Roasted Pumpkin

6 May, 2020
Pumpkin roast

While making my pumpkin pancakes I realized I never put up my recipe for roasting pumpkin. It’s actually super simple and can be used for a lot of other recipes that require the pumpkin to be soft or if it will be blended.

I prefer roasting the pumpkin because the texture remains velvety soft, while if you boil it, it becomes watery and even loses a bit of its taste through all the liquid. Depending whether I will be using the pumpkin for a savory or sweet dish I use either avocado oil or olive oil. Avocado oil is more neutral and doesn’t affect the taste of the pumpkin that much, therefore I use it when I’ll be making sweet dishes. On the other hand, if I’m making a savory dish the olive oil is a nice addition. I usually don’t even add salt while roasting because I like all the natural sweetness of the pumpkin. So yeah there you have it there’s not much to it, but it’s an essential.

Roasted Pumpkin

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Basic
Keyword: pumpkin
Servings: 4
Author: Kyara


  • 1 pumpkin
  • 2 tbsp avocado oil or olive oil


  • Preheat your oven to 175°C.
  • Wash your pumpkin and slice it in half.
  • With a spoon scoop out all the seeds.
  • Place your pumpkin upside down on your baking tray lined with parchment.
  • Poke some holes into the pumpkin skin to release the heat that will accumulate while roasting.
  • Drizzle some olive oil or avocado oil on top and spread it around with your fingers.
  • Place in the oven for 40-50 minutes or until you can poke through the skin with a metal skewer.
  • Remove from oven and allow to cool for 15-20 minutes. 
  • Scoop out all the pumpkin flesh and save to use in other recipes. It can keep up to 1 week in the fridge and 1 month in the freezer.