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Recipe: Roasted Sugar Pumpkin
Easy Roasted Sugar Pumpkin
If you have ever wondered what to do with these bright orange beauties after the Halloween season, this is a dead simple recipe to get you going.
Just make sure you are using sugar/pie pumpkins and not the very large ones you probably carved a ghoulish face into — those will be tough, stringy and not very flavorful.
Ingredients
- 1 2-3 pound sugar pumpkin
- 1-2 tablespoons olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon pepper
- butter (optional)
Directions
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper or foil.
- Cut the pumpkin in half through its stem. Scrape out the seeds. If you wish, you can save the seeds and roast them separately.
- Cut into smaller wedges if desired.
- Drizzle pumpkin with olive oil and season with salt and pepper.
- Place the pumpkin on the baking sheet, cut sides down. Roast for 35 to 45 minutes, until the flesh is very soft.
- Serve, cutting into smaller pieces if desired. The pumpkin skin is edible; give it a try before deciding whether you want to discard it.
- Alternatively, you can scoop out the flesh and purée, adding a little butter for extra richness.
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