Roasting Pumpkin

Canned pumpkin puree is available year-round, but when fall is here it's good to use fresh pumpkins.  You can really taste the difference!  Plus, roasting a pumpkin makes your home smell so delicious!  It's very easy to do, too.

First, pick up a sweet pie pumpkin.  Sometimes they're just called a pie pumpkin.  They look like miniature versions of carving pumpkins.  Preheat the oven to 425*F.

Cut the pumpkin in half lengthwise.

Scoop out the seeds and all the stringy stuff.  Keep this if you wish to roast the seeds.

Place each half of the pumpkin with the hard skin side up on a rimmed baking sheet.  Fill a cup with water.  Put the baking sheet and pumpkin in the oven.  Before closing the door, pour water into the rimmed baking sheet.  Pour enough to cover the bottom.  Bake 20 - 30 minutes, until the skin is browning and easily pressed in.  If you plan to puree the pumpkin, roast at least 25 minutes.  If you plan to cut up the pumpkin, roast closer to 18 to 20 minutes.

Take the pumpkin out of the oven and let cool.  Use a fork to puncture the skin and lift the skin off.  Alternatively, you can flip the pumpkin half over and scrape the pumpkin off of the skin.  When you have all the pumpkin, put it in a food processor and puree.