How to Roast Pumpkin 3 Ways to Roast Pumpkin

Contents Method 1: Bake 1. Preheat the oven to 180 degrees Celsius. 2. Cut the pumpkin into four parts. 3. Place the pumpkin in the prepared baking pan. 4. Sprinkle the pumpkin with oil, butter, salt and pepper. 5. Bake for 45 to 50 minutes. 6. Remove the pumpkin from the oven. Method 2: Baking 1. Preheat the oven to 180 degrees Celsius. 2. Place the pumpkin on the baking sheet. 3. Bake for 60 minutes. 4. Remove the pumpkin from the oven and cut it in half. 5. Season the pumpkin. Method 3: =Charcoal grilling 1. Preheat the oven to 218 degrees Celsius. 2. Peel the pumpkin and slice it into slices. 3. Apply oil to the pumpkin. 4. Sprinkle salt on the pumpkin. 5. Bake for 15 to 20 minutes. 6. Flip the slices and continue baking. 7. Turn over on the grill. 8. Bake for 5 minutes. 9. Serve hot. Pumpkin is a healthy, hearty vegetable for a side dish or light meal. Here are some ways you can easily cook pumpkin in the oven.

Method 1: Bake

1. Preheat the oven to 180 degrees Celsius. Prepare by lightly brushing the bottom of a roasting pan or deep roasting pan with cooking oil. You can also butter the pan or cover it with aluminum foil to prevent the squash from sticking to the bottom.

2. Cut the pumpkin into four parts. Cut pumpkin into quarters with a sharp serrated knife. Saw the pumpkin in half from top to bottom.

Saw the two halves from top to bottom and cut each part into two halves.

No need to peel the pumpkin.

Use a metal spoon or melon peeler to remove seeds and pulp.

3. Place the pumpkin in the prepared baking pan. Cut side up.

4. Sprinkle the pumpkin with oil, butter, salt and pepper. Coat the cut surface of each piece with the dressing. Drizzle each piece with a generous amount of olive oil.

Spread the butter evenly on the pumpkin pieces. Dot the cut surface with small pieces of butter.

Sprinkle the squash with salt and pepper. This can be adjusted to personal taste. If you're not sure how you like it, sprinkle each pumpkin piece with about 1/4 teaspoon (1.25 ml) of salt and 1/8 teaspoon (0.62 ml) of cayenne pepper.

Herbs and seasonings can also be added. For example, you could sprinkle the squash with thyme, or parsley for a savory kick, or red pepper for a spicier kick.

5. Bake for 45 to 50 minutes. Cook until pumpkin is tender enough to be forked with a fork. The entire pumpkin may not turn black, but you will notice some enlarged golden-gray patches, especially around the edges.

6. Take the pumpkin out of the oven. Let cool slightly and enjoy.

Method 2: Baking

1. Preheat the oven to 180 degrees Celsius. Prepare a shallow baking pan. There is no need to grease the baking pan, but if desired, you can line the bottom with a layer of aluminum foil to prevent the squash from sticking.

2. Place the pumpkin in the baking pan. Use a sharp knife to poke a few holes into the pumpkin. Each hole should be 2.5cm to 5cm deep, with the two holes approximately 7.6 to 10.2cm apart.

3. Bake for 60 minutes. Cook until the squash is tender enough for a fork to pierce easily. Do not cover the pumpkin while baking.

4. Take the pumpkin out of the oven and cut it in half. Let cool slightly before cutting. Wait at least 10 to 15 minutes after the pumpkin comes out of the oven. Otherwise, too much heat can burn your fingers.

Use a serrated knife to cut the pumpkin from top to bottom.

Use a metal spoon or melon peeler to scoop out the seeds and sticky fibers.

5. Season the pumpkin. Sprinkle with salt and pepper for seasoning. Add salt and pepper as desired. If you're not sure how much to use, sprinkle each piece with 1/2 teaspoon (2.5 ml) salt and 1/4 teaspoon (1.25 ml) cayenne pepper.

You can also sprinkle with butter or a little olive oil, if desired.

To change the flavor, sprinkle the pumpkin with lime juice.

To make the squash easier to eat, you can cut each half in half again, eventually into quarters.

Method 3: =charcoal grill

1. Preheat the oven to 218 degrees Celsius. Line a large shallow baking pan with parchment paper or nonstick aluminum foil.

2. Peel the pumpkin and slice it. Peel with a vegetable peeler and cut into 2.5cm thick slices with a sharp knife. Cut off a 2.5cm section from the top and bottom of the pumpkin. throw away.

Use a serrated vegetable peeler to remove skin until orange flesh is exposed.

Scoop out the seeds and inner fibers with a metal spoon or melon peeler.

Equally spaced slices, cut from side to side, each slice about 2.5 cm thick.

3. Apply oil on the pumpkin. Drizzle the baking sheet and slices with oil. Olive oil works well, but you can also use walnut oil or another type of vegetable oil.

Pour half of the olive oil into the baking dish. Dip the slices in the oil and flip so that both sides are coated with oil.

Drizzle remaining oil directly onto each slice.

You can also spray the slices with cooking spray if desired.

4. Sprinkle salt on the pumpkin. The amount of salt is determined by personal taste. If you are not sure how much salt to use, you can sprinkle 1/2 to 1 teaspoon (2.5 to 5 ml).

5. Bake for 15 to 20 minutes. The edges of the slices should turn golden brown.

6. Flip the slices and continue baking. Flip each slice, sprinkle with enough salt and continue baking for 15 more minutes. Use cooking tongs to flip the slices as they will be hot to use with your hands.

7. Flip on the grill. If your broiler has multiple settings, switch to the lower power setting.

8. Bake for 5 minutes. The pumpkin should start to turn dark brown in places. Keep an eye out for pumpkins. If some parts are cooking too quickly, remove them first.

9. Eat while hot. After the charcoal-grilled slices come out of the oven, let them cool for about 5 minutes and eat them while they are hot.

Ingredients

Serves 2 to 4

Roast

1 large pumpkin

Olive oil

2 tablespoons (30 ml) butter

Salt and pepper, to taste

Baking

1 large pumpkin

Salt and pepper, to taste

Charcoal grill