Below is a downloadable PDF version of this recipe.
Wash your pumpkin well. Scrub it with the rough side of a sponge and water to get all the dirt or misc. things off the skin.
This step only applies if you intend to carve your pumpkin for decoration. Using a large sharp knife, make a large cut into the top of the pumpkin (this can be made easier by tracing an outline of where to cut beforehand). Cute out a larger section of the back of the pumpkin for easier access.
If you don’t intend on displaying your pumpkin, you can simply cut out the peduncle, cut the pumpkin in half, pick out the seeds and roast for an extra 30 minutes. Once your pumpkin comes out of the oven, you will need to use a fork to carve out the guts and innards and then follow the rest of the recipe. Be sure to throw away your pumpkin skin.
Line a sheet pan with aluminum foil and start scooping out your pumpkin guts. I keep a bowl nearby for the pumpkin seeds (keep these, we will roast them later!). A large metal spoon is the perfect utensil to scrape out as much pumpkin guts & skin as I can get. Once the pumpkin is empty and dry, your guts are ready to roast.
Roast your guts at 375 for 30 minutes, or one hour for a whole pumpkin.
Once roasted, add your pumpkin guts to a food processor and blend for at least 5 minutes. Strain with a mesh strainer and store in fridge for up to a week, or freezer for up to 6 months.
Be sure to rinse your seeds before cooking. Then coat in olive oil, salt, and pepper. (I like to add chili powder to mine when I want them to be a little spicy) Roast at 250 for 60 minutes until brown and crispy.
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