Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 Seminole pumpkin Olive oil and seasonings (optional) DIRECTIONS Preheat oven to 350 degrees. METHOD 1 Cut pumpkin in half. Scoop out seeds. Lightly oil cut edges. Place cut side down on cookie sheet. Bake until your finger will dent the flesh, about 60 minutes. METHOD 2 Cut pumpkin in half. Scoop out seeds. Wrap cut pieces in foil. Bake on cookie sheet until soft, about 45-60 minutes. METHOD 3 Cut pumpkin in half. Scoop out seeds. Remove outer skin from pumpkin. Cut into 1/2—1 inch cubes. Toss cubes with a small amount of olive oil and any desired seasonings. Roast in one layer on a cookie sheet until fork tender. METHOD 4 Place whole pumpkin on cookie sheet. Bake in preheated oven until your finger will dent the flesh. Cool before cutting open and removing seeds. Copyright © 2013 Stefanie Samara Hamblen |
