We thought we should dedicate a little post to show you how to roast a pumpkin. We have heard that the act of cutting and prepping a pumpkin or a fall squash (think butternut squash) is what holds us back from cooking it. But it shouldn’t.
We have a new and much easier way to roast a pumpkin. Instead of cutting, slicing and peeling we are roasting it whole. Yes completely whole! All you need to do is wash it and stick it in the oven. There is no struggle with a knife or removing the skin. The pulp comes out hassle free.
By roasting the pumpkin whole we are also concentrating and intensifying the flavor. 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:
Picadillo Stuffed Pumpkin
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.
