How to Bake Your Own Pumpkin or Winter Squash
Baking your own squash or pumpkin couldn’t be any easier, and the taste and texture results are so worth it!!
As an added bonus, you save some money, perfume your house with pumpkiny goodness (I know.. a word!), and most likely put to use a item you likely had out for some pumpkin or Fall decor anyways. Here are some simple directions to get some very tasty pumpkin puree, and some tips on how to store it.
Which pumpkins to bake? Not all pumpkins are intended for consumption. The typical jack-o-lantern we purchase for Halloween is very watery and lacks flavor. Ask at the market or store you buy from if you need help finding a good cooking squash. My favorites are : Buttercup, Kabocha, Butternut, Cinderella, Fairytale, Carnival, Long Pie, Hubbard, and Sugar Pie (although there are endless options out there!). Sugar Pie’s and Butternut are the most widely available. They key to picking a good one is choosing a GOOD EATING variety, then it needs to feel dense and hefty for it’s size….a sign of good flesh! Ask your local farmer or produce person. When in doubt, choose a Sugar Pie or Butternut.
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