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!
How to Cook Pumpkin
After halving a pumpkin and removing the seeds, it’s time to make roasted pumpkin!
Brush the flesh of the pumpkin with oil to lock in moisture and help the edges caramelize. We like using coconut oil if adding to sweet dishes and avocado oil when adding to something savory.
Then sprinkle with a little salt, place flesh side down on a parchment-lined baking sheet, and pierce the skin a few times with a fork or knife.
For a 2-3 pound sugar pumpkin (also called a pie pumpkin), we like to bake it at 350 degrees Fahrenheit (176 Celsius) for 45-50 minutes. You’ll know it’s done when the skin is tender when pierced with a fork.
Let the pumpkin cool slightly before handling.
How to Make Pumpkin Puree
Once the pumpkin is cool enough to handle, scoop the flesh from the skin and add it to a high-speed blender or food processor.
Blend until creamy and smooth, adding a little water (only if needed).
What To Do With Roasted Pumpkin
If you need inspiration for how to use your baked pumpkin or purée, you’re in luck!
Try my Pumpkin Mac ‘n’ Cheese, Cranberry Pumpkin Steel Cut Oats, 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, sprinkle with salt, 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.
- If turning into purée, simply scoop pumpkin into a high-speed blender or food processor and blend until creamy and smooth. if it has trouble blending, add a little water. But it shouldn’t need it!
- Baked pumpkin and pumpkin purée will keep covered in the refrigerator up to 1 week, or in the freezer for 1 month (or longer).
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