How to cook pumpkin - how to roast pumpkin
Pumpkin is so easy to cook at home. Pumpkin is a wonderful vegetable and apart from using it for Halloween, it's a great ingredient to use for meals and sweet dishes too. In this post I will go through how to cook pumpkin and how to perfectly roast pumpkin.
Equipment
- baking tray / sheet pan
- aluminium foil
- chopping board
- spoon
- knife
Ingredients
- 1 pumpkin medium to large size
Instructions
- Preheat the oven to 180ºC / 356ºF / Gas mark 4.
- Cut the pumpkin in half. Be careful as it can be a tricky job.
- Scoop out the seeds and strands in the middle of the pumpkin. (You can keep the seeds if you want to roast/toast them)
- Add a layer of aluminium foil to the baking sheet / baking tray. Place the pumpkin halves inside side down.
- Pop the pumpkin halves in the oven for 1 hour until soft. If you want to make pumpkin puree cook for a few minutes longer. Check regularly from 45 minutes.
- Allow to cool before scraping out the inside of the pumpkin. The skin may separate from the flesh but that is absolutely fine.
Video
Notes
•1 hour is usually perfect for a medium pumpkin. A large or extra-large might need a little more time.
•Store in a covered bowl or container in the fridge for 5 days.
•Perfect to use for cakes, muffins, traybakes, pies and of course savoury dishes too.
•Freezes well for up to 6 months.
Nutrition
Calories: 354kcalCarbohydrates: 88gProtein: 14gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 14mgPotassium: 4624mgFiber: 7gSugar: 38gVitamin A: 115777IUVitamin C: 122mgCalcium: 286mgIron: 11mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.