Roasting pumpkin Chanda

[Guest guest]

I usually spray a foil lined baking sheet (easy clean up this way) and put it on

the flesh side down for 1/2 hour on about 375 then turn over with fles side up

and poke it with a fork, spread some butter, karo syrup and spices and it ,

takes about another 1/2 hour or so. Some pumpkins take a little longer.

I love the oven roasting method the best.

Huggin' you back, Donna

 

PuterWitch <puterwitch wrote:

I am gonna do maple syrup and garlic powder and some salt.

How long does it take in and abouts to roast them?

 

)

 

hugs,

Chanda

-

organic_homestead

Wednesday, October 26, 2005 9:26 AM

Re: cooking fresh pumpkin Chanda you have to try

it

 

 

And don't forget to toast up those pumpking seeds! I love mixing them

with paprika, cayene, onion powder, garlic powder, a little salt and

pepper and then toasting on 350-400 until just turning brown.

 

Denise

 

 

, purplepassion

<thelilacflower> wrote:

>

> I usually have one for carving and one I just sit in front of the

fireplace uncarved. I cook pumpkin also.

> I will scoop out the seeds and cut the pumpkin in large pieces. I

put the flesh side down and add some water in the ducth oven, I let it

simmer with spices (dash of salt, dash of ginger, cinnamon, cardamom,

etc,) When it's done I scoop it out and eat as a side dish with dinner.

> You can also bake it in the oven on 350 degrees on a baking sheet,

top with butter or margarine and a brush of honey or maple syrup.

> I will also cook it up with no spice and use the pulp as Jenni does,

in my baking.

> Donna

>

> Jenni Billings <jenni@b...> wrote:

> I ALWAYS always always cook up the parts of the pumpkin that get cut

> out of jack o lanterns..

>

> those parts become pies, muffins,

> definitely cook that down and moosh it up!her recipe calls for solid

> packed pumpkin.. not pumpkin pie filling.. you wouldn't need to spice

> it, just cook it and use in in the recipe! =)

>

> hugs back to ya!

> jenni..