How to Roast a Pumpkin Whole 

I love short cuts. If there is an easier, quicker way to do something, I’ll find it. You could call it lazy, but I prefer to call it innovative. *wink*

I’ll also share my findings with anyone else who will listen for two minutes (because as well as being lazy, I’m also extremely talkative and bossy), so here is my latest short cut: How to Roast a Pumpkin Whole in Its Shell!

Yep, that means no cutting off the skin, or cubing the pumpkin while it’s rock solid. I was so excited to discover this, because it’s extremely tiresome and time consuming to cut the skin off a pumpkin – but after being roasted like this, the skin of the pumpkin simply peels away with a  fork!

Revolutionary.

The end result is a whole soft and lovely pumpkin that you can blend into a puree, or cube and add to soups and other dishes.


How to Roast a Pumpkin Whole 

  1. Preheat oven to 180C.
  2. Wash the pumpkin.
  3. Stick the pumpkin through with a knife a few times.
  4. Place on an oven tray.
  5. Bake in oven for 45-60 minutes, or until the outside is darkened and a fork goes through easily.
  6. Remove from oven, allow to cool (it will be very hot!).
  7. Remove the skin by scraping it off with a fork.
  8. Remove the seeds.
  9. Cube, mash, or puree the pumpkin as desired.

I use this to make frittata, soup, and curries. This would also make a great puree for pumpkin pie!

{Linked to Savouring Saturdays}

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