It takes a little extra time to prepare a fresh pumpkin for baking but it’s worth it.

Roasted Pumpkin

1 small (3-pound) sugar or pie pumpkin
  1. Heat oven to 375°F. Place whole pumpkin onto ungreased baking sheet. Poke top of pumpkin several times to let steam escape while baking. Bake for 45 to 60 minutes or until fork tender. Remove pumpkin from oven. Cool 30 minutes.
  2. Cut pumpkin in half. Scoop out seeds. Scrape pumpkin flesh from peel. Mash with potato masher or blend on medium-high speed in small batches in 5-cup blender container until pumpkin is smooth.
  3. To store roasted pumpkin, place in resealable plastic food bag. Refrigerate up to 2 days.

Makes 3 cups.

VARIATION: Cooked Pumpkin: Cut pumpkin in half; scoop out seeds and stringy portion. Cut pumpkin into 2-inch chunks. Heat 1-inch water to boiling in medium saucepan; add pumpkin chunks. Continue cooking until water returns to a boil. Reduce heat to low. Cover; cook until pumpkin is fork tender (25 to 35 minutes). Drain well ; cool and remove peel. Return peeled pumpkin to saucepan; mash with potato masher until smooth or blend on medium-high speed in small batches in 5-cup blender container until smooth. To store cooked pumpkin, place in resealable plastic food bag. Refrigerate up to 2 days.

Nutrition Facts (1/2 cup):
Calories: 45
Fat: 0 g
Cholesterol: 0 mg
Sodium: 0 mg
Carbohydrates: 11 g
Dietary Fiber: 2 g
Protein: 2 g

Recipe provided courtesy of Land O Lakes, Inc.

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