How to make roasted whole pumpkin? Easy. Pre-soften the pumpkin in the microwave, cut it in half, and let the oven do all the work!
Making roasted whole pumpkin is easy. Despite its thick skin and hard-as-rock flesh when raw, all you need to do is microwave the pumpkin for 2 minutes to make cutting easier. After microwaving, cut the pumpkin in half (it does make roasting faster and more even), remove the seeds and pulp, then roast the pumpkin in a 400°F oven for 30 minutes.
Voila! Tender, fragrant roasted whole pumpkin that you can eat as is, or use in many recipes.
Make sure you use sugar pumpkin when making roasted whole pumpkin. 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 whatsoever!
I often sprinkle tender, creamy roasted whole pumpkin with coarse salt and just go for it. Yum.
But why should you roast a whole 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 pumpkin, pizza 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 oven roasted pumpkin slices come out incredible, so if you don’t want to make roasted whole pumpkin, give these a try.
An easy recipe for making oven roasted whole pumpkin.
- 2 small sugar 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.