How to Roast a Whole Pumpkin

as i was preparing a big vat of pumpkin soup for some friends last week, they couldn't believe i was roasting my own pumpkin. i said, 'well, how else would i make pumpkin soup?!', to which they replied, 'um, open a can of pumpkin puree!'. oh, right! but you see, roasting your own pumpkin is so easy and full of flavor and the feelings of fall. plus, it will fill your home with the sweet aromas of autumn!

so, did you know you can roast a whole pumpkin right in your oven? i discovered this trick a few years ago and it's made roasting all kinds of winter squashes so fun and easy! here's how:

step 1: preheat oven to 425°F. wash the pumpkin/squash thoroughly and place in the oven on a pan (using a piece of parchment paper will make clean up easier!).

step 2: roast the pumpkin until it's easily pierced with a knife, about 45 minutes (the skin will begin to brown).

step 3: remove from oven and let cool long enough so you can easily handle it. remove the stem (it will just pop right off!) and begin to peel back the skin- it will easily slide right off.

step 4: cut the pumpkin in half and scoop out the seeds (don't throw them away! see below). use the pumpkin flesh to make soup, puree, pie - whatever!

don't toss 'em seeds!

keeping the seeds and toasting them makes for a great snack or salad topping! here's how:

step 1: rinse the seeds in a colander to remove all the stringy squashy stuff, then let dry.

step 2: toss with 1 tbs of olive oil and sprinkle with course sea salt.

step 3: spread in a single layer on a baking sheet.

step 4: toast in the oven at 400 degrees until golden brown, 10-15 minutes.


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