How To Roast Pumpkin
Learn to roast soft, spoon-able, and delicious pumpkin at home.
Posted By Savita
Learn to perfectly roast pumpkin at home, then use it in Thanksgiving pies, cakes, breads, soups, and a lot more.
When I plan to Roast Pumpkin at home, I prefer to use small sugar pie pumpkins. These are perfect size to yield about 2 cups of Pumpkin Puree per fruit. Roast one or 2 and no need to hoard leftover purees in refrigerator. Other than this convenience, puree of home roasted pumpkins is healthier, has no thickeners, and no preservatives. It gluten free, vegan, soy free, paleo. It simply has - pumpkin fruit, salt, and oil.
Pumpkin can be roasted whole or sliced into half. I prefer the later method for personal preference and opportunity to season the flesh with some oil, pepper, and salt. This makes the flesh flavorful and adds savory touch to the recipes. If you are using this recipe for a sweet dish. You can skip black pepper, and salt (if prefer). To me, salt is always needed to bring out the flavor of squash.
How to Make Pumpkin Puree from Fresh Roasted Pumpkin:
- 2 Pumpkin (whole, sugar pie pumpkins)
- Olive Oil
- Salt and Black Pepper (skip black pepper for sweet dishes)
- 1. Preheat oven at 400 degrees Fahrenheit.
- 2. Cut pumpkin in half lengthwise. Scoop out seeds and fiber (as much as you can). Drizzle cut side with generous coat of olive oil, pinch of salt and black pepper.
- 3. Place cut side down on baking sheet. Bake for about 35-45 minutes or until it is soft. (Pumpkin is roasted when skin is knife tender and flesh very soft.)