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 pumpkin is quite easy.
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.