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Breads

Roasted Pumpkin Loaves With Salty Spiced Bread Crumbs

Roasted Pumpkin Loaves With Salty Spiced Bread Crumbs
Mariah Tauger / Los Angeles Times

Why such a strange amount of pureed pumpkin? Because it’s the same amount as one can of pumpkin puree, and if you insist on using canned, I want you to be able to swap it for the homemade version here. ... Read more

Roasted Pumpkin

  • 1 whole sugar pumpkin or kabocha squash (3 ½ to 4 pounds)
  • 2 tablespoons everyday olive oil
  • Kosher salt and freshly ground black pepper

Step 1Heat the oven to 350 degrees. Line a rimmed baking sheet with foil.

Step 2Split the pumpkin from stem to blossom end. Scoop out and discard all the seeds and fibrous strings. Place the halves cut side up on the baking sheet and drizzle with the olive oil, using your fingers rub it all over the exposed flesh. Season the pumpkin liberally with salt and pepper. Bake until the pumpkin is very tender and lightly caramelized at the edges, about 2 hours.

Step 3Remove the sheet from the oven and let the pumpkin cool. While it is still slightly warm, scoop the pumpkin flesh from the skins and either mash it or puree it in a food processor. Use immediately or store in an airtight container in the refrigerator for up to 3 days or freezer for up to 2 months; thaw before using.


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