How to Roast a Pumpkin (Or any kind of large winter squash)

HOW TO ROAST A PUMPKIN

Roasting a fresh pumpkin is amazingly easy and so much tastier than canned pumpkin! Halved my pumpkin, deseeded it, sprinkled it with nutmeg, pumpkin pie spice, and cinnamon. For savory dishes, like my pizza crust, you can leave it unseasoned, or add your spices like cayenne, pepper, salt, paprika, etc. Placed it flesh side down into a baking dish filled with 1/4 inch of water, and baked it for an hour on 400 degrees. When I took it our of the oven, it was so easy to scoop out of the shell. And was delicious enough to eat straight with a spoon. 🙂 (I’ll never buy canned pumpkin again!)

USES FOR ROASTED PUMPKIN, BUTTERNUT, OR SPAGHETTI SQUASH:

Doughnuts!

Frappucinos!

Lattes!

Custard!

Mini Pumpkin Pies!

Pizza Crust! (Yes, pizza crust!)

ROASTING A PUMPKIN:

IMG_9505 IMG_9506 IMG_9508 IMG_9511 IMG_9512

ROASTING BUTTERNUT SQUASH AND SPAGHETTI SQUASH:

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IMG_3190 IMG_3191 IMG_3192 IMG_3198 IMG_3199 IMG_3200

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