How to Roast and Puree Pumpkin
How-tos
Ingredients:
- 1 sugar pumpkin (about 900 g–1.4 kg / 2–3 lbs)
- 1 tbsp olive oil or melted butter
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger (optional)
- pinch of salt
- 1 tbsp brown sugar or maple syrup (optional for extra sweetness)
Equipments:
- Parchment paper or foil
- Baking sheet
- Food processor or blender
- Sharp knife and cutting board
- Spoon (for scooping seeds)
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Instructions:
- Preheat the Oven
Preheat oven to 190°C (375°F). - Prep the Pumpkin
Wash and dry the pumpkin. Cut in half from stem to base. Scoop out all seeds and stringy fibers with a spoon. - Season
Brush the cut sides with 1 tbsp olive oil or melted butter. Sprinkle with ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ground ginger (optional), a pinch of salt, and 1 tbsp brown sugar or maple syrup (optional for extra sweetness). - Roast
Place cut-side down on a parchment-lined baking sheet. Roast for 45–60 minutes until completely tender when pierced with a fork. - Cool and Use
Allow to cool slightly, then scoop out the flesh. Blend or mash until smooth for use in recipes.
Notes: Use a sugar pumpkin (also called a pie pumpkin) rather than a large carving pumpkin. Carving pumpkins have watery, stringy flesh with little flavor. Sugar pumpkins are smaller, denser, and sweeter. Don’t skip the parchment paper — the pumpkin releases natural sugars that will stick badly to an unlined pan.
Tips: Roast cut-side down for better caramelization and a more concentrated flavor. Once blended, if the puree seems watery, drain it through a fine mesh strainer lined with cheesecloth for 30 minutes for a thicker result.
Storage: Store puree in sealed jars in the refrigerator for up to 5 days, or freeze in ½ cup portions for up to 3 months.
Swaps: Pumpkin can be swapped for butternut squash or kabocha for a slightly sweeter, nuttier puree.
How to Roast and Puree Pumpkin
Ingredients:
- 1 sugar pumpkin (about 900 g–1.4 kg / 2–3 lbs)
- 1 tbsp olive oil or melted butter
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger (optional)
- pinch of salt
- 1 tbsp brown sugar or maple syrup (optional for extra sweetness)
Equipments:
- Parchment paper or foil
- Baking sheet
- Food processor or blender
- Sharp knife and cutting board
- Spoon (for scooping seeds)
Features:
Instructions:
- Preheat the Oven
Preheat oven to 190°C (375°F). - Prep the Pumpkin
Wash and dry the pumpkin. Cut in half from stem to base. Scoop out all seeds and stringy fibers with a spoon. - Season
Brush the cut sides with 1 tbsp olive oil or melted butter. Sprinkle with ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ground ginger (optional), a pinch of salt, and 1 tbsp brown sugar or maple syrup (optional for extra sweetness). - Roast
Place cut-side down on a parchment-lined baking sheet. Roast for 45–60 minutes until completely tender when pierced with a fork. - Cool and Use
Allow to cool slightly, then scoop out the flesh. Blend or mash until smooth for use in recipes.
