I thought growing pumpkins was difficult, and then I threw some rotting heirlooms in shallow pits filled with compost and I had them growing all over my backyard!
The craziness didn’t end there! I decided to try my hand at roasting the pumpkins whole and rolling the dice paid off bigtime!
Some heirlooms will be very hard and there is no reason to cut the thing up and risk taking off a limb. With a small to medium pumpkin clean the outside well to remove any dirt. Rub the skin with olive oil and kosher or sea salt. Bake whole 375F for 1.5 hours. The texture will be firm, not really “mashable”. It you want to use the cooked pumpkin to make homemade pumpkin puree, cook for two hours.
Move to a strong serving plate and then cut a slice off and add to your plate. It’s that easy, beautiful and impressive!
Like it sweet? Drizzle some maple syrup on the slice and grate some nutmeg on top.
As a bonus you can remove the seeds from the slices and roast them in the oven, same temperature for 16-18 minutes. They will snap, crackle and pop in the oven.
I have many videos about pumpkins on YouTube at HomeGrownFunFamily! Go to the channel or click on a specific video.
How to Make Pumpkin Fruit Leather (Long Video)
A Tour of Specialty Pumpkins and Their Names (Long Video)
Roast a Whole Pumpkin (Video Short)
Stuffed Roasted Whole Pumpkin (Video Short)
How to Make Homemade Pumpkin Puree (Video Short)
Use Kaolin Clay to Protect a Pumpkin if it’s Damaged (Video Short)
