From the Vitality Food Feature ‘Golden Goblins‘.
An easy way to keep pumpkin (or other squashes) ready to add to soups, stews, muffins, breads, sauces and casseroles, this method intensifies the flavour and sweetness of the flesh by roasting.
1) Cut the pumpkin in half with a French knife or cleaver. Scoop out the seeds and set aside for roasting or use in another recipe.
2) Brush cut sides with oil, place pumpkin halves on a baking sheet, cut side down. Bake at 375° F for about one hour or until a knife pierces the skin and flesh easily.
3) Remove from oven and cool. Scrape flesh from skin and purée in blender or food processor. Use immediately or freeze in one-cup portions. A three-pound pumpkin yields 3 cups of purée.
Established in 1989, Vitality magazine is one of Canada's largest publications on natural health, alternative medicine, and green living. At vitalitymagazine.com we bring you highlights of our current issue plus exclusive web material, and archives of selected content from past issues.
LEGAL DISCLAIMER: All advice provided is for informational purposes only and is not intended to be, or serve as a substitute for professional medical or psychological advice, examination, diagnosis or treatment. Always seek the advice of your doctor or other qualified professionals with any questions you may have regarding a medical or psychological condition. Never disregard professional medical advice or delay in seeking it because of information you accessed through this website, Facebook page, Twitter or from any communication with Vitality magazine.
DISCLOSURE NOTICE: We are a participant in affiliate advertising programs designed to provide a means for us to earn fees by linking to affiliated sites. Our participation does not influence our content, but it helps offset the costs involved in providing you with free information.
© Copyright 2022, Vitality Magazine. All Rights Reserved.