- 2
Ingredients
- 1 (2- to 3-pound) pumpkin
- Cooking oil (vegetable, canola, olive oil)
Preparation
Step 1
1. Heat the oven: Preheat the oven to 400°F.
2. Remove the stem: Turn the pumpkin on its side, and use a sharp knife to slice the top, including the stem, off the pumpkin.
3. Halve the pumpkin: Use a sharp knife to cut the pumpkin in half, from the top to the bottom.
4. Remove the seeds: Use a spoon to scoop out the seeds and stringy innards. You can save the seeds for later to roast them for a snack, or discard them.
5. Cut into wedges: Cut each pumpkin half into wedges, roughly 3 inches wide, then place them skin-side down on a parchment-lined baking sheet.
6. Brush with oil: Lightly brush the flesh of each of the pumpkin wedges with cooking oil.
7. Roast the pumpkin: Roast for about 35 to 40 minutes, until fork-tender.
8. Remove the skin: Remove the pumpkin from the oven, and cool for about 10 minutes — just until it's cool enough to handle. Separate the pumpkin flesh from the skin, and discard the skin.
9. Purée (optional): Transfer the pumpkin flesh to a food processor or blender and purée until smooth.
Recipe Notes
Store the roasted pumpkin (chunks or purée) in a covered container in the refrigerator for up to 5 days.