However, yesterday I was looking at this charming sugar pumpkin sitting on my table and remembered an article from Whole Living.
The article showed great ways you can cook the pumpkins: roast, steam, mash and even use in a stew. And to not consume these superfoods when they are in season should be a crime so I decided to roast the sugar pumpkin as I was already roasting some butternut squash (recipe to be shared on The Family Kitchen later this week).
But I share the recipe, I wanted to share some other ideas from the magazine article: After roasting the pumpkin 3/4 of the way, cut into wedges and season or after roasting, scrap out the flesh and mashed up with some spices. You can also, chop up uncooked pumpkin, roast it and then combine it with pasta or beans for a fibrous dish.
Roasted Pumpkin (Whole Living Magazine)
Preheat oven to 400 degrees. Cut a small pumpkin in half and scrape out the seeds. Drizzle with 2 Tbsp. of olive oil, season with salt & pepper and place flesh side down on a baking sheet that has been lightly sprayed with non-stick spray. Roast until very soft, about 35-40 minutes. If you are using to make wedges, only cook about 30 minutes.
Have you ever roasted a pumpkin?