How to Roast a Pumpkin - Apron Warrior

Ahhh smell that pumpkin spice in the air.

Pumpkin season is officially here. Whether you hate it or love it, there’s nothing you can do about it. It’s everywhere. I feel like wherever I go, there’s pumpkin spice something lining the shelves. While I love this time of year and I love pumpkin foods—wow—the marketing seems to be going a bit overkill this year. Maybe it’s every year, I don’t know. I just feel like it’s just so much more this year.

But let’s talk about how to roast a pumpkin and make some fresh pumpkin puree for all your savory and sweet pumpkin dishes! It’s easy to grab a can off the shelf, but why not use some of those pumpkins you bought that are sitting around your house? It takes a little time, but it’s super easy to do.

I used a small sugar pie pumpkin that was about 3 lbs. It was a cute little pumpkin in every way!

Preheat your oven to 400 degrees and line a baking pan with foil or a silicon mat. Now cut off your pumpkin’s top and slice in half.

Scoop out all the seeds and save them to make pumpkin seeds later. With a grapefruit spoon, remove a majority of the fibers.

Place the two halves onto the baking pan, facing downwards, and roast for about 35-45 minutes. You will be ale to easily poke into the pumpkin when it’s done.