How do you cook a pumpkin? I’m sharing how to roast a pumpkin, and some ideas on what to do with it and how we store it.
Ingredients needed:
- Pie Pumpkin
- Squash – don’t like pumpkin you can use this same technique with squash.
How To Roast A Pumpkin Easily Video
What pumpkin is good for roasting? When you buy it at the store it’s called a pie pumpkin. When you grow it from seed there are a few different varieties. Look on the label and it will tell you if it’s a pumpkin for cooking or eating.
HERE ARE THE INSTRUCTIONS
Start by cutting the top off of each pumpkin. You don’t need to worry about how straight or how low your cut is.
Scoop out the the middle section of the pumpkin and lid of the pumpkin.
You can reserve the seeds for baking and eating. You can also dry them out and save them for planting next year.
Here’s what they should look like after scooping them out. They don’t need to be perfect, and don’t forget to clean out the lid of the pumpkin as well.
Place the lids back on the pumpkin, and place the pumpkin on a foil lined baking sheet.
Place in an oven preheated at 350 degrees. Bake the pumpkins for 45 minutes to 1 hour.
When the pumpkins are done, remove them from the oven and place on a cooling rack.
Remove the lid of the pumpkin and let cook. As you can see in the photo, sometimes the lid flesh pops right out of the pumpkin shell.
To test that the pumpkin is done cooking, stab it with a fork. It should go in really easy. If it doesn’t, cook the pumpkin longer.
Scoop out the pumpkin flesh. It should come off the shell nice and easy.
You can eat it as you would other squash like acorn, spaghetti, butternut, etc. I like to place some in baggies and freeze it for use later.
What can you do with cooked or roasted pumpkin?
- We eat it with a little butter and salt.
- Add it to soups or chilis
- Add it to casseroles or hotdishes
- Make a pumpkin pie
- Make pumpkin soup
- Make pumpkin pasta, or dumplings
- Bake with it – add it to cakes, muffins, cookies
How To Roast A Pumpkin Easily Video
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Fall Recipes
Easy Pumpkin Spice Muffins
These easy pumpkin spice muffins are usually gobble right up in our home. They are wonderful for when you need to make something fast for school, potluck, work, new neighbor, or even a quick snack or you kids/grandkids.
How To Roast A Pumpkin Easily
How do you cook a pumpkin? I'm sharing how to roast a pumpkin, and some ideas on what to do with it and how we store it.
Ingredients
- Pie Pumpkin
- Squash - if you don't like pumpkin you can do this with squash
Instructions
- Start by cutting the top off of each pumpkin.
- Scoop out the the middle section of the pumpkin and lid of the pumpkin.
- Place the lids back on the pumpkin, and place the pumpkin on a foil lined baking sheet.
- Place in an oven preheated at 350 degrees. Bake the pumpkins for 45 minutes to 1 hour.
- When the pumpkins are done, remove them from the oven and place on a cooling rack.
- Remove the lid of the pumpkin and let cook.
- To test that the pumpkin is done cooking, stab it with a fork. It should go in really easy. If it doesn't, cook the pumpkin longer.
- Scoop out the pumpkin flesh.
Notes
You can eat it as you would other squash like acorn, spaghetti, butternut, etc. I like to place some in baggies and freeze it for use later.
What can you do with cooked or roasted pumpkin?
- We eat it with a little butter and salt.
- Add it to soups or chilis
- Add it to casseroles or hotdishes
- Make a pumpkin pie
- Make pumpkin soup
- Make pumpkin pasta, or dumplings
- Bake with it - add it to cakes, muffins, cookies
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 81Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 79mgCarbohydrates: 12gFiber: 1gSugar: 6gProtein: 1g
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used. Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Looks so cute! No I haven’t ever tried roasting my own pumpkin. I will have to give it a try. Thanks!
Thanks Andrea, and it’s so much better than canned pumpkin. In fact sometimes we just eat it like we would an acorn squash… just a little butter and salt. So yummy and good for you!
the only thing i roast are the seeds i never eaten anything else from a fresh pumpkin before
If you like acorn or butternut squash, then you might like this too
ok ill try it
Mmmmm – looks yummy!! Thanks for the easy directions too! 🙂
Thank you so much Barbara, it’s great for so many recipes.
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Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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Thank you so much Marilyn, I hope you’re having a great weekend.
This popped into my feed on Foodtalk! I knew it had to be you! Love love love pumpkin or any type of squash. And I do just as you explained. The directions are spot on. Last year at this time I made pumpkin ravioli and served it up with a brown butter sage sauce. For nine people. That’s a lot of ravioli! Should have made it the appetizer and not the main course. Anyway, love pie pumpkins thanks for sharing to entice others to try this magnificent fall vegetable!