I love this time of the year because I LOVE Halloween and cooking with squash. Weather wise I wish I still had my shorts and sandals though.
Pumpkins and squashes can be use in so many different ways it is mind boggling. Every food blog is posting about these vegetables right now. I particularly like using them in cakes and sweets because the texture is then so moist. I also love toasted pumpkin seeds.
But I hate preparing and cutting the pumpkin of squash and I was on the hunt for a shortcut or not possibly cutting my hand off while halving the darn thing. I looked for a recipe to roast the whole thing and it was a success. Now of course the size of you oven will dictate if this is feasable or not with your pumpkin but I had a relatively small one.
Whole Roasted Pumpkin (or squash)
- Wash and scrub well the outside of your pumpkin to remove all earth or debris.
- Sit the pumpkin on a baking sheet and cover it in with a bit of olive oil
- Roast it in the oven preheated to 400 F for 60 to 90 min.
- Test for doneness by piercing it in a few places with a knife.
Let it cool to touch now before working on it. I cut off the top part and I could literally peel of the skin without a problem. After that you can cut it in two without the fear of loosing a finger. Proceed to clean out the inside….keep your seeds for toasting now (oil, salt, seasoning – bake till golden at 375 F for about 10min). Then use the flesh which ever way you like.
Speaking of scrubs, do you have a favorite outfit to cook in? Chefs have uniforms at work but maybe you have a set of clothing you like to cook in. Comfort and easy cleaning are key. Have you ever thought of hospital scrubs? Here is a great nursing uniforms catalog if you want to check it out. They actually come in all kinds of styles and colors, check out the olive green scrubs. You can get a scrubs complete set for a lot cheaper the a chef’s outfit and it is so easy to clean.