How to Roast Pumpkin
Roasting pumpkin is an easy skill to master during the sweater-weather months. Learn how to roast pumpkin to add to a main dish, side dishes, soups, smoothies, and even pumpkin dessert recipes all season long. Enjoy it right away or freeze it for later as healthy meal prep.
As an Amazon Associate, I earn from qualifying purchases.
Besides this guide on how to roast pumpkin in the oven, we also have even more Fall and Winter recipes for you to check out. From cinnamon roll muffins to spicy butternut squash, we’ve got the cozy quotient covered.
Why you will love this recipe
- It is a fun seasonal project and satisfying to make your own homemade pumpkin puree instead of buying canned pumpkin.
- Pumpkin is so healthy, y’all! It has vitamins, antioxidants, potassium, and fiber, just to name a few.
- This recipe is naturally gluten-free, vegan, and Whole30 friendly. Bonus!
Ingredient notes
Find the complete ingredient list, with measurements, in the recipe card below.
- Pumpkin – Pie pumpkin, also known as a sugar pumpkin, is best for roasting.
- Olive Oil – This will help to brown the pumpkin nicely.
- Salt – A pinch of sea salt will bring out the best flavors in your ingredients.
Unrefined, unprocessed, and ancient sea salt with trace minerals and no additives.
Equipment
- Sharp Knife and Cutting Board – I love my Victorinox chef’s knife and have had it for 10 years now, and it’s going strong.
- Sheet Pan – Use a large rimmed baking sheet.
- Parchment Paper – A must for easy cleanup. We recommend unbleached parchment.
Expert Tip!
Use a sharp chef’s knife. The right tools make life so much easier in the kitchen, and a sharp knife is safe and useful.
- Designed to handle kitchen tasks both big and small, this durable knife is an essential for every kitchen.
- Expertly crafted in Switzerland in 1884, Victorinox provides a lifetime warranty against defects in material and workmanship.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
Start by preheating the oven and lining a sheet pan with parchment paper.
Step 2
Then prep your pumpkin.
Using a sharp chef’s knife, cut the pumpkin in half from top to bottom. Don’t cut directly through the stem. The stem is tough and woody, so it’s easier to cut the pumpkin slightly to one side.
Expert Tip!
Slice off the bottom first to steady the round pumpkin. Be sure to have a stable surface. Use a non-slip cutting board or a damp kitchen towel underneath.
Step 3
Next, use a spoon to scoop out the seeds and the stringy pieces. Save the pumpkin seeds for later!
Step 4
Then, brush the inside with the olive oil and sprinkle with salt.
Step 5
Next, place the pumpkin, with the cut side down, on the parchment-lined sheet pan. Pierce the pumpkin skin a few times on each side with a knife to let steam escape.
Step 6
Finally, pop the sheet pan in the oven to bake.
The big question is how long to roast a pumpkin?
It depends on the size, so check for the pumpkin to feel softened; it should pierce easily with a fork, and the edges will be browned. General times range from 35-50 minutes.
Step 7
Remove the sheet pan from the oven and let it sit for 5-10 minutes to cool down.
Scoop out the flesh of the pumpkin and transfer to a bowl or container.
Substitutions and recipe variations
Instead of pumpkin, try kabocha squash, butternut squash, or acorn squash.
Swap olive oil for avocado oil, coconut oil, or another neutral cooking oil.
Add some seasonings before roasting. Keep it savory with garlic powder, smoked paprika, rosemary, or thyme. For a sweeter version, try cinnamon, nutmeg, or pumpkin pie spice.
Serving suggestions
Mash the roasted flesh with butter or olive oil, salt, and pepper for a simple side dish.
Add color and flavor with some chopped sage, rosemary, thyme, or parsley after roasting.
FAQS
No. Roast it with the skin on, then scoop the cooked flesh away from the skin once it has softened.
Yes, if you’re roasting pumpkin halves or chunks for the flesh. Scoop out the seeds and stringy pulp first. Save the seeds for roasting separately.
Storage tips
To Store: Let the roasted pumpkin cool completely, then store it in an airtight container in the refrigerator for 3–4 days.
To Freeze: Check out this detailed post on how to freeze pumpkin, with tips on storing the puree or the chunks.
More pumpkin recipes
If you’ve tried my method for how to roast a pumpkin, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook, and posting pics on Instagram. See you there. 🙂
As an Amazon Associate, I earn from qualifying purchases.
Want to Save This Recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week.
By submitting this form, you consent to receive emails from The Honour System
How to Roast Pumpkin
Instructions
- Preheat the oven to 375°. Line a sheet pan with parchment paper.
- Rinse and dry the pumpkin.
- Using a sharp chef's knife, cut the pumpkin in half from top to bottom.
- Use a spoon to scoop out the seeds (reserve these) and the stringy pieces.
- Brush the inside with the olive oil and sprinkle with salt.
- Place the pumpkin, with the cut side down, on the prepared sheet pan. Pierce the pumpkin skin a few times on each side with a knife to let steam escape.
- Roast for 35-50 minutes, depending on the size, until the flesh is tender and can be easily pierced with a fork.
- Remove the sheet pan from the oven and let it sit for 5-10 minutes to cool down.
- Scoop out the flesh of the pumpkin and transfer to a bowl or container.