Pumpkins are one of my favorite vegetables. There are so many wonderful recipes that you can use them in. My absolute favorite is the Kabocha squash. It is the richest, sweetest, and most versatile squash that I’m aware of. It is delicious just roasted, but can be puréed to make incredible muffins, pancakes, waffles, soup, pasta sauce, or stuffed with dressing for a show-stopping main course.
All you need to do is wash, cut in half, scrape the seeds and strings out, and place cut-side down on a parchment lined baking sheet.
It is done when a fork slides through the skin easily. If you like it more caramelized like the picture below, leave it in a bit longer.
- 1 Kabocha Squash
- Carefully slice your pumpkin in half.
- Clean the seeds and pulp out of each half.
- Place cut sides down on a silpat or parchment lined baking sheet.
- Roast in the oven for about 45 minutes at 350 degrees F, or until a fork pierces the skin and flesh easily.
- To make pumpkin purée for muffins, cookies, pies and such, blend the pumpkin flesh with an immersion blender until smooth. Sometimes the pumpkin is so tender, you can just just mash with a fork and it is ready to use.
What are your favorite ways to eat pumpkin? Please share your best ideas!