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how to roast a fresh pumpkin

(2 ratings)
Recipe by
Tammy T
Mesa, AZ

Someone asked how to do this so I thought I would post it. I have done this and it is really easy and cost effective and so much better tasting. You want to use the smaller pumpkins for taste as well as size. I have baked a big pumpkin as I use to grow them but the smaller ones are easier and it is said they are sweeter. Hope this helps anyone that wants to try it! Fresh pumpkin is delcious! I used several different pictures from google.

(2 ratings)
yield serving(s)
method Bake

Ingredients For how to roast a fresh pumpkin

  • 3-4 lb
  • water

How To Make how to roast a fresh pumpkin

  • 1
    Choose a firm, small pumpkin, not more than 3-4 pounds; smaller pumpkins tend to be a bit sweeter. Rinse the pumpkin under warm water, removing any dirt or debris
  • 2
    Cut the pumpkin in half, with a sharp knife. Scoop out the seeds with a metal spoon. **If you are in a hurry, cut the pumpkin into smaller pieces and it will cook faster. Adjust time.
  • 3
    Lay the pumpkin face side down, skin side up, in a large baking dish. Cover with ¼ inch water.
  • 4
    Bake at 350° for 45-60 minutes (depending on size) or until tender, using a fork to check, should be tender. Remove from oven and scoop out insides, discarding skin.
  • 5
    Cut up in chunks & Store in refrigerator in a glass mason jar until ready to use. Or puree right away and store. If using for pies or custards, when ready to use, just puree and use as you would a canned pumpkin. Keeps for 5 days in refrigerator.

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