I use a lot of squash and pumpkin in my diet.  And this is one of my favorite ways to prepare it, as I’m a bit of a lazy cook. You heat up the oven, poke a hole in the pumpkin and do other things while it cooks. Once the pumpkin is cooked you can use it in soups, stews, puree’s, baking or simply serve with a little butter, cinnamon and maple syrup.

Baked Pumpkin
Print Recipe
Servings Prep Time
4 10 min
Cook Time
45-60 minutes
Servings Prep Time
4 10 min
Cook Time
45-60 minutes
Baked Pumpkin
Print Recipe
Servings Prep Time
4 10 min
Cook Time
45-60 minutes
Servings Prep Time
4 10 min
Cook Time
45-60 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350° F. Wipe down pumpkin skins with damp cloth to remove any excess dirt. Snap or cut off pumpkin stems--no fire hazards, please. With sharp knife, cut 4-5 slits into the pumpkins to prevent them from bursting. No one wants to clean up an exploding pumpkin. Bake pumpkins on cookie sheet for 45-60 minutes or until a knife inserted into their flesh comes out easily. Remove from oven.
  2. Once cool you can easily cut the pumpkins oven and remove the seed and strings and the flesh will separate from the skin.
Recipe Notes

Healing Energetics:  Pumpkin is very nourishing and warming to the core, or the Stomach and Spleen.  It drains dampness, provides fiber and helps to regulate blood sugar.  Great for those with very compromised digestions or babies who are just starting out on solids.

Season: Late Summer/Transition, Autumn.  As an Earth food, pumpkin is appropriate pretty much all year long.

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