How to Roast a Pumpkin (plus toasted pumpkin seeds!)

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I must confess…

I’ve never roasted a pumpkin before.

I know. It’s terrible. Especially with the craze for all things pumpkin!

So, since we got the cutest little pumpkin in our last CSA box, it was time to try cooking it into something tasty. I wasn’t going to carve it and let it rot on the porch. (Although I did enjoy carving pumpkins as a kid and will probably do so again when little man is older.) And I didn’t have any specific pumpkin recipe in mind. (Every other Pin I’ve seen lately is pumpkin related!) I decided to go with something utterly basic. Roasted pumpkin.

Once roasted, there are a couple of things you can do with a pumpkin. You can just enjoy it with a dab of butter melted deliciously into it. (I enjoyed this for lunch today while little man gnawed on a non-buttered bite.) Or you can take it further and turn it into a puree, which you can make into all sorts of tasty things. There are many that are made with real food ingredients so you don’t have to compromise your good food choices.

On to roasting the pumpkin.

You will want to choose a smaller pumpkin for roasting. I believe they will be more tender and have better flavor, but also they are just easier to handle.

Start by cutting the top off the pumpkin and dividing it in half.

cut pumpkin

Scrape out all of the innards. Make sure and put the seeds and pulp into a separate bowl and set aside for later.

pumpkin pulp

Cut into wedges and place on a baking sheet. I put some parchment paper on the sheet to help with clean up. But the pumpkins didn’t ooze much so clean up wouldn’t have been any trouble if I had left the paper off. You can do it either way.

pumpkin wedges

Roast in your oven on 400 degrees for 35-45 minutes. Depending on the size of your pumpkin wedges and your oven, your time may vary. Just keep an eye on it after the 35 minute mark.

…meanwhile, grab that bowl of pumpkin seeds and pulp. This part gets a little messy, but it’s totally worth it. Dig in and start separating the seeds from the pulp. The easiest way is to just grab a chunk and start squeezing the seeds in to a colander. The pulp can be saved for your chickens or compost.

squeezing pumpkin seeds

Once the seeds are separated, rinse them in cool water to remove some of the stickiness. Lay out on a towel to dry while your pumpkin continues roasting…

drying pumpkin seeds

When the pumpkin is fork tender, remove from the oven and let cool slightly. Unintentionally, I let them cool to room temp. (Fussy baby kinda day.) The rind should peel off easily. I believe the warmer the pumpkin is, the easier it will peel. Mine came off in small pieces. You can add your pumpkin rinds to the seed pulp and feed to your chickens or put in your compost.

peeling pumpkin rind

Now you have roasted pumpkin! At this point you can eat the delicious goodness. Or you can make it into a puree.

But before you do that, you need to toast your pumpkin seeds! This is by far one of my favorite snacks of fall. You can even do this with the pumpkin seeds that are pulled out of carving pumpkins.

Turn your oven up to 425 degrees. Then, simply place your seeds on a baking sheet and drizzle with olive oil. Sprinkle a little salt and if you want it spicy add some cayenne pepper. Toss to coat. Toast in the oven for 10-15 minutes. You might even want to keep an eye on them after about 8 minutes. I accidentally left mine in a little too long. Still delicious, but just a little darker than desired.

toasted pumpking seeds

Now back to turning the roasted pumpkin into a puree. Take the chunks of roasted pumpkin and place in a food processor or blender. I had to do mine in batches because I have a tiny processor. If you notice the puree being really dry, add in a little water to make it the desired consistency.

You can now use this puree in any of your favorite pumpkin recipes. Or store for later. I stored my pumpkin puree in one cup portions in the freezer until I decide what I’m going to make with it. I have many pumpkin recipes pinned on my pinterest board. Or here are a few links to some delicious (REAL FOOD!) pumpkin treats:

This roasting technique can be applied to any pumpkin or squash variety. I love acorn, butternut, and spaghetti squash, to name a few. Enjoy!

What are you going to make with your Roasted Pumpkin?

This post is shared at Homeacre Hop, Homestead Barn Hop, Mealplan Monday, Work for me WednesdayWildcraft Wednesday, and Wellness Wednesday.

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3 thoughts on “How to Roast a Pumpkin (plus toasted pumpkin seeds!)

  1. This is just in time! I just bought a pumpkin, and while I’ve roasted other squash, never done this one before. So thank you! I’m totally printing out your directions and using this!

  2. This is a wonderful tutorial! So many people I talk to don’t even realize that you can roast your own pumpkin! I think the seeds are the best gift you just don’t get from the canned puree. It was our CSA that really encouraged us to try lots of new healthy foods and cooking, too. Have you tried Delicata Squash? That was one of our favorite discoveries from our CSA box and the seeds are amazingly delicious!

    1. Yes! Delicata squash is delicious! I haven’t tried the seeds though. We will have to try that next time we get some. We love our CSA. It makes us be creative with our veggies. :)

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