Oven-roasting is one of my favorite ways to make this tasty winter squash! When you think about pumpkin, do you only think about pumpkin pie? If so, you're missing out! Pumpkin can take on either sweet or savory flavors, and it makes a wonderful, hearty, and satisfying savory side dish, perfect for fall and winter. I actually think I like savory pumpkin dishes better than I like sweet ones. I love chocolate and cheesecake desserts much more than pumpkin desserts. But savory pumpkin dishes are amazing.
You'll only need FIVE simple ingredients to roast a pumpkin! The exact measurements are included in the recipe card below. Here's an overview of what you'll need:. Sugar pumpkin : Small pumpkins are more flavorful. They do vary in size, from 2 lb. Olive oil: I love cooking with this delicious oil. Melted butter is another tasty option.
Seasonings : I use kosher salt, chili powder, and garlic powder. In this particular recipe, I prefer garlic powder to minced fresh garlic, because it more evenly coats the pumpkin. So how do you roast pumpkin? In this easy recipe, the pumpkin is seasoned with olive oil, garlic, and chili powder. Then it's baked in a hot oven until tender. This flavor combination is phenomenal! Your first step is to slightly soften the pumpkin in the microwave, then carefully cut it in half and remove the pulp and seeds.
Next, you cut each pumpkin half into four 1-inch-thick moon-shaped slices. Use a vegetable peeler to peel the skin off. Cut the peeled pumpkin slices into cubes. Transfer the seasoned pumpkin pieces to a parchment-paper-lined rimmed baking sheet. Another option, shown in the video below, is to skip the peeling, slicing and cubing. Because I have arthritis in my hands I usually bake my pumpkins whole. I pierce the skin to allow for steam.
Bake at for minutes or until the skin is squishy. I also have severe arthritis and bake my pumpkins whole.
I cut a small hole at the top and use a syringe to add olive oil, ginger, cloves and then I bake them in a oven for about an hour or until the skin can be pierced with a fork. I then can scoop all the seeds out which are now flavored and roasted and then scoop the flesh from the pumpkin.
This is the method my mother taught me but out of curiosity researched other recipes and methods and found this page. A lot of great ideas here. Bookmarked this for further reference. I have arthritis as well and I actually bake all my squash whole and then cut them open and scoop the seeds out and toast the seeds with seasonings or have them unsalted.
I soak the pie pumpkin in my sink with water overnight. This makes the pumpkin VERY easy to cut before baking. Could you let me know please. This recipe sites face down, which is absolutely perfect.
But I have also roasted this face up at with spices like cinnamon, ginger, baking cocoa, cloves, you name it. Any flavor that would compliment pumpkin for pie. The house smells great.
I may cook this pie before Thanksgiving based on how good it smells now! I know my method is not as minimalist as this calls but while minimalist is great for many things, I like to experiment too.
And sometimes I love it as plain as it comes from the field. Pumpkin is a flavor canvass that you can paint on yourself. Many of the heirlooms have sweet, wonderful flesh. The more orange the pumpkin on the outside, the more orange your pie will be, but the long neck pumpkins will be light orange with a wonderful taste. Just experiment. You can roast them and save the roasted flesh in your freezer to use all year.
Followed the instructions, now baking in my oven, looking forward to using the blended flesh for pumpkin pie. Hi Dana, does the pumpkin have the be a sugar pumpkin for this method to work i. You can roast other varieties as well though! Pumpkin is such a …weird term. Lots of things that Americans would probably consider squash are actually pumpkin. Its got a white skin, nothing like the orange that we associate with pumpkin. Often times leading up to Halloween you will see a huge variety of pumpkins being sold as decorative.
Those ones are called Red Kuri and they have a magical flavor resembling roasted chestnut The smallish blue-green ones are called a blue hubbard, and they are prized by chefs for their creamy texture. So whatever pumpkins you might choose to decorate your front stoop, are edible. Hurrah for fall! I Made this. I Have a Question. Notify me of followup comments via e-mail. You can also subscribe without commenting. You will not be subscribed to our newsletter list.
Please enable JavaScript in your browser to complete this form. Skip to primary navigation Skip to main content Skip to primary sidebar Search for. Search for. Perfect for pies, soups, pastas, and more! Author Minimalist Baker. Prep Time 10 minutes. Cook Time 50 minutes. Total Time 1 hour. Servings 4 1-cup servings. Course Helpful How-to. Cuisine Gluten-Free, Vegan. Freezer Friendly 1 month or longer. Does it keep? Ingredients US Customary — Metric.
Instructions Preheat oven to degrees F C and line a baking sheet with parchment paper. Using a sharp knife, cut pumpkin in half lengthwise removing the top and bottom is optional. Then use a sharp spoon or ice cream scoop to scrape out all of the seeds and strings.
Brush the pumpkin flesh with oil, sprinkle with salt, and place flesh down on the baking sheet. Pierce skin a few times with a fork or knife to let steam escape. Bake for minutes or until a fork easily pierces the skin. See text links above. Serving: 1 one-cup serving Calories: 68 Carbohydrates: 9. Comments All comments I made this Questions. We know the feeling! So glad you enjoyed the recipe, Amy! Thank you so much for sharing! When it comes to choosing pumpkins for baking, smaller is better.
Sugar pumpkins are a popular and easy-to-find variety; small and sweet with dark orange-colored flesh, they'll reward you with the best flavor. Large field pumpkins, which are bred for jack-o'-lanterns, are too flavorless and stringy for baking. Related : How to Roast Pumpkin Seeds. Related : Get More Pumpkin Recipes. Vanessa Greaves. By Vanessa Greaves Updated September 22, Once cooked, keep your cooked pumpkin refrigerated in a sealed container as it will last for as long as one week.
Store pureed pumpkin in freezer bags and in the freezer for up to months. Pumpkin is naturally vegan and gluten-free. Nutritional Information Calories: 41 kcal Carbohydrates: 1 g Protein: 1 g Fat: 5 g Saturated Fat: 1 g Sodium: 1 mg Sugar: 1 g Vitamin A: 28 IU Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. She holds a Bachelor of Science degree from the University of California.
Your email address will not be published. Social Navigation. Subscribe by email. Use a pastry brush to coat the pumpkin halves with oil then sprinkle with salt and pepper, if using.
Use in your favorite recipes or puree in a high-speed blender or food processor for homemade pureed pumpkin. Pinterest Facebook. Chef: Jessica Randhawa. Prep Time 10 mins. Cook Time 45 mins. Total Time 55 mins. Course How-to, Vegetables.
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