How To Roast a Pumpkin

Okay, okay. I know that this post is late, because there have definitely been pumpkins around for quite some time now. But I saw another one at the store the other day, and I was all, YES. I WANT TO ROAST THAT.

this recipe

So I have therefore decided it is never too late to roast pumpkins and make pumpkin-y things. So today, I'll be roasting a pumpkin (or at least, showing YOU how to roast a pumpkin). And tomorrow, I will make you something pumpkin-y to post next week. OH PS - Next week is alllll about Turkey Day recipes. Get excited. Anywho. Down to this pumpkin roasting business. Some things you don't need a recipe for, you know? Some things you just need to do with a few step-by-step pictures in hand. Which is what this is. ANNNNNND, GO.

Step 1: Get a roasting or pie pumpkin. Preferably a cute little one that you can prance around the store with gleefully and obnoxiously. Not that I do that.

Step 2: Pull off the stem. If it doesn't want to pop off easily, chop it off with a knife.

Step 3: Slice the pumpkin in half with a big 'ol knife. It can be a little tough to cut, so make sure the knife is super sharp and be careful not to slice off a thumb or something.

TA-DA!

Step 4: Using a big spoon, scoop out all the seeds and stringy stuff.

Save the seeds for roasting later if you're a pumpkin seed fan!

Step 5: Lie the pumpkin halves face down on a sheet pan (I put a layer of foil underneath, too, so that there's less of a mess to clean up later). Pop the pan in a 350 oven and roast for about an hour.

Step 6: The pumpkin is done when it's easily pierced with a fork!

Step 7: Let the hot pumpkin cool for a bit so you don't burn your fingerprints off. When it's cool enough to handle, scoop out the roasted pumpkin-y goodness and toss it in a food processor (you can also just mash it by hand, if you'd like).

Make sure you get all of it! No pumpkin wasted here.

Step 8: Give the pumpkin a whirl in a food processor or mash it up by hand to break up any large pieces. And voila! You're ready to go. Keep pumpkin purée in the fridge for up to a week and use it in baked goods, french toast, cupcakes, gnocchi, you name it!