Roasted Pumpkin
Serves: approximately 5 cups
- 1 (1½-pound) sugar pie pumpkin
- ½ teaspoon extra-virgin olive oil
- ⅛ teaspoon salt
- Preheat oven to 350°. Line a rimmed baking sheet with foil.
- Using a large, sharp knife, cut top from pumpkin. Cut pumpkin in half vertically. Using a large spoon, scrape out and discard seeds and membranes.
- Drizzle inside of pumpkin with olive oil and sprinkle with salt. Place face down onto prepared baking sheet.
- Bake until pumpkin feels soft when outer rind is pressed, approximately 40 minutes. Let cool completely.
- Using a paring knife, remove and discard rind from pumpkin. Cut pumpkin into cubes.
Roasted Pumpkin can be placed in an airtight bag and frozen for up to 3 months.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lima-bean-pumpkin-succotash-baby-bells-recipe/
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