For as long as I can remember, every Fall, my mom has been roasting pumpkins. It is one of my favorite smells, tastes and memories from my youth and that time of the year.
There is the cutest pumpkin patch close to my hometown where we would get all of our roasting pumpkins. To get there, you end up driving on a long and desolate patch of road. The only thing you see for miles are trees and corn fields. After about ten miles of solitude, you turn onto a dirt road that, I kid you not, drives you through the center of an actual graveyard to get to the farm. It was the most fun and scariest ride when I was a child. There just couldn’t be a more perfect spot for a pumpkin patch!
My mom is super big on decorating for holidays, so we would come home loaded with corn stalks, tiny gourds, and lots of pumpkins large and small. I absolutely love this place and I still go there if I’m visiting my parents around Halloween.
After the pumpkin patch, my Mom would get to work roasting and pureeing the small pumpkins. When I was allergic to milk, she would make me pumpkin bars all the time, so she roasted a lot of pumpkins to freeze the puree to have on hand when I wanted a pumpkin treat. Her pumpkin desserts are amazing. She uses very little spice and all you get is pure pumpkin goodness.
After everything I learned from my Mom, it was only natural that I began roasting my own pumpkins. I am convinced they taste far superior to their canned counterpart. I also think it’s a lot of fun and you can roast the seeds for a salty snack!