Sunday, December 9, 2012

Roasted Pumpkin (Or Other Squash)

We had a few un-carved pumpkins left over from Halloween, and before they get too old, we decided to start cooking with them. This is the easiest thing ever to with old pumpkins.


Here is what you need:
baking tray
big bowl for seasoning

1/2 medium pumpkin (save the other half for future recipes. Just cover with plastic wrap & stick it in the fridge....or cut it up & freeze it)
2 Tbs. olive oil
1 Tbs. unsalted garlic seasoning (you can season with anything you like, but we like this one)
1 Tbs. cayenne pepper (optional...we like it spicy!)
salt to taste

 First, pull out all the seeds and set them aside for roasting.

Then, cut up your pumpkin into even sized chunks. You want all your pieces to cook at the same rate. We made ours slightly large, but still bite-sized.


Toss in a bowl with the olive oil and garlic seasoning until it's evenly distributed. (you may want to just do the oil first, then add the seasoning.)

Spread out evenly on a baking sheet (we used two for less crowding)

Sprinkle salt & cayenne from up high until it's seasoned to your own taste (we like it salty & spicy, so we used kind of a lot - 3 large pinches of salt)

Bake in the oven on 350 until it's golden and the skin is crisped up (about an hour). You can pre-skin the pumpkin if you don't like the skin, but that is where all the good vitamins are, and we happen to love it. We pretty much always leave it on...and all the little strings inside too. They get crispy like hash browns!

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