Roast a Pumpkin
The ultimate comfort food, Roast a Pumpkin is the perfect blend of sweet and savory. Its rich flavors and warm spices make it a must-try dish this fall. Enjoy this easy weeknight dinner that will warm your heart and fill your home with delightful aromas.
Equipment
- Baking Sheet
- Blender
- Frying Pan
- Oven
- Food Processor
Ingredients
- 1 each Sugar Pumpkin 2 to 4 lbs
- 1 to 2 tablespoon Coconut Oil
- 1 pinch Sea Salt
- 1 tablespoon Brown Sugar
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
Instructions
- Preheat your oven to 350 degrees Fahrenheit, allowing it to reach the perfect temperature for roasting.
- Line a baking sheet with parchment paper and set it aside. This will prevent the pumpkin from sticking and make for easy cleanup later.
- Grab a sharp knife and carefully remove the top and bottom of the sugar pumpkin. Then cut it in half lengthwise; you want to expose the beautiful orange flesh inside.
- Using an ice cream scoop, gently scrape out all of the seeds and stringy bits from inside the pumpkin. This step is crucial for achieving a smooth texture.
- Brush the pumpkin flesh generously with coconut oil. This will help the pumpkin roast evenly and develop a lovely golden color.
- Sprinkle a pinch of sea salt, and then add brown sugar, ground cinnamon, and ground nutmeg to taste. Feel free to adjust these to suit your preference.
- Place the pumpkin halves flesh side down on the prepared baking sheet. This helps to caramelize the sugars while roasting.
- Pierce the skin all over with a fork to allow steam to escape. This is an essential step to prevent any bursting in the oven.
- Roast in the oven for 45 to 50 minutes, or until the pumpkin is tender and a fork easily pierces the skin. Keep an eye on it to avoid overcooking.
- Once done, remove the pan from the oven, and let the pumpkin cool for 15 to 20 minutes. Then scoop out the tender flesh and discard the skin.
- Serve it as is, drizzled with maple syrup and a dash of ground cinnamon, or top it with toasted coconut flakes for added crunch.
- If you're looking to make a creamy purée, simply place the pumpkin flesh into a high-speed blender or food processor and blend until smooth.
- Store any leftovers covered in the refrigerator for up to one week, or freeze for up to one month.
Notes
- Choosing the Right Pumpkin: Avoid using jack-o’-lantern pumpkins for roasting, as they tend to be watery and tough. Opt for sugar or pie pumpkins instead.
- Cooking Time Variability: Keep in mind that pumpkin sizes vary, so cooking times can differ. Always check for tenderness.
- Texture Preference: You can leave the skin on while cooking for added texture, or peel it for a smoother finish.
- Seed Usage: Don’t throw away the seeds! You can roast them for a crunchy snack.