Because fresh food in general tastes better and is often cheaper than processed food, I have put together a short demo on how to roast a pumpkin.
How to Choose a Pumpkin
Choose a firm, small pie pumpkin, not more than 3-4 pounds. Smaller pumpkins tend to be a bit sweeter. Skip that giant pumpkin and save it to make a jack-o-lantern.
- 1 small pie pumpkin
- Rinse pumpkin under warm water, removing dirt
- Cut pumpkin in half on a large cutting board with a sharp knife
- Scoop out seeds with a metal spoon, I use an old measuring spoon that has a nice edge
- Lay pumpkin face side down in a large baking dish
- Cover with ¼ inch water
- Bake at 350°F for 45-60 minutes (depending on size) or until tender, using a fork to check
- Remove from oven and scoop out insides, discarding skin
- Store in refrigerator in a glass mason jar
- Keeps for 5 days in refrigerator
How to Roast A Pumpkin Quickly
If you are in a rush, cut the pumpkin into smaller pieces and it will cook faster. The pumpkin in the picture above was rather large (for a pie pumpkin) and I had to cook it for over an hour.
Use Pumpkin or Other Winter Squash
The above pumpkin preparation technique applies to any winter squash: butternut, buttercup, acorn, kabocha, hubbard, and more. I often substitute these squash in my recipes that call for pumpkin and it works very well.
Healthy Gluten-Free Pumpkin Recipes
Here are some of my gluten-free recipes that you can use fresh pumpkin in:
- Chocolate Pumpkin Pie
- Nut-Free Pumpkin Crumb Muffins
- Nut-Free Pumpkin Chocolate Chip Cookies
- Paleo Pumpkin Bread
- Paleo Pumpkin Pie
Here’s wishing you a good time on your pumpkin adventures! I hope you had fun learning how to roast a pumpkin!