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Roasted Pumpkin

Roasted Pumpkin

Fresh pumpkin for baking takes a little extra time to prepare, but it’s worth it when you taste the results.

Read the Story Behind the Recipe


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20 min
Prep Time
1 hr 35 min
Total Time
3
cups

Ingredients

1 small (3-pound) sugar or pie pumpkin

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 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. STEP 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. STEP 4

    Store roasted pumpkin in resealable plastic food bag. Refrigerate up to 2 days.

Read the Story Behind the Recipe

Tip #1

Variation: 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.

Nutrition (1/2 cup)

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