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.
- 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.