With Halloween over and Thanksgiving later this week, I had a pumpkin I needed to either toss or roast. And I’m a fan of roasted pumpkin.
I used a trick that’s helped me a lot when dealing with fresh roasted pumpkin: spread the roasted, cooled, and mashed pumpkin out over a double layer of paper towels. Top with an additional double layer of paper towels and let them soak up excess moisture. It’s the easiest way to “drain” fresh roasted pumpkin, remove excess water, and achieve a thicker puree that more closely resembles the texture of store bought. That way, you can use it in your recipes without worrying about it adding too much moisture to the batter! Now, what to make with this delightful treat…
- One small sugar or pie pumpkin
- 1/2 tbsp butter, melted
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cardamom
Break down the pumpkin by slicing off one end (to have a flat surface) , setting it on that end, and then halving or quartering it depending on the size. Use a metal spoon to remove and discard the entrails. Slice into pieces of roughly the same size so that they cook evenly.
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside. In a small bowl, combine the spices. Place the pumpkin segments on the baking sheet. Brush with melted butter and sprinkle over spice mixture. Rub the mixture in to coat the pumpkin evenly.
Roast for 35-40 minutes until charred around the edges and the skin puckers. Let the pumpkin cool on the baking sheet to room temperature. Peel off and discard the skin, placing the flesh in a bowl. Mash the flesh until smooth. Spread the pumpkin out over a double layer of paper towels. Top with another double layer to absorb the moisture. The pumpkin should roll up off the paper towels easily. Store in the refrigerator or freeze for later use.
-fellow food bloggers, this is why natural lighting matters… the sad pic above was taken in the exact same spot just after sundown. 😦