How to Roast a Whole Pumpkin and Make Pumpkin Puree
Wondering how to roast a whole pumpkin? It's easy, once you choose the right pumpkin and follow a few simple tips. Here's how to do it and make homemade pumpkin puree.
Servings: 8
Calories: 23kcal
Ingredients
- 1 medium sugar pumpkin 2 to 3 pounds / 907 to 1(360 grams)
- 1 tablespoon (15 ml) olive or safflower oil
Instructions
- Preheat oven to 400°F with a rack in the center.
- If you like, split pumpkin in half. Or roast whole.
- If halving, remove seeds and stringy flesh with a large spoon.
- If halving, brush pumpkin on cut surfaces with oil and place on a rimmed baking sheet, cut-sides down. If roasting whole, use a paring knife to cut several small, deep slits around the pumpkin to allow steam to escape.
- Roast until completely tender and a knife inserted through the skin meets little to no resistance, 30 minutes to 1 hour. Remove from oven and allow to cool.
- When cool enough to handle: If whole, cut open and scoop out seeds and stringy bits. Scoop out tender flesh and discard skin.
- To puree, place pumpkin flesh into a food processor fitted with the blade and process until completely smooth. Pumpkin puree is ready to use or store.
Notes
Once completely cool, place puree into an airtight container. It will keep well in the fridge for a week, or freeze for up to a year.
How to make pumpkin puree without an oven
You can cook a whole sugar pumpkin for puree quickly and easily in the Instant Pot if you like. For a 2- to 3-pound pumpkin, place the entire thing into the pot and add one cup of water. Position the lid and set the vent to sealing. Cook on manual, high pressure for 15 minutes and then let the pressure release naturally. When cooled somewhat, carefully cut in half, scoop out the seeds and stringy bits. Flesh is ready to use. You can roast the seeds another time if you like.Nutrition
Serving: 1 | Calories: 23kcal | Carbohydrates: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Sugar: 1g