Whole Roasted Pumpkin is a hearty vegetable packed with comforting fall flavors. Our easy method results in perfectly tender roasted sugar pie pumpkin. Serve it as a side or puree it for desserts like pumpkin pie, pumpkin bread, or pumpkin muffins.
We are big squash lovers. Our favorites are roasted butternut, honeynut, kabocha, and pumpkin. We love this roasted pumpkin recipe to make pumpkin puree for pies and baking. We have found that store-bought canned pumpkin puree can be watery and pumpkin pie mix can be too sweet. Our recipe allows you to control both the texture and sweetness.
This recipe is vegan, gluten-free, and delicious on its own, but can be easily dressed up with herbs or toppings, like grated cheese, butter, and more. You can even use it as a base for pumpkin soup. After you use the pumpkin, you can also enjoy the seeds as a yummy snack.
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Why You'll Love This Roasted Pumpkin
- Taste - The roasted pumpkin has a uniquely earthy, sweet, and nutty flavor.
- Texture - The pumpkin has crispy yet tender skin and a creamy inside.
- Effort - This recipe is simple. All you need to do is cut and season the squash then bake it.
- Time - It takes about 10 minutes to prep the pumpkin then about 40 minutes to bake it.
Key Ingredients
- Pumpkin - Pumpkin has an earthy and mildly sweet flavor. Sugar pumpkin is the most commonly used variety for pumpkin purée.
- Olive oil - Baking the pumpkin in extra virgin olive oil provides the perfect texture - firm on the outside and tender on the inside.
- Maple syrup - Add maple syrup to accentuate the sweetness.
- Cinnamon - Ground cinnamon adds a warm and woodsy flavor.
See recipe card for quantities.
Substitutions and Variations
- Oil - Instead of extra virgin olive oil, use avocado oil, grapeseed oil, or coconut oil.
- Sweetness - Instead of maple syrup, you can use date syrup, date sugar, coconut sugar, or brown sugar to make the pumpkin sweet.
- Squash - Check out our Roasted Honeynut Squash, Butternut Squash, or Kabocha Squash recipes.
Variations
- Seasoning - Use garlic powder, cloves, allspice, nutmeg or a seasoning blend of choice for a little extra flavor.
- Pumpkin cubes - You can chop the pumpkin into 1 inch cubes before roasting them if you prefer. Just keep a close eye on the pumpkin because the pieces will roast quicker than the whole pumpkin.
See recipe card for quantities.
Instructions
- Prepare pumpkin - Heat oven to 425°F and line a baking sheet with parchment paper. Use a sharp knife to cut off the stem and cut the pumpkin in half lengthwise. Line the pumpkin flesh side up on the parchment paper-lined baking sheet. Then brush the flesh with olive oil and season if desired to taste. You may also add maple syrup at this time. Turn the squash over flesh side down on the prepared baking sheet. (Photo 1 and 2)
- Bake squash - Bake squash on middle rack for 30-40 minutes, or until tender. To test doneness, use a paring knife to pierce the skin. If it goes in easily, the squash is done. (Photo 3 and 4)
Pro tip: Be careful cutting the pumpkin - Be sure to use a sharp knife and hold the pumpkin firmly when you cut the stem off and cut it in half. Pumpkin can be hard to cut into and you may need to rock your knife back and forth to get a clean cut. Watch your fingers!
Storage
Store leftover roasted squash in an air-tight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months in plastic wrap. To reheat leftover roasted pumpkin, heat oven to 350°F and place the squash on a baking sheet. Bake in the oven for 6-10 minutes until warm.
Roasting Tips
- Do not open the oven - Avoid opening the oven when checking on the squash. This will release the hot air and make the squash cook slowly and unevenly.
- Save the seeds - Save your pumpkin seeds and roast them to enjoy later.
- In order to make pumpkin puree, scoop the roasted flesh into a blender or food processor then blend until smooth.
Roasted Pumpkin FAQs
Related Recipes
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📖 Recipe
Whole Roasted Pumpkin
Equipment
- 1 knife
Ingredients
- 1 sugar pie pumpkin
- 2 tablespoon olive oil
- kosher or sea salt optional
- freshly ground black pepper optional
- maple syrup optional
- cinnamon optional
Instructions
- Prepare pumpkin - Heat the oven to 425°F and line a baking sheet with parchment paper. Use a sharp knife to cut off the stem and cut the pumpkin in half lengthwise. Line the pumpkin flesh side up on the parchment paper-lined baking sheet. Brush the flesh with olive oil and season if desired to taste. You may also add maple syrup at this time. Turn the squash over flesh side down on the prepared baking sheet.1 sugar pie pumpkin, 2 tablespoon olive oil, kosher or sea salt, freshly ground black pepper, maple syrup, cinnamon
- Bake squash - Bake the squash on the middle rack for 30-40 minutes, or until tender. To test doneness, use a paring knife to pierce the skin. If it goes in easily, the squash is done.
Notes
- Be sure to use a sharp knife and hold the pumpkin firmly when you cut the stem off and cut it in half. Pumpkin can be hard to cut into and you may need to rock your knife back and forth to get a clean cut. Watch your fingers!
- Avoid opening the oven when checking on the squash. This will release the hot air and make the squash cook slowly and unevenly.
- Save your pumpkin seeds and roast them to enjoy later.
- In order to make pumpkin puree, scoop the roasted flesh into a blender or food processor then blend until smooth.
- Store leftover roasted squash in an air-tight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months in plastic wrap. To reheat leftover roasted pumpkin, heat oven to 350°F and place the squash on a baking sheet. Bake in the oven for 6-10 minutes until warm.
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