Whole baked pumpkin
Published on 4 December 2021
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An easy, clean way to obtain soft, concentrated pumpkin flesh for many sweet or savoury recipes.
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Method
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I wash well and place on 2 large foil sheets.
I wrap securely.
I bake at 200°C for 1 hour and pierce without opening with a wooden skewer; easy piercing means done.
I carefully open hot steaming parcel and cut pumpkin into 4.
I remove seeds and stringy parts with a spoon.
I scrape flesh easily from skin.
I collect in a bowl for your preferred recipe.
I vacuum-packed and refrigerated mine for 2 days before using.
Then made:
PUMPKIN GNOCCHI WITH TALEGGIO CREAM AND PISTACHIOS,
recipe on blog, or freeze pumpkin if preferred.
Original source: https://incucinaconlilly.com/2021/12/04/zucca-intera-cotta-al-forno/