How to Roast Pumpkin (and Make Purée)
Learn How to Roast a Pumpkin and make puree! Whether you need to roast pumpkin to make a sweet dessert or a savory recipe, this is the way to do it!
Calories: 368kcal
Ingredients
Sweet Purée:
- 1 (2-3 pound) sugar pumpkin (or pie pumpkin)
- 2 teaspoons cane sugar
- ¼ teaspoon ground cinnamon
- 1 tablespoon butter cut into small cubes
Savory pumpkin purée:
- 1 tablespoon butter cut into small cubes
- ⅛ teaspoon nutmeg
- ¼ teaspoon kosher salt
Instructions
- PREP: Preheat the oven to 425ºF. Line a baking sheet with foil and parchment paper to make clean up easier.
- CLEAN: Using a sharp knife, slice the pumpkin down the center vertically through the stem. Using a large spoon, scoop out the pumpkin seeds and ribs. You can wash and roast these separately if you’d like or discard.
- SPRINKLE: the sugar and cinnamon over the pumpkin halves on the flesh side, or if you’re making the savory puree, use the ingredients listed there. Then place pumpkin halves on the parchment-lined baking sheet. Drop the small cubes of butter in the belly of the pumpkin.
- ROAST: Once the oven is preheated, place the pumpkins in the oven and allow them to roast for 45-55 minutes or until fork tender. Pierce the flesh and if it goes through without any resistance you have the perfect texture. If at any point your pumpkin flesh starts browning, cover loosely with a foil.
- COOL: Once done, remove and allow the pumpkin to cool for several minutes.
- PUREE: Peel the pumpkin skin and place the flesh of the pumpkin in the bowl of a food processor or a high power blender. Puree the pulp to your desired consistency.
- OPTIONAL: For an extra smooth pumpkin puree, feel free to run it through a mesh strainer to take out any string bits of the pumpkin and to reduce the amount of liquid (especially if you are subbing homemade puree for canned in a recipe.)
- STORE AND USE: Store pumpkin puree in the refrigerator in an airtight container if you plan on using this within 1-2 days. Or freeze in these measured containers for later. Use in your favorite pumpkin bread, pumpkin muffins, chili, French toast, waffles, soups, chia puddings, and of course pies!
Notes
- Subbing for canned puree: Homemade roasted pumpkin will have a thinner consistency than a can of pureed pumpkin. To help get the right consistency for baked goods, I suggest straining the pumpkin puree through a mesh strainer to help reduce the liquid. Just allow the strainer to dip into a bowl for 10-15 minutes and it should be good to go!
Nutrition
Calories: 368kcal | Carbohydrates: 67g | Protein: 9g | Fat: 12g | Fiber: 5g | Sugar: 33g
