Oven Roasted Pumpkin
Oven Roasted Pumpkin
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
Fresh pumpkins from the garden are so easy to turn into homemade pumpkin puree. With just a little prep and time in the oven, you’ll have smooth, flavorful pumpkin ready for pies, breads, muffins, soups, and all your favorite fall recipes. It’s a simple way to make the most of the garden harvest and enjoy homegrown pumpkin long after it’s picked.
Ingredients
- 1 small to medium pumpkin
- Avocado oil or olive oil, optional
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Wash the pumpkin well. Since it came straight from the garden, give the outside a good rinse and scrub away any dirt. Dry it thoroughly.
- Cut the pumpkin in half. Carefully slice through the pumpkin from top to bottom. Scoop out the seeds and stringy center with a large spoon. Save those seeds for roasting if you'd like!
- Prepare for roasting. Place the pumpkin halves cut side down on the prepared baking sheet. You can lightly rub the cut edges with avocado or olive oil, but it isn't necessary.
- Roast for 45–60 minutes, depending on the size and thickness of your pumpkin. It's ready when the skin is easily pierced with a fork and the flesh is very soft.
- Let it cool until it's comfortable to handle. Scoop the soft pumpkin flesh away from the skin.
- Make pumpkin puree. Add the roasted pumpkin to a food processor or blender and blend until smooth. If the pumpkin is particularly dry, you can add a very small amount of water to help it blend.
- Use or store. Use your fresh pumpkin puree in breads, muffins, pancakes, soups, pies, or any recipe calling for pumpkin puree.
Notes
There is something so satisfying about taking a pumpkin straight from the garden and turning it into something you can actually cook and bake with. I love doing a few at a time when they're ready so I have fresh pumpkin puree on hand for all those cozy fall recipes. And don't throw those seeds away. Roast them too!