{"id":94,"date":"2010-11-19T20:24:00","date_gmt":"2010-11-19T20:24:00","guid":{"rendered":"https:\/\/www.sunandsalt.net\/index.php\/2010\/11\/19\/terra-incognita-ii-how-to-roast-pumpkin\/"},"modified":"2019-03-31T01:17:10","modified_gmt":"2019-03-30T18:17:10","slug":"terra-incognita-ii-how-to-roast-pumpkin","status":"publish","type":"post","link":"https:\/\/www.sunandsalt.net\/index.php\/2010\/11\/terra-incognita-ii-how-to-roast-pumpkin.html","title":{"rendered":"How to Roast a Fresh Pumpkin"},"content":{"rendered":"

One of the best things about fall, as far as I’m concerned, is cooking with pumpkin. In the past I’ve always just used canned pumpkin, but today I decided to try roasting one. I searched around on the internet to help me decide on the best way to do it. After reading several comments about the results being ‘watery’ I decided to go with dry roasting.<\/p>\n

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The pumpkin I used was an organic, pie pumpkin from the grocery store. I don’t know what difference it makes to use a pie pumpkin rather than an ordinary pumpkin, but I decided this was not the time to try it out.<\/p>\n

I washed it, cut it in half and scooped out the seeds.<\/p>\n

I put the halves, cut side down on a rimmed baking sheet. I read that pumpkins release a lot of water while they are cooking, and I didn’t want to take a chance on juices dripping into the oven.<\/p>\n

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I baked the pumpkin at 350 degrees for about an hour and a half – until the skin was a dark orange color and it pierced easily with a fork.<\/p>\n

After it cooled, I scooped the interior into a bowl and pureed it with a hand blender. After what I’d read, I expected it to be watery and in need of straining, but that wasn’t the case.  I ended up with 3 1\/2 cups puree which I packed into freezer safe jars for storage in the freezer.<\/p>\n

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I’m looking forward to trying it out in our Thanksgiving pie.<\/p>\n","protected":false},"excerpt":{"rendered":"

One of the best things about fall, as far as I’m concerned, is cooking with pumpkin. In the past I’ve always just used canned pumpkin, but today I decided to try roasting one. I searched around on the internet to help me decide on the …<\/a><\/p>\n","protected":false},"author":2,"featured_media":698,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[11],"class_list":["post-94","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/94","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/comments?post=94"}],"version-history":[{"count":4,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/94\/revisions"}],"predecessor-version":[{"id":711,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/posts\/94\/revisions\/711"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/media\/698"}],"wp:attachment":[{"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/media?parent=94"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/categories?post=94"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sunandsalt.net\/index.php\/wp-json\/wp\/v2\/tags?post=94"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}