Roasting pumpkins was a lot easier than I thought. We had Rory's Halloween pumpkin and the sugar pumpkin Owen picked from his class trip. The jack o' lantern pumpkin I baked whole (it took about an hour), and the sugar pumpkin I cut in half, gutted, and roasted face down on a cookie sheet sprayed with a little bit of oil and covered in parchment paper until the skin was dark. The oil carmelized the sugar pumpkin a little bit, and enhanced the flavor. I had no idea there were some good recipes on babycenter.com, but both I used turned out really good. The jack o' lantern pumpkin tasted more like squash, so I used it for a
risotto. Next time, I'll use more stock to rice. I used the whole box, not 8-12oz of rice as the recipe suggested, or a pre-made carrot-ginger or butternut squash soup for a creamier texture. It was a great side dish served with sweet apple chicken sausage.
Surprisingly, the sugar pumpkin yielded at least 3-4 cups of pumpkin, so I used about half for a
cobbler, which is essentially a pumpkin pie bottom and a crumbly top using a box of yellow cake mix coated in butter. Sounds dodgy, but the butter hardens the powdery mix into a thick, crusty topping. I still have 1-2 cups pumpkin that's still good for a pie.
Roasting pumpkins was a lot easier than I thought. We had Rory's Halloween pumpkin and the sugar pumpkin Owen picked from his class trip. The jack o' lantern pumpkin I baked whole (it took about an hour), and the sugar pumpkin I cut in half, gutted, and roasted face down on a cookie sheet sprayed with a little bit of oil and covered in parchment paper until the skin was dark. The oil carmelized the sugar pumpkin a little bit, and enhanced the flavor. I had no idea there were some good recipes on babycenter.com, but both I used turned out really good. The jack o' lantern pumpkin tasted more like squash, so I used it for a risotto. Next time, I'll use more stock to rice. I used the whole box, not 8-12oz of rice as the recipe suggested, or a pre-made carrot-ginger or butternut squash soup for a creamier texture. It was a great side dish served with sweet apple chicken sausage.
Surprisingly, the sugar pumpkin yielded at least 3-4 cups of pumpkin, so I used about half for a cobbler, which is essentially a pumpkin pie bottom and a crumbly top using a box of yellow cake mix coated in butter. Sounds dodgy, but the butter hardens the powdery mix into a thick, crusty topping. I still have 1-2 cups pumpkin that's still good for a pie.
