How to Roast Whole Pumpkin (& Make Puree)
Serves 6
15 mins prep
60 mins cook
75 mins total
It's simpler than it sounds to roast a whole pumpkin and gives you endless possibilities. You can make your own pumpkin purée for pies and soups, use the pumpkin chunks for salads, and even toast the pumpkin seeds for a crunchy, healthy snack.
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Preheat oven to 400°F.
Carefully cut a hole in the top of the pumpkin using a knife, about 2 inches in diameter. Remove the “top”.
Using your hands or a spoon, remove the seeds and rinse with water in a colander. Remove any of the stringy pulp pieces that stick to the seeds. Follow Toasted Pumpkin Seeds instructions for a delicious, healthy snack!
Pour the maple syrup into the pumpkin and swirl it around coating the flesh. Sprinkle cinnamon inside.
Place pumpkin on a cookie sheet without top and bake for 40 minutes.
Place the top back on the pumpkin and continue to cook for additional 20 minutes or until tender. Uncover the pumpkin and cool.
To make pumpkin puree, once the pumpkin is cool enough to handle, scoop the flesh into food processor and puree until smooth. Add water a tablespoon at a time (only if needed) to reach desired consistency.
