I love pumpkin and it’s seriously tasty and nutritious BUT I do hate peeling and chopping the tough divils so I usually don’t!
For any recipe that requires roasted pumpkin here’s how you do it when you lack those Neven Maguire-esque chopping skills and would rather you kept all your fingers intact.
Roasting a pumpkin takes almost an hour (ughh I know!) so this is something you need to do in advance of cooking your recipe…..you can keep it up to 5 days in the fridge so maybe you could do this at the weekend when you have a bit more time.
What you need:
- A Pumpkin (wash off any dirt on the outside)
- A Large baking dish that will fit both halves of your whole pumpkin
- Water
Method:
- Choose a small (ish) / medium sized pumpkin – they’re easier to work with and tend to be a bit sweeter.
- Get a good sharp knife and cut the pumpkin in half lengthwise on a large chopping board
- Scoop out the seeds with a spoon
- Place the pumpkin flesh side down in a large baking dish. Cover with ¼ inch water
- Bake at 180°C for 45-60 minutes or until tender (keep checking after 45 mins with a fork)
- Remove from oven and scoop out the insides with a spoon.
- Cool & store in a suitable container in the fridge for up to 5 days
