This article will teach you how to roast a pumpkin, so that you can see how truly easy it actually is. It’s a step by step that will have you roasting like a pro. Perfect for the season of warm soups and pies. Tis the season for pumpkins in everything.
This article is dedicated showing you how easy it can be to roast a pumpkin. The act of cutting and prepping a pumpkin and other fall squash (think butternut squash) is what holds some back from using it in their day to day cooking. We are here to tell you that, it doesn’t have to be this way.
Let Us Tell You How To Roast A Pumpkin
We have a new and much easier way to roast a pumpkin. Rather than cutting, slicing and peeling, we want you to roast it whole. Yes completely whole! All you need to do is wash it and pop it in the oven. There is no need to struggle with a knife or remove the skin. Once the pumpkin roasts, the pulp comes out hassle free.
There is an added bonus to doing it this way. When you roast a pumpkin whole, the flavor really concentrates and intensifies. Think of roasting a whole chicken or grilling meat on the bone, the taste is amplified. It makes a big difference in a recipe to have that roasted squash flavor versus one that is boiled or steamed. It may seem like a long time but you can be doing something else while the pumpkin bakes.
This method works with almost any pumpkin. Our favorite pumpkins to roast are the Kabocha squash, butternut squash, sugar pumpkins, honeynut squash, calabaza pumpkins, and acorn squash. Try roasting 3 to 5 pumpkins at the same time. Use what you need for one recipe and freeze the rest in bags. This way you always have pumpkin on hand. This can come in handy, especially for fall.
Once you know how to Roast a Pumpkin you can make:
Sounds dreamy to us!
How to Roast a Pumpkin
Course: SidesCuisine: AmericanDifficulty: Easy4
servings1
hour30
minutesIngredients
1 large butternut squash (about 2-3 pounds), cleaned, dried and pricked with a fork
Directions
- Preheat the oven to 425 degrees. Line a sheet pan with aluminum foil or parchment paper. And place the pumpkin or butternut squash on the pan.
- Poke holes in it with a fork. Roast for 70-95 minutes until a knife can easily go through the squash. If it needs more time, give it another 10-15 minutes and check again.
- Cut lengthwise. Scoop out the seeds and any large stringy areas. Discard.
Scoop out the flesh and set aside to use.
