Home Roasted Pumpkin
You'll never want to buy canned pumpkin again after you've eaten your own home roasted pumpkin. Simple and delicious: plain, savory, or sweet
Servings: 1 pumpkin
Ingredients
- 1 pie pumpkin
- Olive oil cooking spray
- Salt and pepper or cinnamon and brown sugar optional
Instructions
- Preheat the oven to 400 degrees.
- While the oven is preheating, cut the pumpkin in half with a sharp knife.
- Using a large spoon, clean out the insides and seeds, saving the seeds to be roasted later.
- Line a large baking sheet with aluminum foil and spray with cooking spray. Lay the pumpkins cut side down.
- Roast for 25-40 minutes, depending on the size of your pumpkin. It is done when you can easily pierce the skin with a fork.
- Remove from oven and allow to cool. Once cool, scrape the flesh from the skins. For smoother pumpkin, puree it using an immersion blender.
Notes
Options for eating:
Eat it straight from the skin. If you choose this option, I recommend making it sweet or savory with a sprinkle of a little cinnamon and brown sugar or salt and pepper before you roast it.
Measure it out for your favorite recipes and freeze it. Although many will say it only lasts a few months, I have had zero issues using year old frozen pumpkin.
Measure it out and bake right away. I often will roast one day and bake a few days later. It will keep in the fridge for up to a week in my experience.