If you’ve just scraped seeds out of your pumpkin (save those for roasting!), then you’re ready to roast a pumpkin which is, no joke, the easiest squash to roast.
Just halve, scoop out the seeds, and bake!
Let me show you how with this easy, step-by-step tutorial that includes how to make pumpkin purée!
If you need inspiration for how to use your baked pumpkin or purée, you’re in luck!
Try my Pumpkin Pie Bars, Pumpkin Pie Green Smoothie, Simple Pumpkin Soup, Vegan Gluten Free Pumpkin Pie, Pumpkin Cinnamon Rolls, Pumpkin Sugar Cookies, Pumpkin Pie Parfaits, Pumpkin Pie Ice Cream, and 20-Minute Pumpkin Butter!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
How to Roast Pumpkin
- 1 2-3 lb. sugar pumpkin
- 1 Tbsp coconut or avocado oil (if avoiding oil, sub water)
- 1 pinch sea salt
Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
Using a sharp knife, cut pumpkin in half lengthwise (removing the top and bottom is optional). Then use a sharp spoon or ice cream scoop to scrape out all of the seeds and strings.
Brush the pumpkin flesh with oil and place flesh down on the baking sheet. Pierce skin a few times with a fork or knife to let steam escape.
Bake for 45-50 minutes or until a fork easily pierces the skin. Then remove pan from the oven, let the pumpkin cool for 10 minutes, then scoop out and use for whatever dish you'd prefer! See text links above.
Baked pumpkin and pumpkin purée will keep covered in the refrigerator up to 1 week, or in the freezer for 1 month.
*Nutrition information is a rough estimate for 1 cup (one of of 4 servings) of baked pumpkin or pumpkin purée.