Hey Mama! Now with the chilly weather coming, we hope you are getting lots of soups and warm teas to keep your body warmed and warding off the cold.
While we won't see beautiful heirloom tomatoes in the market anymore, we see more and more good looking winter squash around, like acorn, butternut, kabocha squash and pumpkins.
Pumpkins are naturally great for Halloween decorations, with Jack-o-Lantern in front of our doorsteps at home. However, their usefulness goes beyond the October holiday: pumpkins are packed with anti-oxidants and essential vitamins like vitamin C to help increase immune system (bye bye cold!) and vitamin A for anti-aging nutrients (bye bye wrinkles!).
During pumpkin harvest time (September until mid-November), roasting your own pumpkin is a great way to get the best quality, the freshest flavor, and reap benefits with the most nutrient pumpkins have to offer. You can avoid any yucky BPA lining from the canned stuff!
Whether you are making pies, soups, muffins, or making puree for your baby, these 5 EASY steps of roasted pumpkin will satisfy your body, soul, and taste buds!
Happy Roasting!
ROASTED PUMPKIN
1. Pre-heat the oven for 425 degree F, and cut pumpkin in half.
2. Clean the seeds, and scrape the excess.
3. Brush pumpkin skin with sunflower oil (or any oil you have except EVOO), and put them flesh down on the baking sheet.
4. Place them in the oven for about 40 minutes, and check if they are tender by poking your knife through the skin. Let them cool and peel the skin off.
5.Scoop the flesh with spoon, and puree them in the food processor. Use them for any dish you want to make.