Roasting a whole pumpkin is a little more complicated than the many times I’ve roasted acorn squash for yummy muffins – but, it is still VERY easy.
Preheat the oven to 400 degrees
Cut in half and scrape out the seeds, just like you would any squash. Don’t worry about cleaning out all the stringy stuff – it’s really easy to be removed after it is cooked. Save the seeds if you’d like to roast those as well!
Place pumpkin cut side down on a baking sheet lined with aluminum foil or parchment paper (so you don’t have to scrub the pan).
Roast for 90 minutes, press on skin and if there is give, it’s done. Let cool for at least twenty minutes before scraping away from the skin – so you don’t burn your fingers. It is way easier to remove when it is still slightly warm.
In all my saving of containers I had quite a few 8 and 16 ounce containers. Make sure to mark them with contents and date. I would suggest using with in the next 3 months – you can keep in the freezer. I ended up with six 8oz containers, a 16 oz and the 6 oz I will use in muffins tomorrow. That is a whole lot from a pumpkin that otherwise would have just looked pretty till it was rotting and it got thrown in the trash – or compost.
If you are going to use for pie or cookies, puree it before freezing – for quick breads or soups it is not needed.
The 15oz I bought at the store was $3 to $4 OR do your own 70oz $3 to $6 depending on the sale you find.