Preparing Fresh Pumpkin for Use or Storage

We had a good pumpkin harvest this year and it’s not over yet. Processing pumpkin is a lot easier than you might think and it’s so much better to cook with than the icky canned stuff. If you’re like us and tend to end up with more pumpkins than you know what to do with, you can put it in the freezer for up to 3 months after roasting.

Preparation Time: 5 Minutes

Cooking Time: 40 Minutes
Total Time: 45 Minutes 

Difficulty: Easy

Ingredients List

Fresh Pumpkin

Olive Oil

Salt & Pepper

Directions

Step 1 To roast a fresh pumpkin, preheat your oven to 400˚F.

Step 2 Cut your whole pumpkin in half and then cut each half into several chunks. You can toast the pumpkin seeds later, dry them out for sowing or add them to your compost.

Step 3 Place pumpkin chunks on a baking sheet, drizzle with olive oil, and season with salt and pepper.

Step 4 Roast in oven until tender but not falling apart, about 30 to 40 minutes.

Step 5 Let cool, peel away the skin, and dice.

Step 6 You can use your pumpkin right away or freeze it for up to 3 months.

Try This

Pumpkin Soup with Cumin & Fresh Coriander

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