Whole Roasted Pumpkin

Whole roasted sugar pie pumpkin without seeds.

5 from 1 vote

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

Cook Time40

Total Time45

Course: Side Dish, Sides

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 75kcal

Author: Kathleen Higashiyama

Equipment

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

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