how to roast a pumpkin

I bought a pumpkin, this morning, at the Wicker Park Farmers Market. 
Pumpkins are now in season and I love pumpkin dishes, as do my dogs & cats. I roast the pumpkin and I add the healthy goodness to their food.  There is a good reason that pumpkin is often a top ingredient in higher quality dry food, as it has many important benefits to our furry friends as well as to us! It helps them with digestion because it's high in fiber. I have a boxer, Stanley "Pup", and it helps him with indigestion and upset stomach. Pumpkin is an excellent source of Vitamin A, beta-carotene, potassium, and iron. It can help reduce the likelihood you and your pet will develop cancer. So eat up some pumpkin this Fall.  One more thing, I NEVER throw away the pumpkin seeds, as I roast them for a healthy snack. Pumpkin seeds also are high in essential fatty acids and antioxidants. 

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Here is a short demo on how to roast your own pumpkin 

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(I apologize that the pictures aren't the best quality. It's dark and stormy in Chicago and my camera is with my husband in China)

ingredients 

Choose a firm, pie pumpkin, about 3-4 pounds

preparation 

Preheat the oven to 350 degrees 

Rinse the pumpkin, removing any dirt or debris 

Carefully cut the pumpkin in half on a large cutting board with a sharp knife. 

Scoop out the seeds with a metal spoon, i like to use this scalloped serving spoon for the nice edge.

Lay the pumpkins face down in a large baking dish and cover them with 1/4 inch water.

Place in oven and bake for 45-60 minutes (depending on the size) or until tender, use a fork to check. 

Remove the baking dish from the oven. Let it cool down before handling and scoop out the insides and store in a glass jar.

Discard the skin and the pumpkin stored in a air-tight container will keep for five days in the refrigerator.