My luck with cooking pumpkins is not that great.
I get impatient. It seems to take FOREVER in the oven. Pumpkins like Winter Luxury (selected for pies, not ornaments) have a very thick edible rind.
While settling in to sleep last night, a picture popped into my head.
By cutting the pumpkin into wedges similar to how we eat cantaloup and then scoring the slices, I could lay them flat and the "deepest section" would be significantly smaller.
One thing led to another.
Speeding things along by running pumpkin halves in the microwave is not efficient because the heating in a microwave is not very uniform through the volume. Being able to flatten out the scored wedges makes a microwave pre-heat viable.
The advantage of the microwave pre-heat is that it deposits heat deeper into the chunks. That is advantageous because the last thing to be fully cooked are the centers of the thickest sections and radiant and convective heat deposit their energy on the food's surface.
Furthermore, if the cooking of the pumpkin is limited by the incident radiant and convective heat, cutting them into wedges and then scoring means you can spread them out.
|Between the two pans, approximately four pounds of uncooked pumpkin|
Why not just cook them in the microwave or boil them?
I like the way roasted foods taste. They are sweeter because some of the moisture is driven off. The surface is slightly caramelized.
I will give these guys the knife test in 30 minutes.