Roasted Pumpkin

Photo: Raymond Hom

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.


  • 1 small pumpkin (such as sugar)

  • 2 tablespoons extra-virgin olive oil

  • ¾ teaspoon salt

  • ½ teaspoon black pepper


  1. Preheat oven to 400 degrees.

  2. Cut pumpkin in half; scrape out seeds.

  3. Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)

  4. Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.

Cook's Notes

Need a shortcut? Try this quick fix: Place a pumpkin half, cut side down, on a plate and microwave it on high for about 15 minutes, checking occasionally. (Time will vary with size.) You'll have sweet, softened flesh in a third of the time.

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