Roasted Pumpkin

Pumpkin is delicious not only in pumpkin pie but also in salads, with roasted vegetables and pureed for pumpkin soup. Once Halloween was over, my grandmother always took our jack-o’-lanterns (home grown pumpkins) and roasted them so she could make pumpkin pie.

Rather than sending your Halloween pumpkin to the landfill or compost pile, here are some ideas for how to gain an additional benefit from this vegetable high in Potassium and Vitamin A. I like sugar pumpkins the best as they are smaller and sweeter plus easier to prepare. Wrestling a heavyweight pumpkin with a kitchen carving knife can be a challenge as well as dangerous.

This recipe provides instructions for how to roast a pumpkin. Once you have roasted pumpkin you can use it in a variety of recipes including pumpkin muffins, pumpkin with lentils and pumpkin and kale salad.


2 tablespoonsOlive oil


  1. Preheat oven to 350 degrees.
  2. Rince the exterior of the pumpkin.
  3. Slice the pumpkin into quarters with a large, sharp knife cutting along the indented lines or ribs that run from stem to bottom.
  4. Remove the seeds and the strings. This can be tricky so use a sharp edged spoon.
  5. Coat the skin with olive oil and place skin side down on a shallow roasting dish.
  6. Cook for 50 minutes until tender.
  7. Now you are ready to use the roasted pumpkin for a variety of recipes.