Description
This recipe for roasted sugar pumpkin yields a delicious and nutritious pumpkin puree for your favorite recipes.
Ingredients
Scale
- 1 (8-inch) sugar pumpkin
- 1 tablespoon olive oil (or avocado oil)
- pinch of salt and black pepper (optional)
Instructions
- Preheat oven to 350 degrees F. Line a rimmed baking sheet or small roasting pan with parchment paper.
- Cut pumpkin in half lengthwise (from stem to tip) using a steady sharp knife. Use a sturdy spoon to scrape and scoop the seeds and stringy bits from the center of the pumpkin (save for roasting or discard).
- Brush the pumpkin flesh and skin with approximately one tablespoon oil then sprinkle with salt and pepper, if using. Transfer to your prepared baking sheet, cut-side-down. Pierce the skin with a fork in 2-3 places on each half to allow for steam to escape.
- Transfer the sheet pan to the oven. Bake for approximately 45 minutes, or until the flesh is easily pierced with a fork.
- Remove the baking sheet from the oven and allow to cool for 5 minutes before scooping out the flesh or peeling away the skin. Use in your favorite recipes or puree in a high-speed blender or food processor for homemade pumpkin puree.
Notes
- This pumpkin is perfect for pies, soups, and other recipes requiring pumpkin puree.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 3g
- Sodium: 5mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg