This isn't the first time you've heard me talking about pumpkin on this blog. And it won't be the last either. Pumpkin is awesomely healthy for our dogs. And they love it! Today I want to show you how easy it is to skip the canned variety and roast a pumpkin at home instead.
I already know what you're going to ask. So yes....I have had this pumpkin laying around on my counter since before Halloween. And yes, I know I'm lucky it didn't rot away on the counter. Don't judge me :)
In our Howl-oween post this year, I shared a
kong filler recipe that called for canned pumpkin. The roasted pumpkin "recipe" (not sure I can call it that- it's too easy!) I'm sharing today could easily be used in place of the canned pumpkin for this or any other recipe. So no excuse not to try this right away, since you've got a recipe to try already! You could bake it into biscuits, birthday pupcakes, the possibilities are endless. Honestly though, our dogs prefer to eat a few scoops of pumpkin mixed in with their kibble at night.
Roasted Pumpkin:
1. Start with a small "baking" or "cooking" pumpkin. These are much smaller than your
traditional jack-o-latern, and are sold in the produce section of your grocery store
{See photo of Scooter above for size reference}
2. Cut pumpkin in half, scoop out seeds and strings
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| Ready for the oven |
3. Line a glass baking dish with aluminum foil.
Place each pumpkin half open-side down and add 3/4 cup of water.
4. Bake at 375 degrees for about 1 1/2 hours. Pumpkin should
be fork-tender and slightly browned when done.
5. Let pumpkin cool completely before scooping out the cooked insides
6. Store roasted and finished pumpkin in an air-tight container in your
fridge if you're not planning to make kongs, or other bake pup treats with it.
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| Final Product |
What have you been baking for your dogs lately? Who's planning on roasting a pumpkin this weekend? Oh just me then...