Roasted Pumpkin
Serves: approximately 5 cups
  • 1 (1½-pound) sugar pie pumpkin
  • ½ teaspoon extra-virgin olive oil
  • ⅛ teaspoon salt
  1. Preheat oven to 350°. Line a rimmed baking sheet with foil.
  2. Using a large, sharp knife, cut top from pumpkin. Cut pumpkin in half vertically. Using a large spoon, scrape out and discard seeds and membranes.
  3. Drizzle inside of pumpkin with olive oil and sprinkle with salt. Place face down onto prepared baking sheet.
  4. Bake until pumpkin feels soft when outer rind is pressed, approximately 40 minutes. Let cool completely.
  5. Using a paring knife, remove and discard rind from pumpkin. Cut pumpkin into cubes.
Roasted Pumpkin can be placed in an airtight bag and frozen for up to 3 months.
Recipe by TeaTime Magazine at