How to Roast a Pumpkin in the Shell
Roasted pumpkin embodies the flavor and aroma of fall. Serve it as a side dish, turn it into pumpkin soup, or add it to your favorite pie or dessert recipe. Roasting the pumpkin properly in its shell, or rind, results in moist, tender pumpkin that's not watery or tough. Smaller pie pumpkins are simpler to handle and have the best flavor and texture for roasting, but you can use the same method to roast any type or size of edible pumpkin.
Things You'll Need
- Nonstick cooking spray or olive oil
- Skewer
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Move the oven rack to the center position for a pie pumpkin, or the second lowest position for a larger pumpkin.
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Rinse the pumpkin with warm tap water. Scrub it with a vegetable brush to remove any soil or debris.
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Cut the pumpkin in half from stem to bottom with a large knife. Scoop out the seeds and pulp from the center of each half with a large spoon. Trim out the stem and dispose of it.
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Cover a large baking pan with aluminum foil. Spray the foil with nonstick cooking spray or brush it with a thin coating of olive oil.
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Place the pumpkin halves face down on the pan. Bake for one to two hours, or until the pumpkin flesh is tender when pierced with a skewer.
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