Pedro “PoP” Aguon was a chef in the Navy. PoP passed down to his family his extensive knowledge of cooking, and his daughter, Arlene Sablan Aguon, is kind enough to share some of PoP’s recipes and cooking tips with us. That was PoP’s way, sharing with the younger generations in order to keep the knowledge of our Chamorro culture and heritage alive. Rest in peace, PoP…your family and friends miss you terribly.
From Arlene:
“My PoP’s taught me how to roast a fresh pumpkin. It makes the best pies, Buchi Buchi & Turnovers. It makes the home smell like Thanksgiving too. ENJOY. ” ~ @untie R
Freshly roasted pumpkin tastes better than any canned pumpkin you buy in stores. Try roasting pumpkins PoP’s way. You’ll be glad you did. 🙂
Roasted Pumpkins ~ A Pop Aguon Tutorial
Roast the pumpkins at 350 degrees. The roasting time varies based on the size of your pumpkins. Medium pumpkins can take between 45 minutes to one hour. Check at the 45-minute mark; the pumpkin flesh should be tender when pierced with a fork. Continue to roast until tender.
