How to Roast a Pumpkin in 10 Easy Steps

Here's the entire post: http://www.elanaspantry.com/cooked-veggies/how-to-roast-a-pumpkin-in-10-steps/

• Ready In: 55 mins
• Serves: 4-6
• Yields: 1 roasted pumpkin

Ingredients

• 1 (3 -4 lb)  pie pumpkin (must be firm and no more than 3-4 pounds)
• 1⁄4 cup water

Directions

1. Choose a firm, small pie pumpkin, not more than 3-4 pounds; smaller pumpkins tend to be a bit sweeter.
2. Rinse the pumpkin under warm water, removing any dirt or debris.
3. Cut the pumpkin in half on a large cutting board, with a sharp knife.
4. Scoop out the seeds with a metal spoon, I use an old measuring spoon that has a nice edge.
5. Lay the pumpkin face side down in a large baking dish.
6. Cover with 1/4 inch water.
7. Bake at 350° for 45-60 minutes (depending on size) or until tender, using a fork to check.
8. Remove from oven and scoop out insides, discarding skin.
9. Store in refrigerator in a glass mason jar.
10. Keeps for 5 days in refrigerator (at the ready for your pie, muffin and custard endeavors).