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How to roast a Pumpkin

Whether you're roasting pumpkin to make pumpkin purée, to add depth of flavour before adding to a soup or simply to enjoy as a side or on it's own, pumpkins are very versatile and simple to roast. Part of the squash family and packed full of fibre, once roasted, pumpkin is naturally sweet to taste which is why you'll find pumpkin used so commonly in dessert recipes as well as savoury

Total time to make : 45 minutes


1 tbsp olive oil




  1. Preheat a fan oven to 180C

  2. To prepare the pumpkin, use a sharp knife to cut the pumpkin in half. I find serrated knifes easier. Use a spoon to scoop out all of the seeds and strings. Cut the halves in half again, or into three if it's a larger pumpkin

  3. Rub olive oil over the skin and flesh of the quartered pumpkin and use a fork to prick the flesh a few times, which will help release any steam as it cooks. Generously sprinkle over salt, then lay the pumpkin flat, flesh side down on a baking tray

  4. Roast for 45 minutes, turning the pumpkin over half way. Once cooked, the pumpkin should be tender when pricked with a fork and starting to turn golden and caramelise around the edges

Good to know:

  • Keep roasted pumpkin stored in the fridge for up to 3 days

  • Part of the squash family, substitute pumpkin with butternut squash if it's not in season

  • To make pumpkin purée, scoop the cooked and cooled flesh into a high speed blender and blend until silky smooth

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