NOTE: Pick out a heavy pumpkin because it be fresher because the weight will be from the moisture inside.
â—¾Also, as a rule of thumb: Smaller pumpkins are sweeter and have more flavor. Pie pumpkins are the sweetest.
Directions:
Cut off top of pumpkin and discard.
Cut down the middle of the pumpkin so you have two halves.
Scoop out the seeds and string. (Note: Separate the pumpkin seeds. Reserve those to the side for roasted pumpkin seeds later.)
Quarter each half.
Lay on baking sheet with flesh side up.
Roast on 350° F for 45 minutes until brown and caramelized on top.
