How To Roast Pumpkin

Teresa Ambra

How-to directions for roasting pumpkin for recipes.

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Prep Time 15

Cook Time 40

Total Time 55

Course Veggies

Cuisine American

Servings 1 cup servings

Calories 280 kcal

Equipment

2 large cookie sheet pans
1 sharp knife to cut and pare pumpkin
measuring spoons
parchment paper

Ingredients

15 pound pumpkin seeded (1 medium sized pumpkin)
1 tsp. Salt and pepper to taste
4-6 tbsp. olive oil

Instructions

Line two cookie sheets with parchment paper.
Cut pumpkin down removing seeds, pulp, and peel.
Cut pumpkin into one-inch cubes.
Spread pumpkin over top of the two cookie sheets in single layer and not crowding.
If you need to, add another cookie sheet.
Drizzle with olive oil (if you have to use three cookie sheets you may have to use all of the oil).
Sprinkle pumpkin cubes generously with salt and pepper.
Roast in 400° oven for about 20 minutes before using a spatula to turn the pumpkin over to the other side.
Roast another 10-20 minutes or until pumpkin is fork-tender.
This made approximately 2 quarts of cubed roasted pumpkin.
Use in casseroles, desserts, appetizers, or as desired.
Makes 2 quarts

Notes

NOTE: This would also be good sprinkled with cinnamon and eaten that way.

Directions adapted via Taste of Home.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 57gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 252mgPotassium: 2892mgFiber: 4gSugar: 23gVitamin A: 72402IUVitamin C: 77mgCalcium: 179mgIron: 7mg

Keyword how to roast pumpkin, pumpkin, vegetable

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