Roasted Pumpkin is tender, velvety and with a fresh flavor that will elevate any dish from soups, risotto and desserts! This easy tutorial covers how to roast pumpkin halves and cubes!
salt and pepper, to tasteoptional; 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!
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.