The perfect pumpkin for roasting or baking is a sugar pumpkin. These pumpkins are also called pie pumpkins and are easily distinguished from their larger counterparts. Sugar pumpkins are not as fibrous, tough or as stringy as larger “jack-o-lantern” pumpkins. A sugar pumpkin is seldom over 5 pounds and is approximately the same size as a child’s basketball. You will be able to immediately recognize these baking pumpkins because they are overshadowed by carving pumpkins and your first thought will be “Now that is definitely too small to carve”.
One of the most wonderful things about roasting sugar pumpkins is that you can roast between 2 and 3 in your oven, all at once (of course this will depend on the size of your oven). I always roast 3 pumpkins at a time. Batch roasting saves time and I will have oodles of pumpkin puree ready for feeding babies and for the family food fest that goes on throughout November. You can either puree and freeze all that roasted pumpkin goodness at once or just freeze the roasted halves or slices and then puree as needed. With all that pre-roasted pumpkin, you’ll be able to quickly and simply feed baby and make a pie at the same time!
Learn more about pumpkins for baby and get some pumpkin baby food recipes.
