I get asked all the time about cooking and eating squash and pumpkins. I LOVE pumpkin flavored anything, I always have. When fall rolls around and Starbucks brings back their Pumpkin Spice Latte, I’m in heaven!
I believe the number one key to cooking or baking with pumpkins and squash is roasting, roasting, roasting! When you roast these gorgeous little gems instead of boiling them, their flavor is rich and nutty! Roasting develops the sugars, whereas boiling takes flavor away.
To roast pumpkin and squash you need to wash the outside, cut in half, scoop seeds out, lay flesh side up on cookie sheet and put into 375 degree oven for about 35 minutes, or until flesh is tender. Remove from oven, let cool slightly and scoop flesh out of rind.
I line cookie sheet with foil, it makes clean up much easier!
