These are the instructions I use to bake squash and pumpkins. When I have cooked pumpkins, I have been able to insert the knife all the way into the center easily. Most recently I had a very hard and dense squash. I pushed the knife as far as I could on the top and bottom of the squash and it was fine. It could have probably cooked for longer than an hour too. It was a large squash. Adjust your times based on the size of your squash/pumpkin.
http://detoxinista.com/2012/11/how-to-roast-a-whole-pumpkin-homemade-pumpkin-puree/
1. Stab the pumpkin several times, make sure it goes all the way through
2. Put the whole pumpkin on a cooking sheet
3. Cook at 350 degrees for 1 hour
4. After the pumpkin cools, cut it in half, remove the seeds, and the skin
5. Note: I just turned the oven off and left the pumpkin in the oven. About 3 hours later I cut the pumpkin up. One time the liquid inside was still hot.
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