and fill the baking sheet about 1/2 way to 3/4 way full of water. This will help 'steam' the pumpkin while it bakes and prevent it from drying out.
Let the pumpkin cool a while--maybe 10-15 minutes. The skin will peel off VERY EASILY! Here is what mine looked like:
Enjoy! Roast pumpkin is really something wonderful. I pureed mine in the Vitamix with a little bit of water and it had the most amazing velvety texture. I hope I recall this correctly--but a small-medium pumpkin (such as the one I used), made about 2 cups of puree. I plan to make some pecan pumpkin butter with this puree. Although the next time I roast a pumpkin, I am going to try some pumpkin soup--such a decadent fall dish....