I'm planning to improvise on this recipe as an appetizer on Thanksgiving day: http://www.epicurious.com... The largest pumpkin I could find is only 4.5 pounds, so I'll adjust the other ingredient amounts to accommodate it. I'd planned to adjust the cooking time to roast the pumpkin low and slow to avoid stringiness, but now that the pumpkin is so much smaller, I wanted to get some suggestions on cooking time/temp. Any thoughts? 450 degrees just seems really high to me.
Recommended by Food52
i also found that roating very large chunks in a pan with some water in the bottom is the best way to roast without burning.
I've found that stringiness is more of a characteristic of pumpkins, so I don't use them for cooking. Most pumpkin varieties are grown for decoration, not eating, and good eating pumpkins are hard to find. So I do what Libby and other pumpkin canners do--I use roasted Hubbard, butternut, kabocha, or any other winter squash that has a nice bright or deep orange flesh in place of pumpkin.