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How to Roast Pumpkin

Easy Steps to Roasting Whole Pumpkins


Roasted pumpkin is delicious and nutritious. You can add it to baked goods, soups, stews, or whip up a homemade pumpkin pie. Plus, it's super easy to make, as you can see below.

1. Buy a Fresh Pumpkin

Whole Red Kuri Pumpkin
Photo © Molly Watson

As with all winter squash, you want to choose a pumpkin that feels heavy for its size. And those giant field pumpkins piled up for Halloween to make jack o'lanterns? Ignore those. Look for sugar pie, red kuri, cheese, rouge vif d'étampes, or blue hokkaido pumpkins if you plan on eating them!

You'll also want to preheat your oven to 375°F.

2. Cut the Pumpkin In Half

Red Kuri Pumpkin Cut In Half
Photo © Molly Watson
You'll need a large knife and a certain amount of upper-body strength. Cut the pumpkin more or less in half working on one side of any stem that's still attached to the pumpkin.

3. Scoop Out Seeds and Strings

Scooping Out Pumpkin Seeds
Photo © Molly Watson

Use a large spoon or ice cream scooper to scoop out the seeds and stringy "guts" from the pumpkins halves.

If you're so inclined, save the seeds to make Roasted Pumpkin Seeds.

4. Scrape Out All Seeds from Pumpkin Halves

Cleaned Red Kuri Pumpkins
Photo © Molly Watson
You don't need to be crazy about it, but you also want to remove all the wetter, darker "guts" from the harder, lighter-colored pumpkin flesh.

5. Roast the Pumpkins

Red Kuri Pumpkins Ready to Roast
Photo © Molly Watson

Set cleaned pumpkin halves on a lightly oiled baking sheet. Roast in a preheated 375°F oven (the temperature is actually quite flexibly – anywhere in the 350-425 range will yield results) until tender enough to pierce easily with a fork through the shell, about an hour.

6. Cut or Scoop Out Pumpkin

Scooping Roasted Pumpkin
Photo © Molly Watson

Let pumpkin sit until cool enough to handle and use a large spoon to scoop out the sweet and tender cooked flesh.

7. Roasted Pumpkin, Ready to Use

Bowl of Roasted Pumpkin
Photo © Molly Watson

Roasted pumpkin is perfect for serving mashed with butter, using to make a pumpkin soup, or whirling into a pumpkin pie.

Roasted pumpkin also freezes beautifully. Pack in a freezer-safe container (a resealable plastic bag will do), remove as much air as possible, seal, and freeze for up to six months in a freezer attached to a fridge and up to a year in a stand-alone freezer.

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