Roast Pumpkin Food
ROASTED PUMPKIN
This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Cut pumpkin in half; scrape out seeds.
- Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
- Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.
Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g
ROASTED PUMPKIN SEEDS
Provided by Food Network Kitchen
Time 1h30m
Yield 1 to 2 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees F.
- Scoop out the pumpkin's seeds and pulp with a spoon and put into a colander. Rinse away all the stringy stuff. Give the seeds a separate rinse to make sure they're clean.
- Spread the seeds out on a rimmed baking sheet and roast until dried out, 30 to 45 minutes. Toss with enough oil to nicely coat (this will depend on how many seeds you harvested), season with salt and sprinkle with the za'atar spice. Return the seeds to the oven and continue to roast until crunchy and golden, 20 to 30 minutes more.
ROAST PUMPKIN
We've all heard of roasting pumpkin seeds -- now you can roast the pumpkin too! Makes a colourful and tasty side dish for a number of meals, but I especially like it with chicken or fish. Feel free to try different spices or just use salt and pepper for a more simple but equally good version.
Provided by Sackville
Categories Vegetable
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Place oil, chilli, chilli powder and garlic into a bowl and mix into a paste.
- Add the pumpkin to the bowl and mix until all the chunks are well coated.
- Spread the pumpkin out on a non-stick baking sheet (or just cover your tray with tin foil).
- Sprinkle over some salt and pepper and then bake in a preheated 200 C or 400 F oven for 60 minutes or until tender. The pumpkin may be cooked before the hour is up, but keeping it in the oven and turning occasionally will help it to become nice and crispy.
SPICY ROAST PUMPKIN
A brilliant way to cook fresh pumpkin; oven roasted with olive oil, cumin & black pepper - this makes a lovely Autumn vegetable side dish AND also freezes well too. I ALWAYS make my pumpkin soup from this roasted pumpkin, it gives it a richer & deeper flavour that you don't often get with tinned or boiled pumpkin. I add cumin powder OR seeds, but this recipe works well with other herbs and spices too - the choice is yours!
Provided by French Tart
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 200 C or 400°F.
- Quarter and then carefully peel and seed the pumpkin.
- Cut into chunky 2" cubes.
- Place pumpkin into a large & sturdy roasting tray.
- Add the olive oil, salt, pepper & cumin - mix well, making sure that all the pumpkin pieces are coated in olive oil.
- Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.
- Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes. I also make soup from this - as well as pasta dishes too - recipes to be posted for those!
Nutrition Facts : Calories 122.1, Fat 7.1, SaturatedFat 1.1, Sodium 294.1, Carbohydrate 15.3, Fiber 1.3, Sugar 3.1, Protein 2.4
ROASTED PUMPKIN WITH BROWN SUGAR
This roasted pumpkin is an alternative to a classic dish that pleases every time.
Provided by Military Cook
Categories Side Dish Vegetables Squash
Time 45m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut pumpkin into pieces and remove skin. Cut away seeds and fibrous tissue; discard. Rub oil onto pumpkin pieces, followed by brown sugar. Place onto a baking sheet.
- Roast in the preheated oven until tender, 30 to 40 minutes.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 20.9 g, Fat 18.3 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 5 mg, Sugar 14.9 g
ROASTED PUMPKIN SOUP
Serve with crusty bread and a dollop of extra cream for decoration. Try to find a really dark orange-colored pumpkin--it will look lots better. Enjoy!
Provided by Craig
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
- Bake in preheated oven 40 minutes, until soft but not blackened.
- In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
- Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 27.6 g, Cholesterol 54.7 mg, Fat 21.4 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 10.6 g, Sodium 612.6 mg, Sugar 5.2 g
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HOW TO ROAST A PUMPKIN WITH EASE - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
- How to Roast Pumpkin. Roasted pumpkin is delicious and nutritious. You can add it to baked goods, soups, stews, or whip up a homemade pumpkin pie. Plus, it's super easy to make.
- Cut the Pumpkin in Half. You'll need a large knife and a certain amount of upper-body strength. Cut the pumpkin more or less in half working on one side of any stem that's still attached to the pumpkin.
- Scoop Out Seeds. Use a large spoon to scoop out the seeds and stringy "guts" from the pumpkins halves. If you have an ice cream scooper, know that it will work beautifully for this task.
- Get Those Insides Clean. You don't need to be crazy about it, but you also want to remove all the wetter, darker "guts" from the harder, lighter-colored pumpkin flesh.
- Roast the Pumpkin. Set the cleaned pumpkin halves on a lightly oiled baking sheet or a baking sheet lined with parchment paper. Roast in a preheated 375 F oven (the temperature is actually quite flexible, anywhere in the 350 F to 425 F range will yield decent results) until the pumpkin halves are tender enough to pierce easily with a fork through the shell.
- Roasted Pumpkin, Ready to Use. Let the pumpkin sit until cool enough to handle. Then use a large spoon to scoop out the sweet and tender cooked flesh. Roasted pumpkin is perfect for serving mashed with butter, using to make a pumpkin soup, or whirling into a pumpkin pie.
HOW TO ROAST PUMPKIN (& MAKE PURéE) | MINIMALIST …
Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Using a sharp knife, cut pumpkin in half lengthwise …
From minimalistbaker.com
5/5 (38)Calories 68 per servingCategory Helpful How-To
From minimalistbaker.com
5/5 (38)Calories 68 per servingCategory Helpful How-To
- Using a sharp knife, cut pumpkin in half lengthwise (removing the top and bottom is optional). Then use a sharp spoon or ice cream scoop to scrape out all of the seeds and strings.
- Brush the pumpkin flesh with oil, sprinkle with salt, and place flesh down on the baking sheet. Pierce skin a few times with a fork or knife to let steam escape.
- Bake for 45-50 minutes or until a fork easily pierces the skin. Then remove pan from the oven, let the pumpkin cool for 10 minutes, then scoop out and use for whatever dish you'd prefer! See text links above.
3 WAYS TO ROAST A PUMPKIN - WIKIHOW
From wikihow.com
100% (11)Estimated Reading Time 4 mins
- Basic Roast Pumpkin Download Article Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). 2 Prepare the pumpkin. Cut the pumpkin in half with a large knife.
- Spicy Roasted Pumpkin Download Article Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). This will save you time while preparing the food.
- Cinnamon Roasted Pumpkin Download Article Preheat oven to 325 degrees Fahrenheit (162 degrees Celsius). In a small bowl, add the sugar, cinnamon, and salt.
HOW (AND WHY!) TO ROAST A PUMPKIN | FN DISH - FOOD …
To roast a 3-pound pumpkin, first preheat the oven to 375 degrees F. Remove the stem from the pumpkin and scrape out the insides, reserving the seeds …
From foodnetwork.com
Estimated Reading Time 4 mins
From foodnetwork.com
Estimated Reading Time 4 mins
ROAST PUMPKIN SOUP RECIPE | GOOD FOOD
Add the roasted pumpkin and stock. Bring to the boil, then reduce the heat and simmer for 20 minutes. 3. Allow to cool a little then purée in batches in a blender or food processor. Return the soup to the pan and gently reheat without boiling. Season to taste with salt and freshly ground black pepper. Top with sour cream and sprinkle with ...
From goodfood.com.au
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Cut into 2-3 inch wedges and brush with oil. Place on the prepared baking sheet, skin side down. Roast for 35-40 minutes, or until soft when poked with a fork. Remove from oven, and let cool slightly. Scoop off the skin using a big spoon and/or a knife. Place into a blender and discard the skin.
From yummytoddlerfood.com
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GET TO KNOW THESE 13 HEALTH BENEFITS OF ROASTED PUMPKIN SEEDS
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From nzherald.co.nz
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Place the pumpkin cubes in a large bowl. Add the oil and spices and use a large spoon or your hands to evenly coat the pumpkin chunks. Arrange the pumpkin cubes in a single layer on the prepared baking sheet. Bake them until tender, about 30 minutes, tossing them halfway through. Serve immediately.
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ROASTED PUMPKIN {PERFECT FOR PUREE'S} - SPEND WITH PENNIES
Instructions. Preheat the oven to 400°F and grease baking pan. Cut the pumpkin in half vertically and remove the seeds. Scoop out the stringy insides. Brush with olive oil and season with salt and pepper. Place the pumpkin on the sheet pan, cut sides down, and pierce the outer skin with a fork or knife several times.
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From whereismyspoon.co
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From goodchefbadchef.com.au
From goodchefbadchef.com.au
ROASTED PUMPKIN SOUP - KATY'S FOOD FINDS
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From stuff.co.nz
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2. Cut pumpkin into chunks (with or without skin) 3. Drizzle with olive oil. 4. Add cinnamon and sea salt. 5. Massage well with your fingers, coating all the pumpkin. 6. Spread in a single layer onto 1 or 2 prepared baking trays. 7. Roast for 40 – 45 minutes or until the pumpkin is soft and caramelised. 8. Enjoy and use as required.
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2. Place the pumpkin skin on top and place it on the bottom of the pot. (Choose a non-stick pan, so you don’t have to worry about sticking the pan) 3. Peel the garlic and sprinkle on the pumpkin. (The restaurant ate this dish. They spread garlic with skin on the bottom of the casserole and burned the garlic a little bit.
From simplechinesefood.com
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From foodstoragemoms.com
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ROASTED PUMPKIN PUREE RECIPE - AN ITALIAN IN MY KITCHEN
Cut the slices about 1/2 to 1 inch thick. Arrange them on the prepared cookie sheet. Bake in the pre-heated oven for about 30 minutes. The cooking time will depending on the type of pumpkin used and the size of the slices. The pumpkin is cooked, when the pulp is soft to the tines of the fork. Roasted Pumpkin is already soft so you can mash it ...
From anitalianinmykitchen.com
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Step 1 of 1. Preheat oven to 200°C. Line a baking tray with baking paper. Cut pumpkins into 8 wedges and scoop out seeds. Brush wedges with butter and season with salt and pepper. Roast for 10 minutes. Drizzle with honey and cook for 20 minutes more or until tender and golden.
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From woolworths.com.au
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