Now that fall is officially here, pumpkins are showing up everywhere! And while they’re often great for our doorsteps and indoor decor, they’re actually a very delicious and nutritious type of squash. If you’ve never roasted pumpkin before, you’ll love how easy this recipe is!
How To Make Easy Roasted Pumpkin
Roasted pumpkin is actually pretty easy! Here’s how to make it:
- Cut into the side of the pumpkin, perpendicular to the stem.
- Cut through one side of the pumpkin until you hit the stem, then repeat on the other side.
- Break the pumpkin in half.
- Cut the sides of the pumpkin into slices.
- Remove the center and seeds.
- Cut the pumpkin out of the skin.
- Place on a baking sheet, drizzle with oil, and roast in the oven for about 20 minutes.
- Remove from the oven, flip each slice over, and continue to roast for another 20-25 minutes.
- Serve and enjoy or blend for pumpkin puree!
What to make with roasted pumpkin?
The possibilities are endless! Here are some ideas for roasted pumpkin:
- Throw the slices into a delicious salad.
- Puree for homemade pumpkin puree.
- Make pumpkin pasta.
- Have them as a side dish, topped with salt, pepper, and garlic.
- Top them with cinnamon, sugar, and graham cracker crumbs for a sweet treat!
Is pumpkin skin edible?
While it is technically edible, we don’t recommend eating it as it can be tough!
How long do pumpkins last?
Good news: pumpkins can last 8-13 weeks! So if you’re wondering what to do with your pumpkin after you’ve used it as decor, this roasted pumpkin recipe is perfect for you!
The best types of pumpkin for eating
Pumpkins are a type of squash, so most types are wonderful for cooking and baking! In this case we used a mini white pumpkin variation (tiger pumpkin), but there are many options:
- Sugar Pumpkins (great for sweet treats)
- Lumina
- Baby Bear
- Baby Pam
- Cinderella
More pumpkin recipes you’ll love!
- Easy Healthy Pumpkin Bread Recipe
- Pumpkin Pie Overnight Oats
- Vegan Pumpkin Spice Coffee Creamer
- Pumpkin Curry Soup
Easy Roasted Pumpkin Recipe
Ingredients
- 2 small or medium pumpkins
- 1/4 cup oil
- pinch of sea salt (optional)
Instructions
- Preheat oven to 400 degrees F.
- Cut into the side of the pumpkin, perpendicular to the stem.
- Cut through one side of the pumpkin until you hit the stem, then repeat on the other side.
- Break the pumpkin in half.
- Cut the sides of the pumpkin into slices.
- Remove the center and seeds.
- Cut the pumpkin out of the skin.
- Place on a baking sheet, drizzle with oil, and roast in the oven for about 20 minutes.
- Remove from the oven, flip each slice over, and continue to roast for another 20-25 minutes.
- Serve and enjoy or blend for pumpkin puree!
Claire | The Simple, Sweet Life says:
I’ve never made my own pumpkin puree because it always sounded like such a chore, but you make it look so easy, I might have to finally give it a try. Thanks for sharing all of your great tips and advice on how to do it!
Amy says:
Believe it or not, I’ve never had roasted pumpkin. Not only is this such a fun, festive side, the way you chose to season the pumpkin is fabulous. Thanks for the recipe!
Kushigalu says:
What a delicious recipe to try this season. Thanks for sharing. Love pumpkin
Kate says:
I am so excited to come across this recipe because I bought the same pumpkins you are using and I thought they were decorative only! Now I know what to do with them after Halloween, thank you!
Jacqui Debono says:
We have so much pumpkin and squash coming out of the garden that the kids planted, this is a perfect way to use it!
Denise says:
Love this. So simple, easy and a delicious ending! Roasted pumpkin (or any vegetable roasted) is the best, in my opinion!
Angela says:
This sounds so delicious! I have never roasted pumpkin, but can’t wait to give it a try!
Shelley says:
I’m so excited about this recipe idea! I’ve never roasted pumpkin, although I roast veggies all the time – it’s one of my absolute favorite ways to prepare vegetables! All that wonderful caramelization that happens in the oven is just magic and makes veggies about 1000x more delicious than they already are! I can think of soooo many uses for roasted pumpkin, and really appreciated your suggestions to jump-start my inspiration! Great post!
Natalie says:
I love roasted pumpkins. I usually make puree but I also love to put roasted pumpkin in my salads or eat them strait form the oven. Will definitely make some this weekend.
Abbey Sharp says:
Roasted pumpkin can go so well with everything! I wanna add these slices to salad! Thanks for the step by step guide on roasting pumpkin
Sandhya Ramakrishnan says:
This is perfect for this time around when we have plenty of pumpkin around. I love the flavor of roasted pumpkin and I will be doing quite a bit of this in the next few weeks. Great way to puree these and store it for later.
Harriet says:
I love roasting pumpkin; it brings out it’s natural sweetness.
Danielle says:
I am yet to go all in with pumpkins, but this recipe may get me going a bit earlier – love the results and definitely an easy recipe to follow. Yum!