When I buy a pumpkin, I love to roast it in the oven for about an hour at 400 degrees. It develops a rich flavor. Use a pie pumpkin for this. They have a deeper flavor than the pumpkins used for carving Jack-o-lanterns.
Place the squash cut side down. Don't worry about the pumpkin skin that's closest to the element in your stove getting really brown, or even black. After the pumpkin has cooled, the flesh will shrink away from the skin, and it will be super easy to peel.
I freeze my roasted pumpkins in zip lock bags to use later in recipes. It doesn't get that metallic flavor that canned pumpkin has. If all that you have available is canned pumpkin, it will still work fine for this recipe.
Pumpkin Smoothie
Ingredients
1 frozen ripe banana
1cup Greek yogurt
1 cup milk (I use soy milk)
1 cup frozen pumpkin (or pumpkin puree)
1 1/2 Tablespoons brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Blend until smooth in a blender. Enjoy!
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