Food & Cooking Recipes Quick & Easy Recipes Roasted Pumpkin By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 15, 2017 Print Share Share Tweet Pin Email Photo: Raymond Hom Servings: 2 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. Ingredients 1 small pumpkin (such as sugar) 2 tablespoons extra-virgin olive oil ¾ teaspoon salt ½ teaspoon black pepper Directions 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. 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. Print