How to Roast Pumpkin

A baking sheet with pumpkins about to be roasted.

Roasting pumpkin is an easy skill to master during the sweater-weather months. Learn how to roast pumpkin to add to side dishes, soups, smoothies, and even desserts all season long. Enjoy it right away or freeze it for later as healthy meal prep.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 35

Resting time 15

Total Time 1 10

Servings

Calories 97kcal

Author Sharon Rhodes

Ingredients

1 pie pumpkin (sugar pumpkin) *2-3 lbs
1 tsp olive oil
sea salt

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.

Notes

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.

Nutrition