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Ever wondered how to roast a pumpkin? It’s super easy and a lot of fun, so gather some kids to help and roast one up.
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What is a baking pumpkin?
A baking pumpkin is a pie or sugar pumpkin. They are much smaller than the pumpkins you get from a pumpkin patch to decorate your front porch. Sugar pumpkins are sweeter, so their flavor is better suited for baked goods.
How to pick a pumpkin for cooking
- Choose a small pie or sugar pumpkin.
- Look for a dry, brown, healthy stem.
- Make sure that the pumpkin has no nicks or soft spots.
- Check the bottom for bruises.
How do you clean a pumpkin for cooking?
- Scrub the outside clean with warm water and dry it off.
- Cut off the stem.
- Cut in half from top to bottom.
- Scrape out the seeds and fiber with a spoon.
What does roasted pumpkin taste like?
When small sugar pumpkins are roasted, they become more sweet. They are more watery than a sweet potato, but can be pureed or mashed just like a sweet potato.
Is roasted pumpkin healthy?
Yes, it most certainly is very healthy to eat roasted pumpkin. It is high in potassium, magnesium, iron and fiber. It is also very high in vitamin A.
Can you eat the skin of roasted pumpkin?
You sure can, just clean the outside skin before roasting. Sometimes the inside flesh is cooked before the outside skin is totally done. If you really want to eat the skin, roast the pumpkin a bit longer so the skin softens.
What can you do with roasted pumpkin?
- Eat it as a side dish.
- Add it to a fall salad.
- Make it into a soup.
- Add it to pasta, pizza, hummus, risotto or a sandwich.
- Puree it and make pumpkin dinner rolls.
What can you serve roasted pumpkin with?
- Sweetener: honey, maple syrup, brown sugar
- Fats: olive oil, butter
- Nuts: roasted pine nuts, walnuts, pecans
- Savory Spices: cumin, rosemary, garlic
- Cheeses: goat, feta, cheddar, provolone
- Vinegar: balsamic
- Vegetables: Brussels sprouts
What to Eat with Roasted Pumpkin
Since roasted pumpkin is so versatile, you can serve it much like you would potatoes or sweet potatoes. It can be mashed, whipped, roasted, steamed, boiled, cubed, or pureed.
It can be served savory or sweet, depending on the spices and sweeteners you choose to use. You can serve it as a side dish with almost any meat dish.
How can I cut raw pumpkin?
There’s quite a few different ways to cut a raw pumpkin! Here are a few different ideas you can try.
- Cut it in half lengthwise (top to bottom).
- Cut in in half around the middle.
- Cut it into wedges.
- Cut it into half moons.
- Cut it into cubes.
Can I make roasted pumpkin ahead of time?
Yes, roasted pumpkin reheats beautifully. It’s best to make it the night before and use it the next day in a salad or sandwich.
How do I make pumpkin puree?
If you want to roast pumpkin to make into puree, don’t put the coriander, turmeric, and black pepper on the pumpkin before it is roasted. Also, do not allow the pumpkin flesh to brown; it will give the puree a savory flavor. Once the pumpkin is roasted, allow it to cool and puree it in a blender or food processor.
How long will roasted pumpkin last in the fridge?
Roasted pumpkin will last in the fridge for 3 to 5 days, as long as it is in an airtight container.
Can I freeze roasted pumpkin?
Yes, roasted pumpkin freezes extremely well. Allow the pumpkin to cool completely and put it in a zip-top freezer bag. It can be kept in the freezer for up to 3 months. Thaw in the fridge overnight.
How to Roast Pumpkin
Gather the ingredients: one small sugar pumpkin, butter, olive oil, and spices.
Start by washing and drying the pumpkin. Use a sharp kitchen knife and make slits all over for the steam to escape.
Microwave on high for 5 minutes to soften the skin so it’s easier to cut. Allow the pumpkin to cool, then cut off the stem and cut in half lengthwise. Use a metal spoon to scoop out the seeds. Reserve them for roasting.
Brush the flesh with olive oil.
Sprinkle on coriander, turmeric, sea salt, and black pepper.
Roast for 35 minutes at 400 F. Put the pumpkin flesh side down for the first half of cooking.
Flip over the pumpkin halves for the last half of the cooking time.
Brush the roasted pumpkin with softened butter.
Allow the pumpkin to cool briefly, then peel off the skin.
Eat the skin separately; it’s healthy and tasty.
Cut into cubes, if desired. Garnish with a sprinkle of black pepper and coriander. Serve warm as a side dish.
Pro Tips for Roasting Pumpkin
- Buy a small sugar pumpkin or pie pumpkin. Don’t use large field pumpkins; they’re more watery and stringy. Use those for decorating.
- Prick the skin of the pumpkin with a sharp knife before baking to let the steam escape.
- Microwave the pumpkin for a few minutes to make it easier to cut.
- Use a sharp knife to cut off the stem.
- Keep the seeds to roast. They make a tasty, healthy, and crunchy snack.
- Wash well and eat the skin after it’s roasted.
- After roasting, cut into wedges, cubes, or puree it.
Our Go-To Kitchen Tools for Roasting Pumpkin
- Cuisinart Knife Set: this knife block sits nicely on the counter and is very versatile.
- Bamboo Cutting Board: this spacious cutting board is great for chopping veggies.
- Set of 2 Pastry Brushes: these wooden-handled brushes don’t lose their bristles easily.
- Aluminum Foil: this foil makes cleanup easy and keeps your trays from getting stained.
- Wilton 11×17-Inch Cookie Sheets: these sturdy, easy-to-clean trays are our favorite ones.
Here are some delicious ways to enjoy roasted pumpkin this autumn.
- Pumpkin and Chicken Salad: this colorful fall salad is sure to be a hit at a family dinner party.
- Roasted Pumpkin Seeds: don’t throw out the seeds! Enjoy this crunchy, salty snack instead.
- Pumpkin Dinner Rolls: these soft and fluffy dinner rolls taste amazing with Thanksgiving dinner.
The pleasure of a 5-star review for this roasted pumpkin recipe would be greatly appreciated.Print
How to roast pumpkin is a healthy, savory recipe that uses the oven. This is the best simple side dish since it’s low carb and you can easily make it ahead for Thanksgiving dinner. Customize the seasonings and make this delicious side dish for entertaining this fall!
- 1 small sugar pumpkin (700g)
- 2 tablespoons extra virgin olive oil (30 ml)
- 1/4 teaspoon coriander
- 1/4 teaspoon turmeric
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon butter, softened (14g)
- Preheat the oven to 400 F.
- Scrub the pumpkin under warm water, then dry it off with a clean towel. Make slits with a sharp knife all oven the pumpkin for steam to escape.
- Place the pumpkin on a plate, stem side up, and microwave on high for 5 minutes. This will soften the outer skin to make cutting easier. Allow to cool for 5 minutes.
- Cut the stem off, then cut in half lengthwise and scoop out the seeds and pulp with your hands and with a metal spoon. Keep the seeds for roasting.
- Place the cut pumpkin on a foil-lined baking tray, flesh side up. Brush the flesh with olive oil and sprinkle with coriander, turmeric, sea salt and black pepper. Place flesh side down and roast for 17 minutes. Turn the pumpkin halves over with tongs (be careful, it’s hot!), so the flesh side is up. Roast for another 17 minutes. The pumpkin is done when it can be easily pierced with a fork.
- Once the pumpkin has cooled, peel off the outer skin. You can keep the skin to eat. Brush the pumpkin flesh with butter to add more flavor, then cut into 1/2 inch cubes.
- Garnish with a sprinkle of black pepper and coriander. Serve warm.
- The pleasure of a 5-star review for this roasted pumpkin recipe would be greatly appreciated.
- 👩🏻🍳 Want to see our latest recipes? Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Keywords: what to do with roasted pumpkin, roast whole pumpkin