Roasted Pumpkin
There’s nothing like the fresh flavor of tender, velvety Roasted Pumpkin! This tutorial will show you how to roast pumpkin, and includes instructions for a halved pumpkin, wedges or cubes. You’ll also find a variety of ways to season it to change things up along with ideas on how to incorporate it into your recipes!
Most people only think of pumpkin pie or pumpkin bread when it comes to using pumpkin, and more often than not it comes straight out of can.
I definitely utilize canned pumpkin a lot, but when I have the time I love making fresh Roasted Pumpkin to incorporate in recipes like roasted pumpkin soup and pumpkin chili. The fresh flavor and velvety texture truly sets them apart!
I hope this tutorial will inspire you to enjoy pumpkin the same way you enjoy roasted butternut squash. There are so many delicious varieties out there and they’ll definitely surprise you!
Table of contents
Why you’ll love this recipe
- You’ll learn how to quickly and easily prepare whole roasted pumpkin and how to roast pumpkin cubes to use in a variety of recipes.
- Roasted pumpkin has a fresh flavor and velvety texture that you just can’t get from canned pumpkin.
- Pumpkin adds great depth of flavor and is a low carb, healthy addition to your meals.
- It’s guaranteed to elevate your soups, chili, salads and even pumpkin desserts.
Recipe ingredients
There are just a few simple ingredients in this recipe, and you can determine whether or not to add seasoning based on the recipe(s) you wish to use your roasted pumpkin for.
Ingredient notes
- Pumpkin. I’ve used a 2 1/2 sugar pumpkin for this recipe, which yields roughly 4 cups of pumpkin flesh or 4 1/2 cups of cubed pumpkin. Any variety of pumpkin will work, and the larger the pumpkin the more pumpkin it will yield!
- Olive oil. Coat the pumpkin in olive oil before roasting to promote browning.
- Seasoning. The seasoning you use will depend on what you wish to use your pumpkin for. If you’re preparing whole roasted pumpkin to add to your recipes, you may not need any as seasoning will be added to the finished dish. If you’re preparing roasted pumpkin cubes however, you may wish to use it as a side dish and season it with salt and pepper or your favorite spice blend.
How to make roast pumpkin
Preparing roast pumpkin is extremely easy, but cutting it can seem a bit daunting. Be sure to check out my post on how to cut a pumpkin for my easy step by step guide.
You can choose to roast it whole or cubed by following the steps below.
Pro tip: Roast the pumpkin in advance and store it in the refrigerator for 3-5 days to incorporate it into your recipes. It’s also freezer-friendly!
See the recipe card below for full instructions.
Whole roasted pumpkin
- Coat the pumpkin halves with olive oil and sprinkle with salt and pepper (seasoning is optional).
- Place cut side down on a rimmed baking sheet.
- Roast at 400 degrees for 30-40 minutes or until tender.
- Cool slightly on the baking sheet and scoop out the flesh.
Roasted pumpkin cubes
- Toss the cubed pumpkin in olive oil and season with salt and pepper or your favorite seasoning.
- Roast at 400 degrees for 25-35 minutes or until tender and caramelized.
FAQs
Jack-O-lanterns or Halloween pumpkins may be cooked and eaten, but they’re not ideal. The pulp can be stringier and a bit watery, the flavor isn’t as sweet, and they don’t yield as much flesh.
You do not need to peel the pumpkin if you’re roasting it whole as you’ll scoop the tender flesh right out.
If you plan to roast it in cube size, however, you will need to peel it first. See my post on how to cut a pumpkin for full instructions.
A 2 1/2 – 3 lb. sugar pumpkin that’s cut into halves, will take 30-40 minutes at 400 degrees. Cooking time will vary based on the size of the pumpkin.
Cubed pumpkin will take 25-30 minutes at 400 degrees, or until tender and caramelized.
Ways to use roasted pumpkin
The sky is the limit on the ways that you can utilize roast pumpkin all fall and winter long!
- Whole roasted pumpkin is guaranteed to take savory dishes such as pumpkin risotto and pumpkin chili to the next level.
- See how to make pumpkin purée to use in pumpkin pie, pumpkin bread and more.
- Add cooked cubed pumpkin to fall harvest salad or use it in this butternut squash quinoa salad.
- Serve roasted cubed pumpkin as a side dish with roasted chicken or air fryer pork chops and change up with a variety of seasonings, honey or maple syrup.
Recipe notes
- Pro tip: Roast the pumpkin in advance and store it in the refrigerator for 3-5 days to incorporate it into your recipes. It’s also freezer-friendly!
- A 2 1/2 sugar pumpkin yields roughly 4 cups of roasted pumpkin flesh or 4 1/2 cups of cubed pumpkin. Cooking time will vary based on the size of your pumpkin, and the larger the pumpkin the more pumpkin it will yield.
- The seasoning you use will depend on what you wish to use your roasted pumpkin for. If you’re preparing whole roasted pumpkin to add to your recipes, you may not need any as seasoning will be added to the finished dish. If you’re preparing roasted pumpkin cubes however, you may wish to use it as a side dish and season it with salt and pepper or your favorite spice blend.
More pumpkin recipes you’ll love:
- 35+ Pumpkin recipes
- Healthy pumpkin muffins
- Mini pumpkin cheesecake recipe
- Pumpkin breakfast cookies
- Pumpkin overnight oats
- Pumpkin pecan pie
- Pumpkin pie bars
- Pumpkin pie smoothie by Ambitious Kitchen
- Roasted pumpkin soup
- Thai pumpkin curry
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Roasted Pumpkin (Whole Roasted and Cubes!)
Equipment
Ingredients
- 2 1/2 lb. sugar pumpkin or your favorite variety
- 2 tablespoons olive oil
- salt and pepper, to taste optional; see notes on seasoning
Instructions
Whole Roasted Pumpkin
- Cut the pumpkin following the steps in my post How to Cut a Pumpkin, which is linked in the recipe notes. Preheat the oven to 400 degrees.2 1/2 lb. sugar pumpkin, 2 tablespoons olive oil, salt and pepper, to taste
- Coat the pumpkin halves with olive oil and sprinkle with salt and pepper (seasoning is optional). Place cut side down on a rimmed baking sheet. Roast for 30-40 minutes or until tender, then cool slightly on the baking sheet.
- Scoop out the flesh and use in your recipes or store in the refrigerator for later use.
Roasted Pumpkin Cubes
- Toss the cubed pumpkin in olive oil and season with salt and pepper or your favorite seasoning.
- Roast at 400 degrees for 25-35 minutes or until tender and caramelized. Serve as a side or use in your recipes. Enjoy!
Notes
- Pro tip: Roast the pumpkin in advance and store it in the refrigerator for 3-5 days to incorporate it into your recipes. It’s also freezer-friendly!
- See my post How to Cut a Pumpkin for easy step by step instructions.
- A 2 1/2 sugar pumpkin yields roughly 4 cups of roasted pumpkin flesh or 4 1/2 cups of cubed pumpkin. Cooking time will vary based on the size of your pumpkin, and the larger the pumpkin the more pumpkin it will yield.
- The seasoning you use will depend on what you wish to use your roasted pumpkin for. If you’re preparing whole roasted pumpkin to add to your recipes, you may not need any as seasoning will be added to the finished dish. If you’re preparing roasted pumpkin cubes however, you may wish to use it as a side dish and season it with salt and pepper or your favorite spice blend.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
