Easy Roasted Pumpkin Recipe
User Reviews
5
Easy Roasted Pumpkin Recipe
Description
This recipe uses a small sugar pumpkin, peeled, seeded, and cut into one-inch cubes to ensure a firm, deeply flavored flesh. After microwave-softening, the pumpkin is tossed with olive oil, kosher salt, garlic powder, and chili or smoked paprika, then roasted at 425°F until tender and slightly caramelized. The high heat develops flavor and intensifies the natural sweetness.
The roasting method yields cubes with a soft interior and lightly crisped edges. This preparation is flexible for use as a side vegetable or mashed into soups, breads, or pies. Leaving skin on or roasting halves is an alternative method for a softer outcome useful for purees.
Leftovers keep in the refrigerator for 3–4 days and reheat gently to preserve texture. Pumpkin can also be frozen for up to three months in airtight containers, providing convenient prepared pumpkin for other meals.
Ingredients
- 1 sugar pumpkin 2 pounds whole, 1.5 pounds cleaned
- 2 tablespoons olive oil or melted butter
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- 1 teaspoon garlic powder
- 1 teaspoon chili powder or smoked paprika
Instructions
- Preheat the oven to 425°F. Set an oven rack to the lowest position. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- Wash and dry the pumpkin. Microwave it for one minute on high to soften.
- Carefully, using a very sharp chef’s knife and back-and-forth sawing motions, cut the pumpkin in half. Slice a sliver from the stem side first if you don’t want to cut through the stem, which is difficult to do.
- Use a large metal spoon to remove the pulp and seeds. If some stubborn pulp remains, cut it with kitchen scissors. If desired, save the seeds to make roasted pumpkin seeds.
- Back to using the sharp knife and the sawing motions, cut each pumpkin half into four one-inch-thick moon-shaped slices, discarding the ends.
- Using a vegetable peeler, peel the skin off, then cut each pumpkin slice into 1-inch cubes.
- Place the pumpkin cubes in a large bowl. Add the olive oil, kosher salt, garlic powder, and chili powder. Use a large spoon or your hands to coat the pumpkin chunks evenly.
- Arrange the pumpkin cubes in a single layer on the prepared baking sheet. Bake them until tender, about 30 minutes, tossing them halfway through. Serve immediately.
Notes
- Choose a small sugar pumpkin with firm, deeply colored flesh for better flavor than large pumpkins.
- Adjust microwave softening time for larger pumpkins; about one minute per 1–2 pounds.
- Alternatively, roast pumpkin halves unpeeled cut-side down for about 30 minutes until tender if you prefer to mash rather than cube.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat gently at low microwave power to avoid softening too much.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 108kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 286mg | 12% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
