After meticulously cleaning out my Aunt’s pumpkin to roast the seeds, I decided to try to cook the pumpkin as well. It was such a nice, big, pretty pumpkin that I couldn’t bring myself to throw out the rest of it. I’ve been told numerous times that the “halloween” pumpkins are bred for looks and are basically tasteless, but I couldn’t bring myself to believe it. How is it possible to bred out all the flavor of a plant that has been used as food for so long?
Well, evidently it is true, because I just roasted a bunch of it the way I would any other squash, and all it tasted like was olive oil (which I use to keep the squash from drying out in the oven). Talk about a disappointment. I was planning on throwing it into some soup, because I figured that even if it didn’t have an intense taste, it would still blend nicely with other flavors. But honestly it isn’t even worth it to save the part that I have already roasted.
I almost feel sorry for the pumpkin because it is going to get thrown out without me using it up. It was all looks and no substance. Even the roasted seeds aren’t as good as other squash seeds, although they are much better than the pumpkin itself.