Roasted Pumpkin

Roasted Pumpkin
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Fresh pumpkin for baking takes a little extra time to prepare, but it’s worth it when you taste the results.
20 min
Prep Time
1:35
Total Time
3 cups

Ingredients

1 small (3-pound)
sugar or pie pumpkin

Directions

  1. Heat oven to 375°F.
  2. Place whole pumpkin onto ungreased baking sheet. Poke top of pumpkin several times to let steam escape while baking. Bake 45-60 minutes or until fork tender. Remove pumpkin from oven. Cool 30 minutes.
  3. Cut pumpkin in half. Scoop out seeds. Scrape pumpkin flesh from peel. Mash with potato masher or blend on medium-high speed in small batches in 5-cup blender container until pumpkin is smooth.
  4. Store roasted pumpkin in resealable plastic food bag. Refrigerate up to 2 days.
  5. Variation:
  6. Cooked Pumpkin: Cut pumpkin in half; scoop out seeds and stringy portion. Cut pumpkin into 2-inch chunks. Heat 1-inch water to boiling in medium saucepan; add pumpkin chunks. Continue cooking until water returns to a boil. Reduce heat to low. Cover; cook 25-35 minutes or until pumpkin is fork tender. Drain well ; cool and remove peel. Return peeled pumpkin to saucepan; mash with potato masher until smooth or blend on medium-high speed in small batches in 5-cup blender container until smooth. Store cooked pumpkin in resealable plastic food bag. Refrigerate up to 2 days.

Recipe Tips

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1/2 cup)

Calories
45
Cholesterol
0mg
Carbohydrates
11g
Protein
2g
Fat
0g
Sodium
0mg
Dietary Fiber
2g

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