Who knew that cooking a whole pumpkin was SO easy?! I tried this for the first time last year and it really is the easiest side dish you will ever make. You can also use this same method with other thick fall veggies like butternut squash, spaghetti squash, acorn squash, etc.
You have got to try this if you haven’t already!
You just buy a smaller pumpkin (the big ones ARE edible, but don’t taste very good), rub it with some olive oil (or coconut oil!) and put it in the oven at 400 degrees for around an hour to an hour and a half. (I put mine on a cookie sheet that was covered in aluminum foil to cook.)
Yep, that’s it! Then just cut the pumpkin in half, take the seeds out, and scoop out the pulp from the inside!
Then, either use it right away, or let it cool and put it in a freezer bag to save for another time. OR, if you have a little one in the house, then you can freeze it in ice cube trays to have individual baby food servings!
Click here for more healthy holiday recipes!
If you’re looking for deals on canned pumpkin there are two Libby’s printable coupons available to print for great deals at Target and CVS!
Related Recipe Posts: