The Farmers market had a glorious amount of pumpkins! So much to choose from so many varieties. From your standard orange sugar or pie pumpkin to gray and hazy green looking varieties, they had it all. After roasting a quarter of the one I settled on and since it was an exceptionally beautiful (and BIG) representative of the pumpkin family, I made gnocchi with another quarter and pumpkin puree with the rest.
If your pumpkin seems very juicy, you might want to save that one for a soup or puree and use for pie. This dish works best with a firm pumpkin or squash. I tried it with one that was ‘liquid’, …results not convincing. Not sure why but that one time, I got one of those fairy tale pumpkins, kinda like the one in the picture and it was the juiciest pumpkin ever. Cleaning it out, it was running orange down my hands. I should have known better and turned that into, I don’t know, Pumpkin juice?
- 3 lb fresh pumpkin or squash
- 2-3 tbsp basting oil with thyme
- salt and pepper to taste
- Chop squash or pumpkin into 1″ cubes,
- Preheat oven to 450 F
- Toss, squash in a large bowl with 2 tbsp basting oil, then spread on a rimmed cookie sheet or roasting pan, season with salt and pepper to taste and place on the middle rack.
- Bake for 15 to 20 minutes, or until fork tender
Note: Any leftover pumpkin can easily be turned into a yummy soup: Just blend and add broth or milk, bring to a boil and serve hot with a slice of crusty bread on the side and some fresh toasted pumpkin seeds for garnish!
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