Friday, November 06, 2009

Roasted Pumpkin

One 3-pound pumpkin will yield just over 2 cups. Pumpkin is nutritious, full of flavor, and surprisingly versatile.

3-pound pumpkin
Rimmed baking sheet
Parchment paper
  1. Place oven rack into second position; preheat oven to 425°F; cover rimmed baking sheet with parchment paper; set aside.
  2. Slice pumpkin in half; insert the blade of small paring knife between seed matter and meat; run knife around perimeter; insert large metal spoon and remove seeds to colander; clean out pumpkin cavity; place pumpkin halves cut-side down onto parchment-lined baking sheet.
  3. Place baking sheet into preheated oven; bake 30 minutes.
  4. Remove sheet to cooling rack; cool 5 minutes.
  5. Scoop hot pumpkin meat from shells into bowl; discard shells.
  6. Serve roasted pumpkin topped with vegan soy-free buttery spread (Earth Balance) or butter of choice, and sea salt and fresh ground black pepper, to taste.
Servings: 4
Preheat: 425°F
Prep Time: 10 min
Cooking Time: 30 min

For added flavor: peel 1 head garlic (12 cloves); place 6 cloves in cavity of each pumpkin half; carefully turn pumpkin halves over so cut-sides face the parchment paper; proceed with recipe as stated.

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