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I finally had to cut into one of the new winter squash I purchased from Gourd & Plenty at the Acton-Boxborough Farmers Market (ABFM), and I chose the one I knew the most about since I didn’t have any time to waste. So, I cut open and roasted the Long Island Cheese Pumpkin – just like I remembered. It is a iridescent orange, has a fair amount of flesh with great seeds for roasting. It has a fair amount of water so no need to roast with butter or oil – after roasting at 300F until soft I allowed it to cool and then scraped out the flesh and pureed. It has the consistency of a very thick soup. I also generously sprinkled the squash with cinnamon and brown sugar prior to placing in the oven – this gives the squash a slightly darker color once pureed – but tastes great. Hope you like the pics.
Happy Roasting, cooler days are approaching!
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