Roasted Pumpkin
Roasted pumpkin is naturally sweet with a creamy texture. It can be used as a side dish, in soups, purees, or risottos. The oven caramelizes the natural sugars, intensifying its flavor.
⏱️ Cooking Time: 35 minutes
🥘 Ingredients
- 1kg pumpkin or butternut squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried rosemary
- 2 cloves garlic (optional)
👨🍳 How to Make
- 1
Preheat oven to 200C (390F).
- 2
Cut pumpkin in half, remove seeds, and cut into slices or cubes.
- 3
No need to peel - the skin softens in the oven.
- 4
Season with olive oil, salt, pepper, and rosemary.
- 5
Spread on a lined baking sheet in a single layer.
- 6
Roast for 30-35 minutes, flipping halfway.
- 7
It is done when golden on the edges and tender when pierced with a fork.
🔄 Cooking Variations
| Method | Time | Description | |
|---|---|---|---|
| Pumpkin soup | 30 min | Cook in water or broth for 20 min and blend. Add cream. | |
| Boiled pumpkin | 20 min | Cut into cubes and boil in salted water for 15-20 min. Faster but without oven caramelization. |
💡 Tips
- ✦ Smaller cubes roast faster (25 min). Whole halves take 45+ min.
- ✦ Spread in a single layer to caramelize - crowding steams instead of roasting.
- ✦ Kabocha squash is ideal for roasting due to its sweetness and firm texture.
- ✦ Seeds can be washed, seasoned, and roasted as a snack (15 min at 180C).
🧠 Did You Know?
Pumpkin is native to the Americas and was cultivated by indigenous peoples over 7,500 years ago.
Almost everything in a pumpkin is edible: flesh, skin (cooked), seeds, and even the flowers.
🥗 Nutrition Info
A 100g serving of roasted pumpkin contains about 45 kcal, 10g of carbohydrates, and 1g of protein. Rich in beta-carotene, vitamin A, potassium, and fiber.