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Home Dinner

Roasted Pumpkin

by Elana
January 14, 2021
in Dinner, Holiday Favorites, Side Dishes
483 10
1

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How many of you walk by a pumpkin stand/farmer’s market/any place they are selling pumpkins and get one for the sole purpose of carving it as a Jack-O-Lantern? Resigning the pumpkin to the realm of holiday decor really limits its capabilities in the edibility department. The pumpkin is a very capable vegetable, people. I mean, look how robust it is! And, how….ORANGE! So today, we begin with dissecting the pumpkin and pilfering its edible parts. We will eventually make stuff with these parts, but today we pilfer. Let it begin!

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Roasted Pumpkin

  • Author: Elana Iaciofano
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Description

The pumpkin is an incredibly versatile vegetable and is a super fun fall food. This recipe breaks down the basics of how to prepare a pumpkin. This roasted and toasted pumpkin meet can then be incorporated into a number of other more complex fall recipes.


Scale

Ingredients

1 pumpkin (I like using the small sugar pumpkins. They are cute. Plus, I’m only one girl, how much pumpkin do you want me to eat?)

Roasting pan or baking sheet

A sharp knife

A large scooping spoon

A cutting board


Instructions

Preheat your oven to 350 degrees.

Using a large knife and cutting board and being VERY CAREFUL, cut the top off your pumpkin like so:

Scoop out the seeds and pumpkin guts.

The seeds are one of the pumpkin’s edible parts. Try to separate them from the stringy guts (not so tasty), rinse them and let them dry. Find a safe place to keep them for a little while, like an air-tight container. We’ll be coming back to them.

Slice your pumpkin in half and then into wedges. Place it in your roasting pan, or on a baking sheet.

Bake in the oven for 45 minutes or until the meat of the pumpkin is fork-tender (like a cooked potato).

The skin will blister a bit, and once the pumpkin has cooled, you can peel back the skin and — violá — edible pumpkin meat!

 

Stick it in the fridge as is, or cube it up.


Did you make this recipe?

Tag @just.elana on Instagram and hashtag it #justelana

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My name is Elana Iaciofano (last name is pronounced YACH-O-FANO…it’s fun to say!). I live in New Jersey with my husband Eric and our nine bicycles. I am a creative director for the food industry, food photographer, illustrator, author, and pizzaiola.
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