How to Roast a Pumpkin
Do you want to know what the first thing I do to kick off the fall season is? I roast a pumpkin! Yes, it’s a tradition in my family that we all love and look forward to. To roast a pumpkin is easy, and the result is a delicious and wholesome snack that can be served in so many ways!
With the autumn season stepping in, the homemade pumpkin recipes are some of the most desired ones on my blog. Roasting a pumpkin is first on my list because not only do I enjoy it, but I can turn it into pumpkin puree and use it in so many wonderful recipes, like pumpkin cheesecake bars or moist pumpkin bread.
Table of contents
I make my oven-roasted pumpkin with coconut oil for extra flavor and sometimes a bit of brown sugar. This nutritious snack is so flavorful and versatile. You can dress it up by seasoning it with ground cinnamon and nutmeg, or go for a spicy combo of cayenne pepper and maple syrup; the possibilities are endless. The best part? Leftovers can be frozen, so you can enjoy them whenever you have a pumpkin craving!
Why you will love this recipe
- Just a few ingredients: All I need is a pumpkin, some oil, and seasoning, and I can make this easy recipe.
- It is so fast: It only takes me a few minutes to cut it and pop it in the oven. After that, I have to patiently wait and enjoy the beautiful aromas that fill my kitchen.
- Three recipes in one: I can also make roasted pumpkin seeds and pumpkin puree from this single recipe.
- Make anything with leftovers: This is perfect for making pie, cake, smoothies, and other pumpkin recipes.
What you will need
- Pumpkin: I use one 3 to 4-pound sugar pumpkin.
- Oil: I prefer to use coconut oil.
- Seasoning: All I use on mine is a pinch of sea salt or sometimes a bit of brown sugar or honey.
How to make
Prep: First, I preheat the oven to 350 degrees F, line a baking sheet with parchment paper, and cut the pumpkin into thick slices.
Scoop: Now, I use an ice cream scoop to remove all the seeds and strings. I usually save these for making roasted pumpkin seeds.
Season the flesh: Next, I brush the pumpkin flesh with coconut oil and sprinkle it with sea salt before placing it flesh down on the baking sheet.
Bake the pumpkin: I poke holes in the skin all over to let the steam escape, then place it in the oven to bake for 45 to 50 minutes, or until it is fork-tender.
Cool and puree: After, I remove the pan and let it cool for 20 minutes, serve it as is with a bit of ground cinnamon and maple syrup, or scoop out the flesh, put it into a food processor, and puree it until it’s smooth and creamy. It will stay fresh in the fridge for a week.
Expert tip
How to cut a pumpkin
First, I remove the stem. Then, I put the pumpkin on a towel to keep it from moving around. Then, I use the tip of a sharp knife to split the pumpkin in half before scooping out the seeds and stringy mess with an ice cream scoop. Or, if I am using a larger pie pumpkin, I cut it in half lengthwise and then cut that in half again. It is now easier to use a spoon to scrape away the seeds and strings before roasting it. Or it can be cut into wedges if your pumpkin is large enough, or if it is going to be served like a side dish.
More tips to consider:
- Those big jack-o’-lanterns make good decorations, but don’t use them for this recipe. They are usually watery, and their flesh is tough and bitter.
- The best pumpkins for this recipe are sugar, pie, or sweet pumpkins.
- Don’t throw away the seeds. They make great snacks with my recipe for roasted pumpkin seeds.
- I cook my pumpkins halved, with the skin on, but they can be cubed to cook faster. They only take 25 to 30 minutes if skinned and cut into one-inch cubes.
- Because pumpkins come in all sizes and shapes, the cooking time can vary. Keep an eye on your pumpkin and remove it when it is just fork-tender.
Recipe variations and add-ins:
- Sweet style: I like to make mine a bit sweeter and serve them as a healthy treat in chunks after tossing them in maple syrup, cinnamon, cloves, and nutmeg.
- Hot squash: Another way to make this pumpkin different is to sprinkle it with some red pepper flakes or cayenne pepper.
- Taco chunks: For something totally different, why not chop it into chunks and toss them in taco seasoning? The kids love them this way. I have a homemade taco seasoning recipe that does not have a lot of sodium or additives.
- Other squash: Instead of pumpkin, I sometimes use butternut, honeynut, acorn, or kabocha.
- Crispy pumpkin: I also like to make my pumpkin crispy when I roast it as a side dish sometimes. I just put it in the broiler for three to five minutes after roasting it until it is crisp.
Serving suggestions:
The best way to serve this roasted pumpkin is while still warm with a sprinkle of ground cinnamon and nutmeg, and I also like to drizzle it with caramel sauce or maple syrup. The warm and tender oven-roasted pumpkin is also great with vanilla or butter pecan ice cream. Homemade whipped cream on the side is a must. I add just a dash of cinnamon to it and maple syrup, and it’s fantastic!
For the leftovers, I love to puree them and make my crustless pumpkin pie, or this classic pumpkin pie. The puree can also be used to make copycat Starbucks pumpkin spice lattes or these creamy pumpkin pie smoothies that I especially love for a fall breakfast with some added protein powder. The chilled roasted pumpkin slices are also ideal for oatmeal bowls or served on the side of pumpkin cheesecake pancakes.
How to store leftovers:
- Refrigerate: Leftovers can be saved in an airtight container in the fridge for up to three days.
- Freezing: I like to freeze my leftovers in quart-sized freezer bags because I can lay them down in the freezer where they can stay fresh for up to three months.
- Defrost: I thaw my frozen leftovers in the fridge overnight.
- Reheating: To reheat, I put them in the microwave at 50% power for one minute.
Frequently asked questions
I do not peel my pumpkin before I roast it. I poke holes into the peeling and lay it peel side up. The peeling protects the flesh from burning and keeps it from melting and oozing all over the pan. If I want softer pumpkin, I cut the pumpkin into one to two-inch chunks and cut off the peel before cooking them.
The best pumpkins for this recipe are sugar, pie, or sweet pumpkins, which may also be called Cucurbita pepo. They are small, dark orange, round squash that have dry, sweet flesh. They taste buttery and smooth, similar to a butternut squash. I prefer using small to medium-sized ones, weighing about three to five pounds, for baking because they offer the most flavor.
Yes, after it is done roasting, I scoop it out of the skin and put it into a food processor and let it blend until it is smooth. If I plan to use it right away, I push it into a sieve lined with cheesecloth over a bowl to strain it. Otherwise, I can leave it in the sieve overnight in the fridge to drain on its own.
First, I chose the right pumpkin. A sugar or baking pumpkin is made for this kind of recipe. Those large carving pumpkins are not and have a lot of excess liquid. Then, be sure to remove all the excess moisture, strings, and seeds. Use the right amount of oil and not too much. Finally, use parchment paper to encourage browning.
Delicious pumpkin recipes:
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How to Roast a Pumpkin
Ingredients
- 1 2-4 lbs sugar pumpkin
- 1-2 tablespoon coconut oil
- 1 pinch sea salt
Optional:
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper and set it aside.
- Using a sharp knife, remove the top and bottom of the pumpkin and cut it in half lengthwise.
- Using an ice cream scoop, scrape out all of the seeds and strings from the inside.
- Brush the pumpkin flesh with coconut oil, then sprinkle with salt, and add sugar and spices if desired. Place the flesh side down on the prepared baking sheet.
- Pierce the skin all over the surface several times with a fork to allow steam to escape.
- Bake for 45 to 50 minutes, or until the dish is tender and a fork easily pierces the skin.
- Remove the pan from the oven, and let the squash cool for 15-20 minutes, then scoop out the flesh and discard the skin.
- Serve it as is or drizzled with maple syrup and a dash of ground cinnamon. I also like to top it with toasted coconut flakes.
- If turning into purée, place the pumpkin flesh into a high-speed blender or food processor and blend until creamy and smooth.
- Covered and refrigerate for up to 1 week, or freeze for 1 month.
Video
Notes
How to cut a pumpkin
First, I remove the stem. Then, I put the pumpkin on a towel to keep it from moving around. Then, I use the tip of a sharp knife to split the pumpkin in half before scooping out the seeds and stringy mess with an ice cream scoop. Or, if I am using a larger pie pumpkin, I cut it in half lengthwise and then cut that in half again. It is now easier to use a spoon to scrape away the seeds and strings before roasting it. Or it can be cut into wedges if your pumpkin is large enough, or if it is going to be served like a side dish.More tips to consider:
- Those big jack-o’-lanterns make good decorations, but don’t use them for this recipe. They are usually watery, and their flesh is tough and bitter.
- The best pumpkins for this recipe are sugar, pie, or sweet pumpkins.
- Don’t throw away the seeds. They make great snacks with my recipe for roasted pumpkin seeds.
- I cook my pumpkins halved, with the skin on, but they can be cubed to cook faster. They only take 25 to 30 minutes if skinned and cut into one-inch cubes.
- Because pumpkins come in all sizes and shapes, the cooking time can vary. Keep an eye on your pumpkin and remove it when it is just fork-tender.