Learn how to roast a sugar pumpkin to make delicious pumpkin puree for all sorts of recipes!
It’s super cool when you discover that you can roast a pumpkin at home and turn it into delicious homemade pumpkin puree!
Yes, it’s easy and convenient to buy a can at the store but the taste really doesn’t compare, nor does the color! (Although I buy cans when I can’t be bothered to find a pumpkin a roast it!)
It really is pretty straight forward- cut the pumpkin in half, roast in the oven, take it out, let it cool and then scoop out the delicious cooked pumpkin for all your pumpkin needs:
- Mini Vegan Pumpkin Pie Cheesecakes
- Pumpkin Spice Hot Chocolate
- Pumpkin Spice Latte
- Pumpkin Chili
- Pumpkin Soup
- Pumpkin Muffins
- Pumpkin Cookies
- Endless possibilities….
It’s easy to scoop into freezer bags to have on hand. In our house, we love to add a 15oz bag of frozen pumpkin to chili’s or certain soups. It adds some protein and makes the soup or chili extra creamy and rich.
HOW TO ROAST A PUMPKIN:
Start by preheating your oven to 400 degrees.
Snap the stem off the pumpkin, I do this by placing the pumpkin stem down on the counter and applying pressure until it snaps off.
Cut your pumpkin in half using a very sharp knife. (I’ve attempted this with cheap knives that we use to cut fruit- do not do this! Grab a big, sharp knife.)
Scoop out the flesh and innards using a spoon. If you don’t want to use them, toss in the compost. If you’d like to save them or roast them, see the notes below.
Place your pumpkin cut side down onto a parchment lined baking sheet. Bake for 45 minutes to one hour. The pumpkin is done when you can insert a knife and can’t feel any hard flesh.
I almost always end up going the full hour. It ensures no hard flesh and caramelized edges that are delicious!
Once the pumpkins have completely cooled, pick up one half at a time and scoop all of the cooked pumpkin out of the skin and into a blender. Blend well, using a tamper.
Now your pumpkin puree is ready to use or freeze!
If you’d like to use the seeds, place the innards and seeds in a bowl of water. This helps the seeds detach from the innards easily. Gently wash seeds and scoop out the stringy stuff. Discard the stringy bits, drain and rinse the seeds again.
Place the seeds gently on a paper towel, not touching, and let them dry completely.
To save the seeds:
Simply place in an envelope when they are completely dry. Store them in a cool, dry place until planting.
To roast the seeds:
Toss the seeds in oil and salt to your preference. Bake at 300 degrees for 45 minutes, stirring occasionally.
- Sugar Pumpkin
- Preheat your oven to 400 degrees.
- Snap the stem off your sugar pumpkin. I do this by placing the pumpkin stem down and pushing against it until it snaps off.
- Cut your sugar pumpkin in half using a sharp chef's knife.
- Scoop out the seeds and the stringy innards into a bowl of water if you'd like to save the seeds for planting or roasting, or into the compost.*
- Line a baking sheet with parchment paper and place the pumpkins cut side down.
- Bake the pumpkins for 45 minutes to 1 hour. Check them at 45 minutes by sticking a knife in the side. If it goes in easily and there is no hard flesh left, they are done.
* I almost always bake the pumpkin for a full hour. It causes the edges to caramelize and there is no chance of any hard flesh left.
* If you'd like to save the seeds for planting or roasting, place the seeds along with the innards in a bowl of water. This makes it super easy to detach the seeds from the innards. Take the innards out and discard. Gently wash the seeds, drain and rinse again. Place on paper towel so that they are not touching each and let them dry completely.
To save, simply put into an envelope until planting.
To roast, toss the seeds in oil and salt to your preference. Bake at 300 for 45 minutes, stirring occasionally.