How to Roast Pumpkin
An easy-to-follow recipe for how to roast pumpkin and make homemade pumpkin purée! Perfect for pies, soups, pastas, and more!
Servings: 12
Ingredients
- 1 2-3 lb. sugar pumpkin
- 1 Tbsp coconut or olive oil
Instructions
- Preheat oven to 375°F and line a baking sheet with foil or parchment paper.
- Using a sharp knife, cut pumpkin in half lengthwise (you can use a sharp spoon - I like to use a grapefruit spoon - to scrape out all of the seeds and strings now or after you roast the pumpkin).
- Brush the pumpkin flesh with oil and place flesh down on the baking sheet. Pierce skin a few times with a fork to let steam escape.
- Bake for 45-50 minutes or until a fork easily pierces the skin. Then remove pan from the oven and let the pumpkin cool until it is cool enough to handle (10 minutes) then scoop out the seeds if you haven't already (you can roast the seeds if you like).
- When it is cool enough, turn into purée by peeling away the skin (or simply scooping pumpkin out) into a high-speed blender or food processor and blend until creamy and smooth, making sure to scrape down the sides until it is completely lump free (add a touch of water if you are having trouble getting it to a smooth consistency.
- Baked pumpkin and pumpkin purée will keep covered in the refrigerator up to 1 week, or in the freezer for 2-3 months