Pumpkins, anyone????? It’s October and pumpkin season in the Okanagan. These adorable little pumpkins are super for decorating, and make the best pumpkin flesh. Roast up a few, and freeze it for using in the middle of winter when pumpkin season is just a memory.
I like oven roasting my pumpkins, seems to intensify the flavour and – not only that, super easy!
Cut pumpkins in half, scoop out seeds and turn upside down on roasting pan (I like to cover with parchment paper for easy clean up)
Set those yummy pumpkin seeds aside for another day …. roasted with some seasoning they are a great snack or addition to salads!
Once you scoop out the roasted pumpkin flesh, use an immersion blender to puree it all, then turn it into a heavy bottom pot and allow to reduce slightly …. (4 cups pumpkin flesh should reduce to 3). Removing some of this water makes for more flavourful pumpkin flesh.