It’s already halfway through October and everyone in line for Starbucks is shitting a brick over pumpkin spice lattes. I try not to put this poor gourd through any more abuse during the fall months, but when the leaves start to change, I do appreciate the scent of roasted pumpkins wafting through the kitchen.
Last week I grabbed a few sugar pumpkins while perusing the shelves at TJ’s for my week’s groceries, and took them home to roast some for my dinner and some for some sweeter recipes later on in the week. I cut them in half (using my ridiculously sharp knives from culinary school) and scooped out the seeds with a spoon. I lined them on baking sheets with aluminum foil and put olive oil, salt, and pepper on the savory ones and melted butter on sweet ones. I roasted them in the oven at 400ºF and rotated the pans halfway through. They can take anywhere from 1- 1 1/2 hours to cook, and if your oven is uneven like mine, the rotating will help with even cooking. Test them with a knife to see if they’re done.
Next up: Stuffed Pumpkins (sort of)