Leftover pumpkin on your hands? Step away from the rubbish bun and instead delve into our tasty tips for using up this super squash, from moist pumpkin cake to comforting one-pots and curries. Whether you are celebrating Halloween, Thanksgiving or you just love cooking with this versatile veg, we’ve got plenty of pumpkin inspiration…


Roasted pumpkin seeds

The first thing you will do with your pumpkin, whether you’re carving or cooking, is scoop out the seeds. These little kernels are packed with vitamins and minerals and are a great source of fibre, so it would be a shame to throw them away.

To roast and eat, simply clean the seeds, boil for 10 mins to soften, then drain and dry on kitchen paper. Toss with a little oil, and, if you want to add a bit of flavour, sprinkle over some salt, pepper, paprika, or whatever takes your fancy. Spread the seeds out on a baking sheet and roast in a low oven for around 45 mins or until they are crisp and golden. We’ve got plenty more tips in our guide on how to roast pumpkin seeds.

Pumpkin seeds also add a satisfying crunch to bakes. Try our moreish chocolate pumpkin seed cookies for a sweet treat or make our rye & pumpkin seed crackers to serve with cheese and chutney.

Discover more delicious pumpkin seed recipes.

Pumpkin cake recipes

Sweet pumpkin lends itself perfectly to cakes and bakes when grated. Combine with cinnamon for lightly spiced cupcakes, enhance the sweetness with honey or give your favourite carrot cake recipe a makeover. If you find your grated pumpkin is a little too wet, simply give it a good squeeze before using and keep an eye on it during baking – the added moisture may mean it needs a little longer in the oven.

Our favourite pumpkin bakes:
Halloween pumpkin cake
Pumpkin caramel cake
Pumpkin passion cupcakes
Squidgy pumpkin & ginger loaf
Pumpkin & ginger teabread

Quick pumpkin recipes

It’s often assumed that cooking pumpkin will keep you in the kitchen for quite a while. This isn’t always the case, as our speedy squash favourites prove. Make a moreish midweek meal by adding diced pumpkin to pasta, roast and serve with sausages or simply season and eat as a side dish.

Our favourite speedy squash recipes take 30 minutes or less:
Bacon & pumpkin pasta
Sausage & pumpkin roast
Sicilian spicy pumpkin

Pumpkin soup recipes

Soft pumpkin flesh blends effortlessly into a thick, velvety soup. Add onions, cream and stock to keep the colour bright and bold, or give your bowl an Asian twist with Thai flavours such as lemongrass and ginger. For a soup worthy of your next dinner party, roast the squash first to enhance its flavour, then serve the completed soup topped with salty pancetta.

Our favourite pumpkin soups:
Thai pumpkin soup
Pumpkin soup
Roasted squash soup

Whole pumpkin recipes

Not a fan of jack-o’-lanterns? Cook up a flavourful biryani, then serve it inside the pumpkin itself. Alternatively, scoop out the seeds and strands, pour a garlic cream inside and roast the pumpkin whole for a delicious taste and texture. If you are throwing a vegan dinner party for Halloween, our impressive stuffed pumpkin recipe is sure to wow your guests. Fill it with a mouth-watering medley of rice, fennel, apple, pomegranate seeds and pecans.

Our favourite recipes for using your whole pumpkin:
Pumpkin biryani
Vegan stuffed pumpkin
Roast pumpkin with cream, thyme & parmesan

Pumpkin pie recipes

Pumpkin pie is something of a Marmite dish in the Good Food office. Love it or hate it, nothing tastes quite like it. Opt for a traditional version made with shortcrust pastry, nutmeg and cinnamon, or give it a twist with a lattice top, filo finish or decadent dollop of stem ginger cream. We also have an indulgent vegan version made with nut milk and maple syrup, so everyone can enjoy this classic dessert.

Our favourite pumpkin pie recipes:
Classic pumpkin pie
Best ever pumpkin pie with stem ginger cream
Vegan pumpkin pie
Pumpkin & pecan strudel
Butternut, maple & pecan lattice pie

Pumpkin one-pot recipes

The mild flavour of pumpkin means it soaks up aromatic flavours and spices easily, so it’s a perfect base for curries and tagines. This chunky squash also helps to bulk up a creamy risotto, and combines well with prawns in a fragrant fish dish.

Our favourite pumpkin one-pot recipes:
Pumpkin curry with chickpeas
Pumpkin, cranberry & red onion tagine
Pumpkin risotto recipe
Pumpkin, prawn & coconut stew

Get more perfect pumpkin ideas…

10 new ways with pumpkins
Our favourite pumpkin recipes
Vegetarian pumpkin recipes
Vegan pumpkin recipes
Healthy pumpkin & squash collection
How to roast pumpkin seeds
How to carve a pumpkin video

What are your top tips for cooking the winter squash? Leave a comment below…

7 Things to Do with Your Old Pumpkin

The costumes are all put away and the best of the candy has been eaten. Halloween is over. So, what are you going to do with your pumpkins? Nobody wants to be the one house on the block that lets their jack-o-lanterns rot on the stoop until Thanksgiving, but you don’t have to toss them in the garbage right away, either! Here are seven fun things to do with your old pumpkins.

Carved Pumpkins

Carved pumpkins will rot quickly, so it’s best to get them off your stoop and put them to work as soon as possible.

Compost It

Pumpkins are full of nutrients, which makes them a great fertilizer. Just make sure you remove the seeds before you add them to your compost pile (unless you want baby pumpkins cropping up in your garden next year).

Bury It

No compost pile? No problem. Simply bury your jack-o-lantern in your winter garden. It will decay quickly and enrich the soil.

Share It

You may be done with your jack-o-lantern, but the leftovers are a delicious snack for animals like deer, squirrels and birds. Place your pumpkin in a spot where you don’t mind a little wildlife activity and let the feast begin.

Uncarved Pumpkins

If you didn’t use a knife on your pumpkin this Halloween, there’s a ton you can do with it now. However, only cook and eat your leftover pumpkin if you used non-toxic paint and materials to decorate it.

Make Pumpkin Puree

This is an easy and popular pumpkin dish. Simply cut your pumpkin in half or in quarters, scoop out the seeds and guts, and place your pumpkin face down in a baking dish that’s filled with 1 cup of water. Bake for 90 minutes or until the pumpkin flesh is tender, then scoop it out and puree it in a food processor. You can use this to make pumpkin pie, cake, muffins or bread!

Eat The Seeds

If you’re looking for a healthy snack to munch on for the rest of fall, look no further than your pumpkin! All you need to do is wash, drain and toast the seeds, then add the seasoning of your choice. For specific instructions, try this recipe from FitSugar.

Turn It Into A Planter

Post-Halloween pumpkins make for a unique addition to your winter garden. To convert it, cut a large hole at the top and hollow out the center. Then drill a small hole at the bottom for drainage and fill the pumpkin half-full with potting soil. Add some seasonal plants like pansies or thyme, water thoroughly and enjoy your seasonal planter!

Prepare For Thanksgiving

One fall holiday is over, but there’s another one right around the corner. Upcycle your Halloween pumpkin by turning it into a Thanksgiving centerpiece! As long as your pumpkin wasn’t damaged or munched on by animals during its stint on your doorstep, it should last for a few months before it starts to rot. If you want to give it a nice shine and preserve it better, rub some Vaseline into a rag and buff the surface.

Carving Halloween pumpkins is a storied tradition in my household. There’s nothing better than getting the whole family together (and sometimes the whole neighborhood when we throw a carving party!) sharing pumpkin carving ideas. We take turns scooping out the goopy insides and carving our favorite spooky Jack-o’-Lanterns.

The only problem? I hate waste, and throwing away all those pumpkin guts is totally wasteful. So what can we do to recycle all that pumpkin flesh? Are there any pumpkin hacks that use leftover fresh pumpkin? Here’s how to use your raw pumpkin guts in 11 different delicious and nifty ways.

What to do with Pumpkin Guts After You Carve Them

Inspired Taste

There are a gajillion fall-themed recipes using pumpkin puree, so why not make your own? All you need to do is separate the seeds from the guts after removing them from the pumpkin with a carving tool and blend them in the food processor until they’re smooth. You can even do this without using a carved pumpkin and instead buy a small pumpkin to use.

Substitute the same amount of pumpkin guts as purée in your favorite pumpkin recipe, like pumpkin pie, pumpkin bread, or pumpkin spice moonshine. You’ll never use the canned stuff again.

2. Homemade Stock or Broth

Busted Button

Store the guts in the freezer, seeds and all, after your pumpkin-carving fun. When you have enough vegetable scraps saved up, make a delicious from-scratch vegetable broth to use at your Halloween party as a base for a soup.

If veggie stock isn’t your thing, frozen pumpkin works really well when infused into store-bought chicken broth. This is one of those great ideas you’ll thank yourself for when you’re out of stock and a recipe calls for it.

3. Pumpkin Juice

In Literature

Turn your Halloween pumpkin into delicious pumpkin juice! Replicate this famous Harry Potter Diagon Alley drink with this recipe. Or, add it to your favorite smoothies, sauces, or soups to add some extra pumpkin flavor. We highly recommend making one of these drinks while wearing your Halloween costume and figuring out which pumpkin carving pattern you want to use.

All you need to do to make it is pour boiling water over the stringy bits and seeds, let it soak for 30 minutes, then strain out the solid parts. If you want to sweeten it lightly, a sprinkling of brown sugar with the boiling water will do just that. Pair with apple juice or apple cider for a spiced, seasonal sip. Perfect pumpkin juice at your service.

4. Roasted Pumpkin Seeds

Taste of Home

This recipe is pretty well known, but that doesn’t make it any less delicious! Contrary to popular belief, pepitas are not hulled pumpkin seeds (they’re a hull-less pumpkin seed harvested from Styrian or oilseed pumpkins). So don’t bother trying to pry the pumpkin seeds open before roasting. We recommend baking these up while you poke polka dots out of your easy pumpkin carving template.

Simply spread on a baking sheet in a single layer, sprinkle with olive oil, and roast away. These are great for a homemade trail mix or even snacking on while giving away treats to trick-or-treaters.

5. Pumpkin Risotto


Have you ever made risotto with squash? Summer squash or winter squash, the result is the creamiest risotto you can imagine (and it’s easier to make and more forgiving than normal risotto, too).

This recipe uses 1 cup of the pumpkin guts to transform what was once waste into magnificence. Can you say, “Boo!”?

6. Pumpkin Butter

A Beautiful Mess

Whip it up and spread it on toast and I’m a happy camper. This recipe couldn’t be easier, just plop those large pumpkin guts into the slow cooker and before you know it, they’ll be a deliciously spreadable condiment. This makes an excellent gift, too, if you’re thinking of how to make some diy Halloween presents.

7. Hard Squash Hummus

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In hummus heaven after sharing @babaedinburgh’s secret recipe over on the website today 😍

A post shared by i-on Magazine (@ion_magazine) on Jan 16, 2018 at 9:47am PST

Hummus isn’t all about chickpeas anymore. People are making all kinds of flavored hummus, from beets to winter squash.

Combine those pumpkin guts with other hard winter squash (like butternut or the lesser-known delicata used in this recipe) to make a brightly colored treat.

8. Pumpkin Float

One Good Thing

It might be cold outside, but that doesn’t mean that I’ll pass up ice cream! Blend your ice cream together with those pumpkin guts and top it off with cream soda.

This recipe will convince you that ice cream doesn’t have a season!

9. Pumpkin Sherbet

Gina’s Recipes

OK, now I’m stuck on an ice cream theme. What’s the difference between sherbet and ice cream? Well, not much; it’s usually made with fruit and has less dairy than ice cream.

The fruit in this recipe is pumpkin puree, but we now know that you can use pumpkin guts instead!

10. Pumpkin Donuts

Citron Limette

If we’re going to have ice cream, we definitely need donuts! These mini baked treats are both adorable and filled with pumpkin spice.

They’re so easy to make, this recipe will be done in time to share with your cohorts in the pumpkin carving party!

11. Pumpkin Spice Latte

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Great pic! Thanks for sharing the Fall feelings. #Repost @luminescentpsyche (@get_repost) ・・・ Picture 1 or 2? 🌼🌹 Lovely morning latte art from @parker.schrec @clattercafe! #pumpkinspicelatte #psl #coffeeshop #latteart

A post shared by Clatter Cafe (@clattercafe) on Oct 10, 2019 at 10:07am PDT

Save yourself a trip to Starbucks (and save your dollars for something else, too). Now, you can make the PSL at home! This recipe only calls for 2 tablespoons of pumpkin puree, which is hardly an amount worth opening the can. Save those pureed pumpkin guts in the freezer for anytime you want this tasty treat, or steep them in milk to infuse the latte even further.

If you’re looking for a more adult-themed way to use up those pumpkin guts, check out our favorite pumpkin moonshine cocktails and this pumpkin spiced latte beer.

Watch: Mini Pumpkin Bundt Cakes Were Made to Be a Tasty Centerpiece

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How to Cook Pumpkin – ever wondered how to cook a fresh pumpkin and make your own homemade pumpkin puree? It’s easy!

Perfect for Pumpkin Pie Crunch Cake, or Pumpkin Cheesecake, or for delicious Pumpkin Soup, homemade oven baked pumpkin is a simple and mild tasting staple to add to your pantry.

What Is Pumpkin Puree?

Homemade Pumpkin Puree is quite simply, cooked and mashed or blended pumpkin. Most pumpkin desserts start with a can of pumpkin puree which is none other than cooked mashed pumpkin (not to be confused with pumpkin pie mix which is sweetened and spiced). The first thing you’ll notice is how beautiful the color is, more of a bright yellow than a deep rusty orange color (like a canned puree) and the flavor is wonderful.

What Type Of Pumpkin Should I Use?

When choosing your pumpkin, look for a small brightly colored pumpkin that is deep orange with little green or blemishes. Be sure to choose a variety intended for cooking such as sugar pumpkins for the best flavor and texture. NOTE: A 5-pound pumpkin should give you about 2 cups of puree.

Is a Pumpkin a fruit or vegetable? What’s your guess? While we often think of pumpkin as a veggie, it is actually a fruit!

How to Cook Pumpkin

Pumpkin can be either baked or boiled but baking does produce the most flavor and the best puree for all of your recipes, sweet or savory!

When baking pumpkin, I add a little bit of olive oil and then season depending on the recipe I plan to use it in. If you are making a dessert like Chocolate Chip Pumpkin Cookies, season it with a pinch of salt and some cinnamon. If you’re using it in a savory recipe like Pumpkin Soup or chili, you can use salt and pepper.

How to Make Pumpkin Puree

Pumpkin puree is really just mashed pumpkin. When roasted it has a lovely flavor, and you won’t have much water to squeeze out either, so I highly recommend baked pumpkin for both ease and taste.

  1. Wash and cut pumpkin in half.
  2. Remove all pith and seeds and cut into cubes.
  3. Bake until tender when pierced (see recipe below).

For those who prefer to boil pumpkins, there are instructions included below. When boiled, homemade pumpkin puree naturally has more water than it’s canned counterpart so I strongly suggest allowing it to drain in a colander lined with cheesecloth for a bit to remove some of the liquid before using.

How To Store It

It’s simple to store. Cooked pumpkin will last in the fridge for up to a week.

Can you freeze it? Absolutely, scoop the cooled puree into freezer bags, leaving two inches for expansion. It should keep in a deep freezer for up to one year.

Pumpkin puree is so versatile, with amazing flavor and nutritional benefits. You’ll want to keep on hand as a pantry staple for sure!

What To Do With Pumpkin Puree

We love baking it into pumpkin pie (or try a praline version for an extra crunch). Stir it into soups and stews for a delicious and healthy thickener or base! Or enjoy it in a fluffy pumpkin dip. Yum!

When autumn is in the air and the leaves are falling off the trees, I can hardly resist a homemade pumpkin spice latte or slice of pumpkin bread. There are just so many wonderful things to do with pumpkin puree!

4 from 4 votes Review Recipe

Homemade Pumpkin Puree

Prep Time 10 minutes Cook Time 35 minutes Total Time 30 minutes Servings 1 cup per pound Author Holly Nilsson Course Pantry Cuisine American It’s easy to make your own homemade pumpkin puree!

  • 1 sugar pumpkin
  • 1 tablespoon olive oil if baking

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To Bake
  1. Preheat oven to 350°F.

  2. Wash pumpkin and cut in half. Remove seeds and pith.

  3. Peel, cut into chunks, and toss with olive oil. Sprinkle with salt. (*see note)

  4. Place on a baking tray, and bake 35-40 minutes or until tender when pierced.

  5. Allow to cool. Pumpkin can be served cubed or pureed.

To Boil
  1. Wash pumpkin and cut in half. Remove seeds and pith.
  2. Peel and cut into chunks. Place in a large pot and fill with water.
  3. Boil until pumpkin is soft (about 20 minutes). Drain very well.

Recipe Notes

If using in savory recipes, I add pepper to the pumpkin before baking. If using in sweet recipes, I add a pinch of cinnamon. Homemade pumpkin puree can be watery (especially if boiled). It should be strained using cheesecloth or coffee filters in a colander before use. If using smaller pumpkins they can be cut in half and baked or cubed per directions. Larger pumpkins should be cubed. Nutrition Information Calories: 477.36, Fat: 15.36g, Saturated Fat: 2.64g, Sodium: 13.88mg, Potassium: 4624mg, Carbohydrates: 88.4g, Fiber: 6.8g, Sugar: 37.54g, Protein: 13.6g, Vitamin A: 115776.8%, Vitamin C: 122.4%, Calcium: 285.6%, Iron: 10.88%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword baked pumpkin, diy, homemade, pumpkin puree © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Cook a fresh pumpkin for pies, muffins and cakes – it’s easy!

October is always SO busy for us. We become slaves to the garden and the freezer and canner – have to get all that fresh produce taken care of, before it goes bad! It makes for a lot of very tasty eating over the winter months, but there are days when I ask myself just who had the bright idea of planting an extra half dozen tomato plants in the spring, anyway?

On the other hand, it is awfully nice to look around on a January morning, and find that we have all I need to make a great dinner – right down to the dessert. Which is where this pumpkin comes in. I will have enough pumpkin put up for a couple dozen pies, or loaves of bread, or batches of whoopie pies, or even brownies.

But first, we have to get it cooked, which is something I have known how to do since I was a kid, watching my Mom and grandmother cook fresh pumpkins. But not everyone has that kind of cooking in their background – in the past week alone I’ve heard from 3 readers, asking me how the heck you cook a fresh pumpkin.

So, today that is what we are going to do. I have to get all of these pumpkins cooked up anyway, so I may as well let you join the fun, and turn it into a blog post.

You have to begin by choosing the proper sort of pumpkin, if you can. Now, you actually can cook with any kind of pumpkin, but starting out with a pie pumpkin, or sugar pumpkin is going to help you end up with more pumpkin from less work. Pie pumpkins are smaller, often a little squatier in shape, and if you are fortunate, labeled as a baking, pie, or sugar pumpkin. They have drier flesh, and thicker walls than a pumpkin you would use for decorating, or to make a jack o’lantern.

You also want to make sure the pumpkin you are going to cook is completely orange all over – that is how you will know it’s ripe, which will give you the best flavor. Pumpkins will actually keep a few months if you have a dry, cool place to put them, where there is no danger of them freezing, and generally speaking, they will have better flavor as they age. We only have a spot to keep them until the weather gets really cold though, so I got started on them already – otherwise I suddenly have a bunch of pumpkins that have to be cooked right now.

Begin by washing the pumpkin all over, and drying it off, so that it will not be slippery as you try to get it ready. Line a large, heavy baking sheet with parchment paper, and set the oven to about 400º. Knock the stem off the pumpkin by tapping it against the counter, or hit with something heavy, like a rolling pin. Throw the stem away.

Use a big chef’s knife, and cut the pumpkin in half from top to bottom, taking care not to get more than about 1/3 of the knife into the flesh, or it can kind of stuck in there. If that happens, just tap on the back of the knife firmly with the rolling pin, or even a hammer, to work it on through. Once it is in two halves, use a large spoon to scoop out all of the seeds . lay the halves, cut side down on the parchment paper lined baking sheet.
Bake the pumpkin for 45 minutes to an hour, until a sharp knife easily pierces the side. Bigger pumpkins may take longer, smaller ones less. Take the pan out of the oven, and carefully turn the halves over, to allow them to cool more quickly. You want them cool enough to handle comfortably, but the next part is easier if the pumpkin is still warmish.

Scoop out all the cooked pumpkin, making sure not to get any of the skin, which is not good to eat at all. There are a couple different ways to do this next part, which gets all of the pumpkin uniformly squished. I used my food mill this time, but you can also use a food processor, or even an immersion blender to do the job. You want to end up with a very smooth puree.You will notice though, that what you have at this point, doesn’t really look very much like what you might be used to if you have bought canned pumpkin before. That’s because we still have a lot of liquid to get drained out of there. Put a large mesh strainer over a bowl that has a small enough circumference to keep the bottom of the strainer up off the bottom of the bowl – that is so the liquid has a place to collect.

Put the pureed pumpkin in the strainer. You can just let gravity do the work for you, though it takes awhile, and I am not patient enough for that. I lay a piece of plastic wrap over the pumpkin, place a small plate on top, and then weigh it down with some cans – that speeds things up quite a bit. It is still going to take at least an hour. In fact, after an hour, I take off the weights, and stir it around some, then put the plastic wrap, plate and cans back on top and leave it until it stops dripping completely. You really can’t get too much liquid out of there – I got about 2 cups from that one little pumpkin!Don’t throw that liquid away either – if you have chickens, they will love it, as will your dog probably. I use it in smoothies a lot, or save it to use in a soup – it is really good in any kind of veggie or bean soup.I freeze the pumpkin, and once it’s thawed, you can use it just the way you would any canned pumpkin. I do usually put it back in a mesh strainer for a few minutes, because there is always a little more liquid, and if you leave it in, your pie or whatever might end up on the watery side. I package it up in about 1 pound packages, in freezer bags, freezer containers, or saved yogurt containers – it will keep in the freezer for about a year. See – easy, right?

How to Cook a Fresh Pumpkin Author: Donalyn Ketchum Recipe type: Canning & Freezing Serves: varies Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Ingredients

  • Fresh pie or sugar pumpkins


  1. Line a heavy baking sheet with parchment paper and set the oven at 400º. You can do as many pumpkins at a time as your oven will hold, and you have baking sheets for, but the photos just show a single pumpkin]
  2. Knock off the stem, and cut the pumpkins in half, from top to bottom. Use a large sharp chef’s knife for this – it will be much easier.
  3. Scoop out all of the seeds, and pull out whatever stringy membranes you can – no need to be super careful about it, but you do want all of the seeds. Put the seeds in a bowl of cold water right away, if you are going to save them, because it will make it a lot easier to get them clean.
  4. lay the pumpkin halves, cut side down on the baking sheet. Parchment paper is by far the best way to keep them from sticking, but if you don’t have any, oil the baking sheets.
  5. Roast the pumpkins for 45 minutes to an hour, until a sharp knife meets no resistance at all when poked into the side.
  6. Allow the pumpkins to cool for awhile, until you can comfortably handle them.
  7. Scoop out all of the flesh, into a bowl big enough to hold it all.
  8. Puree the pumpkin with a food processor, a food mill or immersion blender – you want it very smooth and uniform.
  9. Place a mesh strainer over a bowl, and put all of the puree in there to drain. You can weigh it down by placing plastic wrap over the puree, with a plate onto of that, and then some kind of heavy things on top of the plate – cans of beans or some such work.
  10. Allow to drain for 1 to 2 hours, until no liquid is still dripping out.
  11. The pumpkin can be used right away or you can store the it in the refrigerator for 2 or 3 days, or freeze it to use later on in the year.


As the weather gets chillier, it’s time to break out the recipes that use our favorite fall flavors like apple cinnamon, maple pecan and, of course, all things pumpkin! While pumpkin spice is ubiquitous during this time of year, there are actually a myriad of ways to use this gourd that are both sweet and savory.

If you want the true health benefits of this gorgeous gourd, it’s time to learn how to cook with real pumpkin — not just the stuff that comes in a can. Not only is it incredibly flavorful, pumpkin packs an impressive nutritional punch, too.

How Libby’s canned pumpkin is made

Nov. 1, 201701:51

Pumpkins are in season from September through November, which is why fall holidays highlight pumpkin recipes. You’ll likely find the best selection of pumpkins at your local farmers market, but your favorite grocery store should also have a decent assortment. First, it’s important to understand the difference between cooking pumpkins and jack-o’-lantern carving pumpkins.

To carve or to cook?

The pumpkin that you pick to decorate a porch and carve scary faces into is bigger than varieties used for cooking and contains more fiber than the type you’d want to use in pumpkin stew or a pie. Carving varieties include Aladdin, Howden, Rock Star, Wolf and Magic Lantern. For cooking, select a pumpkin that weighs three to six pounds, which is large enough to make a few pies. Look for these cooking varieties at the market: Cinderella, Long Island Cheese, New England Pie and Sweetie Pie. Some varieties, like Winter Luxury, are appropriate for both eating and carving.

Pumpkin carvings have becoming increasingly elaborate over the years.Woman’s Day/ Antonis Achilleos

When selecting the perfect pumpkin, choose one with no soft spots. It should also be uniform in color, with no signs of mold or unusual discoloration. Also, pick a pumpkin that has its “handle,” or stem, intact. Skip any with a brown stem and opt for those that have dark green ones, which indicate that they were recently picked. Unlike many types of produce that will go bad within a few days, a pumpkin will last for a few weeks until you’re ready to cook with it. Just make sure to store it at room temperature. If you happen to have lots of room in your fridge, it will keep in there for up to three months.

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How to prep pumpkin perfectly

Thoroughly wash the outside of the pumpkin with warm water to remove any surface dirt. Then, place the pumpkin on a sturdy work surface, such as a large cutting board. Use a serrated knife to cut into the pumpkin (yes, this will take some muscle!) and cut around the handle, creating a hole in the top of the pumpkin.

Next, scoop out the guts and seeds with clean hands. Use a large metal spoon to get any extra bits. Separate the seeds and save them for roasting later. Remove any stringy bits and discard them. Now, the pumpkin is ready to be used for pies and baked goods, or just roasting the gourd’s flesh.

For pumpkin puree, cut the pumpkin shell in half and then roast it (about 30 minutes at 350 degrees) or microwave it (put the pieces in a microwave-safe bowl covered with plastic wrap and cook on high for 15 minutes) until fork tender. Scoop the cooked flesh from the skin and transfer it to a food processor or blender to make a puree. You can use it in muffins, to fill ravioli or to stir into soups.

For cubed pumpkin, start by removing the thick outer skin, then cut up the flesh into 1-inch cubes, toss with olive oil, salt and pepper, and roast at 350 degrees, until tender, which will take about 20 minutes. Try this tasty recipe for Winter Salad with Roasted Pumpkin and Oyster Mushrooms.

Pump up the nutritional power of pumpkin

Pumpkin is off-the-charts rich in sight-saving vitamin A, with over 14,000 IU per cup. It’s also low in calories, with only 100 per cup of puree. The same serving also boasts 6 grams of filling fiber.

The seeds of the pumpkin, also known as pepitas, are rich in magnesium, a mineral that’s vital for bone building and proper nerve and muscle function. A ¼-cup serving of shelled pumpkin seeds contains 200 calories and provides 187 milligrams of magnesium and almost 3 grams of fiber. Vegans take note: That ¼-cup serving also packs in 4.8 milligrams of iron, which is comparable to 6 cups of raw spinach. To maximize the amount of iron your body absorbs from the pumpkin seeds, pair them with vitamin C-rich foods, like oranges, strawberries, bell peppers and cauliflower. Enjoy pumpkin seeds as a snack, over yogurt or tossed into salads.


Healthier Pumpkin-Pecan Bars

Elizabeth Chambers Hammer

So get out and enjoy that upcoming trip to the pumpkin patch, just remember to bring home at least two — one to carve and one to cook!

Frances Largeman-Roth, RDN, is a nutrition expert, writer, mom of three and bestselling author. Her books include “Feed the Belly,” “The CarbLovers Diet” and “Eating in Color.” Follow her @FrancesLRothRD and check out her website.

An easy recipe for savory baked pumpkin, seasoned with olive oil, garlic and chili powder. This is one of my favorite ways to make this tasty winter squash!

When you think about pumpkin, do you only think about pumpkin pie? If so, you’re missing out! Pumpkin makes a wonderful savory side dish.

I actually think I like savory pumpkin dishes, including this one, better than I like sweet dishes. I love chocolate and cheesecake desserts much more than pumpkin desserts. But savory pumpkin dishes are amazing.

The ingredients you’ll need

I make this savory baked pumpkin recipe year-round, not just in October and November. It’s such a delicious side dish, and it’s also very easy to make.

You’ll only need FIVE simple ingredients to make this recipe! The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

Sugar pumpkin: Small pumpkins are more flavorful.

Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.

Seasonings: Kosher salt, chili powder, and garlic powder.

How to make baked pumpkin

In this recipe, the pumpkin is seasoned with olive oil, garlic and chili powder, then roasted in a hot oven until tender. This flavor combination is phenomenal!

If you like starchy sides such as roasted potatoes and onions but prefer something lower in carbs, then this is the perfect side dish for you.

Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. Slightly soften the pumpkin in the microwave, then carefully cut it in half and remove the pulp and seeds.

2. Cut each pumpkin half into four 1-inch-thick moon-shaped slices.

3. Use a vegetable peeler to peel the skin off.

4. Cut the pumpkin slices into cubes.

5. Place the cubes on a rimmed baking sheet and coat them with olive oil and spices.

6. Bake them for 30 minutes at 425°F, tossing them halfway through baking.

Use a small pumpkin

It’s best to use a small sugar pumpkin when making this recipe. The bigger the pumpkin, the less flavor it has.

You want a small pumpkin with firm, deep orange flesh. It’s best to use the big pumpkins for Jack-o-lanterns, not for cooking.

What main dishes go with baked pumpkin?

Anything goes with this side dish. It’s as versatile as potatoes. Since I roast the pumpkin in a 425°F oven, I like to serve it with a main dish that I can cook in the same oven. So I often serve it with one of the following:

  • Baked salmon
  • Parmesan crusted chicken
  • Crispy baked chicken legs

What to do with leftovers?

Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave on 50% power.

More savory pumpkin recipes

Other savory pumpkin dishes that I love and make often include:

  • Mashed pumpkin
  • Pumpkin chili
  • And stuffed pumpkin

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Baked Pumpkin

Savory baked pumpkin, seasoned with olive oil, garlic, and chili powder, makes a wonderful side dish. Prep Time10 mins Cook Time40 mins Total Time50 mins Course: Side Dish Cuisine: American Keyword: pumpkin Servings: 4 servings Calories: 93kcal Author: Vered DeLeeuw


  • 1 sugar pumpkin, 2 lb.
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder


  • Preheat oven to 425 degrees F. Set oven rack to the lowest position. Line a large rimmed baking sheet with parchment paper.
  • Wash the pumpkin and cut the stem off. Place in the microwave and microwave 1 minute on high, to soften.
  • Carefully, using a very sharp chef’s knife and back-and-forth sawing motions, cut the pumpkin in half. Use a large metal spoon to remove the pulp and the seeds. If stubborn pulp remains, cut it with kitchen scissors.
  • Back to using the sharp knife and the sawing motions, cut each half of the pumpkin into four 1-inch-thick moon-shaped slices, discarding the ends.
  • Using a vegetable peeler, peel the skin.
  • Cut each pumpkin slice into 1-inch cubes.
  • Arrange the pumpkin cubes in a single layer on the prepared baking sheet. Drizzle with the oil, sprinkle with the seasonings, and use your hands to evenly coat the pumpkin.
  • Bake the pumpkin cubes until tender, 30-40 minutes, tossing them halfway through. Serve the savory baked pumpkin immediately.

NUTRITION INFO Nutrition info is approximate and may contain errors. It is calculated using the SparkPeople.com recipe calculator or the WP Recipe Maker Plugin calculator. Carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using. Nutrition Facts Baked Pumpkin Amount Per Serving Calories 93 Calories from Fat 36 % Daily Value* Fat 4g6% Sodium 289mg13% Carbohydrates 15g5% Fiber 1g4% Protein 2g4% * Percent Daily Values are based on a 2000 calorie diet. NEVER MISS A RECIPE! I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!

More Recipes to Try:

Creamy Mashed Pumpkin Roasted Whole Pumpkin

(Roasted) Baked Pumpkin with Garlic and Sage


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Last Updated on October 6, 2018 by Slow The Cook Down

Baked Pumpkin is a quick and easy side dish to accompany your Thanksgiving meal or a Sunday roast dinner. Pumpkin slices are roasted with garlic and sage butter for a vegetarian side that is full of flavor. This dish is sure to become a fall favorite!

Jump to Recipe

Fall has definitely arrived in Toronto, the temp has dropped a few degrees and jumpers are starting to come out. I must say, it is a slight relief from the months of hot and humid weather we had – not that I’m wishing for winter!!

Since moving to Toronto from the UK, there’s been so many new foodie adventures, and a trend I’m whole heartedly throwing myself into is pumpkin! It’s not that we don’t have pumpkins in the UK, but we are no way as saturated by the orange vegetable in the same way as North America! Pumpkins everywhere I tell thee!

A couple of weeks ago I posted my first ever pumpkin recipe, Blue Cheese Pizza with Pumpkin. I used canned puree rather than a fresh pumpkin, more for speed and ease if anything, so for my next foray I wanted to use a whole vegetable. It was way quicker and much tastier than I thought!!

(Roasted) Baked pumpkin for a versatile side dish

Pumpkin by itself can be quite tasteless and bland, but that also means that you can load it up with a tonne of flavor!

As my regular readers know, I’m a huge fan of a Sunday roast, so I wanted to make side dish that will sit nicely with gravy, meat and all the trimmings. Canadian Thanksgiving is this weekend so will be perfect for that, with the American holiday not too far behind!

Baked in garlic and sage butter, this pumpkin side dish packs a punch, without it overwhelming your main meal.

Is baked pumpkin healthy?

Pumpkin is a vegetable and there for, it is good for you! It’s loaded with fibre, potassium, Vitamin C and Vitamin E, so get muchin’ on those pumpkins!!

I’m not for one second going to suggest that my butter loaded roasted side dish is super healthy for you, but hey, vegetables taste better when they are smothered in butter!!

How to make roast pumpkin

Baked pumpkin with garlic and sage is a side dish with maximum taste and minimal effort. Cut the pumpkin in half and scoop out the seeds, then use a good vegetable peeler to remove the skin. Cut into slices, and then baste it in the garlic and sage butter. Pop in the oven for 30-40 minutes and you’re done!

If you are after some more pumpkin side dishes, check out these beauties from The Healthy Fish, and if you are looking for more thanksgiving side dishes, take a gander at my popular Roast Potatoes with Garlic, Herbs and Parmesan

Baked Pumpkin is a quick and easy side dish to accompany your Thanksgiving meal or a Sunday roast dinner. Pumpkin slices are roasted with garlic and sage butter for a vegetarian side that is full of flavor. This dish is sure to become a fall favorite! 5 from 2 votes Pin Course: Side Dish Cuisine: American Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6 servings Calories: 332kcal Author: Slow The Cook Down

  • 1 small pumpkin (I used a pie pumpkin)
  • 2 sticks salted butter (220g)
  • 3 large garlic cloves
  • 8 – 10 fresh sage leaves
  • 1 tsp black pepper
  • salt
  • Preheat the oven to 220ºc / 430ºf
  • Cut the pumpkin in half and scoop out the seeds. Use a good vegetable peeler to remove the skin and cut into slices around 2cm / 1 inch in thickness.
  • Put a pan on a medium / low heat and add the butter and slowly melt it.
  • Finely cut the garlic and sage leaves and add to the butter. Stir well and turn the heat off.
  • Line a baking tray with tin foil.
  • Put the pumpkin slices in a large bowl, and pour over the butter, add the pepper and a pinch of salt. Mix with your hands well to make sure the slices are coated.
  • Put the slices on to the lined baking tray and put in the oven.
  • Cook for 30 – 40 minutes until the pumpkin is soft and the edges are brown and crispy.

Nutritional value based on 1 of 6 servings


Several years ago, when my two girls were babies, my mother-in-law and I decided we had nothing better to do with our lives than to prepare a Thanksgiving meal made entirely from scratch, i.e. no prepackaged or prepared foods. And we almost did it—using everything from homemade chicken stock to a 20-pound turkey from our own backyard. His name was Harold. It was a difficult day for our family.

Just kidding on the Harold thing; we actually bought a fresh turkey. But we did have a pretty pure Thanksgiving dinner, capped off by the most delicious pumpkin pie I’d ever tasted—made especially scrumptious by pumpkin puree that she and I made ourselves. I’d never been a big fan of pumpkin pie until then, but there was just something about the texture and flavor that convinced me that making my own pumpkin puree was worth the extra effort—and as it turns out, it isn’t much effort at all. I’ve been pureeing my own pumpkin ever since.

It’s around this time of year that I start storing up pumpkin puree in my freezer, in approximately one-cup quantities. Aside from the obvious use in pumpkin pie, it comes in handy for pumpkin bread, pumpkin muffins, pumpkin dip, pumpkin cookies, pumpkin butter (see second post below)…I even mix the puree with butter and maple syrup for a ridiculously sinful fall side dish. And don’t even get me started on how good it is for you. I don’t even need to tell you; just look at the color and you’ll be a believer.

I’ve read opinions that declare canned pumpkin puree just as good as, if not better than, the fresh stuff. And you know me—I’m always willing to go along with a more convenient shortcut. But all I can tell you is that in my experience…in my isolated, agoraphobic, reclusive experience…I’ve been more pleased with the outcome of pumpkin-based dishes in which I’ve used the from-scratch puree. So give it a try this year! Substitute homemade for the stuff in the can. And report your findings here.

Pumpkin recipes will follow. For now, though, let’s get the fundamental process down. You can start pureeing pumpkin today!

To begin, select a couple of small-ish pumpkins. The larger they are—for instance, jack-o-lantern pumpkins—the more you’ll run into weird tastes and textures. (Though the first time my mother-in-law and I pureed pumpkin, we used a big motherin’ thing and it turned out just fine.)

I think the one on the left senses the end is near. Could have something to do with the gigantic knife right next to him.

Ugh. This is always the worst part. I’m sorry, guys…but you’re a part of the food chain. I’m just following the natural order of things.

Pretend he’s a jack-o-lantern and lop off his head near the stem.

Cut in half like so…

Then take a moment to examine his innards. Pretend you’re a surgeon.

Repeat with his compadre.

Okay, wait a minute. I know there are vegetarians. I understand that. And while I don’t necessarily subscribe to the exact same set of values vegetarians do, I do understand where they’re coming from. Animals are sweet. And cuddly. And fellow citizens of this earth.

But before I continue with this personification of vegetables, is there such a thing as a belief system that espouses that vegetables are somehow alive? And that if we lop off their heads we’re committing some form of murder? I just want to make sure before I continue on to the next step. I’m all about not offending here at ThePioneerWoman.com. I don’t want to make anyone’s hiney cringe.

Anyway, as I was saying, back to the pumpkin’s guts…

With a spoon or a scoop, scrape out the seeds and pulp from the center.

Sometimes you have to use a little elbow grease—the stringy stuff likes to hang on. And don’t get too worked up about leaving a few strings behind. It won’t hurt anything. (Translation: I give you permission not to be thorough.)

Place all the seeds into a bowl and puh-leeeeez do not discard them. We’ll roast them later.

Repeat until all the pumpkin pieces are largely free of seeds and pulp.

Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender.

This is what it looks like when it’s done—just nice and light golden brown. (FYI, I don’t drizzle the pumpkin with olive oil before baking, because I want the puree to be in its purest form.)

Here’s what happens to the skin.

And that makes it pretty easy to remove the skin from the pumpkin pieces.

Sometimes I use a knife and scrape the “meat” from the skin as I peel it back.

I don’t want to sacrifice any of that delicious orange goodness. My eyes. They need it.

Continue peeling off the pumpkin skin…

Until you have a big pile of the stuff. And if you think I didn’t break off a chunk of this stuff and pop it right into my mouth, you’re sorely mistaken.

Now, if you have a food processor, throw in a few chunks at a time. A blender will work, too, if you add a little water. OR…you can simply mash it up with a potato masher…OR move it through a potato ricer…OR process it through a food mill. Whatever makes your skirt fly up.

Pulse the pumpkin until it’s totally smooth. Now, while some pumpkin, depending on the batch you get, can be quite watery, this was almost too dry. I added in 3 tablespoons of water during the pulsing and it was just the moisture it needed.

(Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.

Dump the pureed goodness into a bowl…

Then fill the food processor with more pumpkin chunks.

And puree away!

And dump it on into the bowl with its fallen comrades.

NOW! You can either use this immediately in whatever pumpkin recipe you’d like…or you can store it in the freezer for later use.

Here’s how I store my pumpkin:

Grab a large plastic storage bag and fold the edges outward. (This will keep you from smudging pumpkin all over the inside of the bag, not that that matters since it’ll eventually be all over the inside of the bag anyway, so why am I even suggesting this? Forgive me, please. Forgive me.)

I spoon about 1 cupful of pumpkin into each bag; that way, I know exactly how much I’m getting when I pull a bag out of the freezer.

Seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. See? IT’S A GOOD THING I HAD YOU FOLD THOSE SIDES DOWN SO YOU WOULDN’T GET PUMPKIN ALL OVER THE INSIDE OF THE BAG, HUH?

Sometimes I amaze even myself.

Fill as many bags as you can, stacking them as you go. Store them in the freezer until you need them. I know those freezer police try to tell you only to store it for six to eight months, but I SWANEE I’ve used year-old pumpkin from the freezer before with great success.

Don’t tell the freezer police. I don’t want any trouble.

Next up: Pepitos!

Posted with love and Beta Carotene by Ree Drummond.

Pumpkin Puree

July 29, 2009 682

Prep Time: 45 Minutes Difficulty: Easy Cook Time: 45 Minutes Servings: 6 Servings

  • 2 whole Small Pumpkins

Select a couple of small-ish pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center. You don’t have to be too thorough with this.
Place all the seeds into a bowl (you can roast them later and make pepitas). Repeat until all the pumpkin pieces are largely free of seeds and pulp.
Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender. They should be nice and light golden brown when done.
Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. A blender will work, too, if you add a little water. Or you can simply mash it up with a potato masher, or move it through a potato ricer, or process it through a food mill.
Pulse the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. (Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.)

Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done.
You can either use this immediately in whatever pumpkin recipe you’d like, store it in the freezer for later use.
To store in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.

Spicy Roasted Pumpkin Wedges


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Perfectly roasted pumpkin: an easy, versatile recipe for roasting pumpkin, you can enjoy the spicy pumpkin wedges with yogurt dip or as a side dish.


This roasted pumpkin is my last recipe in this Pumpkin Series and I could almost say that this time I saved the best for last. I love every other recipe that I’ve posted during the past two weeks, but these spicy pumpkin wedges are really my favorite. The best roasted pumpkin recipe there is!!!

Not only because it is so thoroughly delicious, but also due to the fact that it is so extremely easy to make and so easy to change according to your taste.

That makes it a perfect choice for any kind of meal during the autumn/winter months: you could eat the roasted pumpkin wedges as they are for lunch or dinner any day of the week, they don’t require much work or much time or you could have them as a side dish for your Sunday roast (or Thanksgiving turkey) or almost any other meat/poultry/ fish dish you can think of.



The spice mixture I used to make the roasted pumpkin wedges can be changed as well according to your taste or needs at the moment. I chose a Middle-Eastern inspired spice mix this time because I wanted to pair this with a yogurt tahini dip, but actually when it comes to spices the sky is the limit.

Use a few, use many, use any spice mixture you like, let your mood or the main dish inspire you…

Some spice mixture ideas:

  • 3-4 TBS olive oil + 2 grated garlic cloves + 1 ts ground cumin + ½ ts ground coriander + 1 ts hot paprika powder + ½ ts turmeric powder + salt and pepper to taste – this is the spice mixture featured today.
  • 3-4 TBS olive oil + salt and pepper to taste
  • 3-4 TBS olive oil + ½ ts hot smoked paprika powder + 1 ts sweet paprika powder + 2 grated garlic cloves + salt and pepper to taste
  • 3-4 TBS olive oil + 1 teaspoon dried thyme + ½ ts dried rosemary + 2 grated garlic cloves + salt and pepper to taste
  • 3-4 TBS olive oil + ½ ts ground cumin + 1 ts ground coriander + 1/8 ts nutmeg + red chili flakes to taste + salt and pepper to taste
  • 3-4 TBS olive oil + 2 ts clear honey + 1 grated garlic clove + 1 TBS soy sauce + salt and pepper to taste
  • 3-4 TBS olive oil + pinch ground cloves + ½ ts cinnamon + 2 TBS brown sugar + a little salt
  • 3-4 TBS olive oil + 1 ts allspice + 2 TBS brown sugar + a little salt
  • and so on…


  • The pumpkin you can see in the photographs is a Hokkaido pumpkin, also called a red kuri squash, that’s why I didn’t need to peel it.
  • If you choose butternut squash or another kind of pumpkin (make sure is a tasty one, there are many sorts that don’t have much of a taste) for this roasted pumpkin recipe, then do peel them.


You could prepare the roasted pumpkin wedges in advance or just before roasting:

  • Cut the Hokkaido pumpkin or butternut squash into wedges, about 1.5 cm/ 0.6 inches thick, place them in the casserole dish. Keep in mind that Hokkaido pumpkin doesn’t have to be peeled, but butternut squash (or any other pumpkins or squashes) needs peeling.
  • Make the marinade by mixing together the grated garlic, spices, olive oil, salt and pepper to taste.
  • Rub the pumpkin wedges with the spice mixture until coated all over and let them marinade until ready to roast them.
  • Bake the pumpkin wedges in the preheated oven at 200 degrees Celsius/ 400 degrees Fahrenheit for about 25-30 minutes or until the pumpkin wedges are as soft as you like them, I like them very soft.
  • In the meantime make the yogurt tahini dip, if serving it with the roasted pumpkin wedges. Mix all the ingredients together and set aside.

That’s it! And the result, the best roasted pumpkin wedges ever, if you ask me.

This recipe serves two or three as a main dish and 4 as a side dish, but it can be easily doubled, just use a baking tray instead of a roasting pan, if you do.

What to serve with the roasted pumpkin recipe:

Baked Chicken Drumsticks
Baked Chicken Thighs
Roasted Buckwheat Salad
Green Salad with Yogurt Dressing
Baked Broccoli and Cauliflower Balls



  • Roasted pumpkin
  • 750 g/ 26.5 oz Hokkaido pumpkin, one small (See note)
  • 2 garlic cloves
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon hot paprika powder
  • ½ teaspoon turmeric powder
  • 3-4 tablespoons olive oil
  • salt and pepper to taste
  • Yogurt tahini dip:
  • 150 g/ 5.3 oz/ about 2/3 cup Greek yogurt
  • 1 tablespoon tahini
  • 1 teaspoon za’atar
  • 1 garlic clove
  • lemon juice, to taste
  • fine sea salt
  • pepper


Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

Wash and dry the Hokkaido pumpkin, you don’t have to peel this sort. If you are using butternut squash or other sort of pumpkin, you will have to peel those. Remove the seeds. Cut the pumpkin into wedges, about 1.5 cm/ 0.6 inches thick. Place them in a bowl or in a casserole dish if you are baking them directly.

In a small bowl mix together the roughly chopped garlic and the spices. Add the olive oil and stir to blend. You could add more olive oil if you wish, but I don’t find it necessary. Add salt and pepper to taste.

Pour the mixture over the pumpkin wedges and rub well with your hands to make sure that all the wedges are coated in the spice mixture. Leave to marinate for a while or roast immediately for about 25-30 minutes until the wedges are as soft as you like them. You could start checking after about 20 minutes already.

Serve hot with yogurt tahini dip or as a side dish.

Yogurt tahini dip: mix together Greek yogurt, tahini, za’atar, grated garlic clove and salt, pepper and lemon juice to taste.


Hokkaido is also called red kuri squash. Butternut squash can be used instead, but butternut squash has to be peeled before roasting.

Nutrition Information:

Yield: 3 Serving Size: 1/3
Amount Per Serving:Calories: 386 Total Fat: 27g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 6mg Sodium: 467mg Carbohydrates: 28g Fiber: 5g Sugar: 13g Protein: 13g Nutrition information isn’t always accurate.

Others you might like:

Baked Butternut Squash Parmesan Slices

Honey-Glazed Carrots with Tahini Dip

Potato Wedges with Sweet Chili Sauce

Pumpkins how to cook

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