1. Cut off the stem end of the pumpkin.
2. Cut pumpkin in half, then in quarters.
3. Scoop out pulp and seeds; save in a bowl. (Sort out the seeds and roast them later!)
4. Cut quarters in half.
5. Coat the bottom of a roasting pan with vegetable oil, and add your pumpkin wedges to the pan. One sugar pumpkin will usually fit in one layer, but I roasted two at once, so I had to crowd them a bit. No worries, it won’t affect the roasting.
6. Cover the roasting pan tightly with foil, and roast at 325 deg. F for about 45 min., or until the flesh is completely tender and can be pierced with a fork.
7. Let the pumpkin cool to the touch, then scoop the flesh from the rind into a bowl. From there, it’s ready to use in your pumpkin recipes, or pack into freezer bags and freeze for later.
See, it’s easy. Go grab some sugar pumpkins before they’re all gone, and I’ll see you soon on the Road.