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    The Heirloom Pantry » Recipes » Vegetables

    Whole Roasted Pumpkin

    Published: Dec 6, 2023 · Modified: Feb 13, 2024 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Whole roasted sugar pie pumpkin Pinterest pin.

    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.

    Whole roasted sugar pie pumpkin without seeds.

    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.

    Jump to:
    • Why You'll Love This Roasted Pumpkin
    • Key Ingredients
    • Substitutions and Variations
    • Variations
    • Instructions
    • Storage
    • Roasting Tips
    • Roasted Pumpkin FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    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

    Ingredients for whole roasted pumpkin, sugar pie pumpkin and olive oil.
    • 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

    Steps to roast a whole sugar pie pumpkin, cut pumpkin in half, brush with olive oil and season, roast, remove seeds.
    • 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

    Do I need to peel the pumpkin before roasting?

    This depends on your recipe and preference. Pie pumpkins have thin, edible skin that can be left on for added texture and flavor. Field pumpkins have thicker skin that's usually peeled before roasting.

    Can you roast and eat any pumpkin?

    Yes, but smaller ones like sugar or pie pumpkins are usually the best. They are generally sweeter and less stringy.

    What do I do if my pumpkin isn't browning?

    Try increasing the oven temperature or broiling for a few minutes at the end. Drizzling with maple syrup can also increase browning.

    How can I use the pumpkin seeds?

    You can roast the seeds with olive oil and a little bit of kosher salt for a light and tasty snack.

    Can I roast pumpkin ahead of time for a recipe?

    Yes, you can roast it ahead of time then refrigerate it until you are ready to use it.

    Related Recipes

    • Roasted maple kabocha squash on a serving platter topped with maple-glazed cinnamon pecans.
      Maple Roasted Kabocha Squash (Japanese Pumpkin)
    • 3-ingredient bone-shaped dog treats made with oat flour, pumpkin or sweet potato, and natural peanut butter.
      3-Ingredient Dog Treats (Pumpkin, Peanut Butter, and Oat Flour)
    • Pumpkin Banana Muffins
    • Roasted honeynut squash with salt and pepper arranged on a serving plate.
      Easy Roasted Honeynut Squash

    Did You Like This Recipe?

    Love this easy roasted pumpkin recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your creation!

    📖 Recipe

    Whole roasted sugar pie pumpkin without seeds.
    Print Recipe Pin Recipe
    5 from 1 vote

    Whole Roasted Pumpkin

    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, bread, or muffins.
    Prep Time5 minutes mins
    Cook Time40 minutes mins
    Total Time45 minutes mins
    Course: Side Dish, Sides
    Cuisine: American
    Servings: 8
    Calories: 75kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 knife
    • 1 cutting board
    • 1 sheet pan

    Ingredients 

    • 1 sugar pie pumpkin
    • 2 tablespoon olive oil
    • kosher or sea salt optional
    • freshly ground black pepper optional
    • maple syrup optional
    • cinnamon optional
    Prevent your screen from going dark

    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

    Roasting Tips
    • 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.
    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.

    Nutrition

    Calories: 75kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 578mg | Fiber: 1g | Sugar: 5g | Vitamin A: 14472IU | Vitamin C: 15mg | Calcium: 36mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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