How to roast a pumpkin? Easy. Pre-soften it in the microwave, cut in half, and let the oven do all the work!
How to roast pumpkin? Easy. Despite its thick skin and hard-as-rock flesh when raw, roasting a pumpkin is easy. Microwave it for 2 minutes to make cutting easier, cut it in half, remove the seeds and pulp, then roast the pumpkin in a 400°F oven for 30 minutes.
Voila! Tender, fragrant roasted pumpkin that you can eat as is, or use in recipes.
Make sure you use sugar pumpkin for roasting. Reserve large pumpkins for carving jack-o-lanterns – their flesh is watery, stringy and not very flavorful.
Small sugar pumpkins have a sweet, smooth and very flavorful flesh. As the pumpkin roasts, its skin and flesh soften. The flesh of a tender, well-roasted sugar pumpkin is extremely flavorful – in fact it’s tasty just as it is, with no added seasonings!
I often sprinkle roasted pumpkin with coarse salt and just go for it. Yum.
But why should you roast a pumpkin, when canned pumpkin puree is readily available? Some like to make their own pumpkin puree to use in recipes and in baked goods. Personally, I don’t. I mostly roast pumpkins when making stuffed pumpkins or mashed pumpkin.
Sometimes I brush pumpkin slices with olive oil, sprinkle them with salt, garlic powder and chili powder and roast them. These roasted pumpkin slices come out incredible.
- 2 small pumpkins (about 2 lb. each)
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Wipe the pumpkins clean with a wet paper towel.
- Microwave each pumpkin for 2 minutes (1 minute on each side), to make them just a little softer and easier to cut.
- Using a sharp chef’s knife, cut the pumpkins in half. Scoop out the pulp and seeds, reserving the seeds for roasted pumpkin seeds.
- Place the pumpkins, cut side down, on the prepared baking sheet. Bake until fork-tender, about 30 minutes.