How to Prepare a Winter Squash or Pumpkin

Recipe from The Joy of Cooking

Husband-Tested in Alice’s Kitchen

Arrange the rack(s) in the oven to accommodate the pumpkin/winter squash. Preheat the oven to 325F. Wash the pumpkin/winter squash and cut in half.  (Because the winter squash I was preparing (North Georgia Candy Roaster) was especially large, I had to make some adjustments.  First, I removed the all the oven racks but one.  I also had to put the rack in the lower third of the oven. I had to cut it into four large pieces and then roast two pieces at a time.)

Using a large spoon, scrape out the seeds and strings. (You can either discard the seeds, put them in your compost pile, clean and then roast them for snacking, or plant them in your garden.)

Drizzle or spray the inside of the pumpkin/winter squash with a bit of oil.  Place in on a roasting pan, shell side up, and bake it for about 1 hour or more, depending on the size. 

When the pumpkin/winter squash is fork tender and begins to fall apart, it is done.

Scrape the pulp from the shell and put it through a ricer, strainer, blender or food processor and process until smooth.

You can now use the pulp fresh to make pies, soups, vegetable dishes, puddings, smoothies, baby food, or breads, OR you can freeze the pulp in 2-cup portions for later.  You can even put a dollop in your oatmeal to add even more fiber and nutrition.