They are both members of the same plant Family thoughâ¦ Amaranthaceae. Silverbeet or Swiss chard, as it is also known, is actually a close relative of beetroot (in fact itâs a variety of the same species), but itâs grown for its leaves and stems.hey are both members of the same plant Family thoughâ¦ Amaranthaceae. Silverbeet or Swiss chard, as it is also known, is actually a close relative of beetroot (in fact itâs a variety of the same species), but itâs grown for its leaves and stems.
Roast the Pumpkins. Set cleaned pumpkin halves on a lightly oiled baking sheet. Roast in a preheated 375Â°F oven (the temperature is actually quite flexibly â anywhere in the 350-425 range will yield results) until tender enough to pierce easily with a fork through the shell, about an hour.Scooping Roasted Pumpkin.oast the Pumpkins. Set cleaned pumpkin halves on a lightly oiled baking sheet. Roast in a preheated 375Â°F oven (the temperature is actually quite flexibly â anywhere in the 350-425 range will yield results) until tender enough to pierce easily with a fork through the shell, about an hour. Scooping Roasted Pumpkin.
Look for small sugar pumpkins, or pie pumpkins.. The large jack-o-lantern types are too stringy and watery. First, split the pumpkin in half and scrape out seeds and strings with a spoon. Reserve the seeds for toasting! Method 1: Spray the two halves with baking spray oil, then put them upside down in a baking dish. Bake at 350ÂºF for about an hour, depending on the size of your pumpkin, until the flesh inside is very soft. This can take up to 90 minutes. Scrape the flesh out of the halves and run through a food processor until smooth. Method 2: Cut the cleaned pumpkin into quarters and place them pumpkin side up, rind down, in a baking dish. Bake at 350ÂºF for 45-60 minutes.