Savory Roasted Pumpkin

I’m always amazed at how many people don’t realize that pumpkin can be eaten like any other winter squash.  It’s always associated with something sweet or as a Jack-o-Lantern!  But it is a delicious side dish, especially with pork or chicken!


And the best part, it is SUPER easy!
So what kind of pumpkin do you use?

The best pumpkin to use for any kind of cooking is the sugar, or pie pumpkin.  It is smaller than the jack-o-lantern pumpkin, with denser and less watery meat.  It is also sweeter and has a smoother texture.  Often the skin has a speckled appearance – dark orange with tiny light orange or yellowish speckles.


What you need:

  • Medium to large sugar pumpkin
  • 2-3 Tablespoons butter
  • Salt
  • Pepper

How to Do it:

Cut the pumpkin in half.  Clean out the seeds and the pulp (reserve the seeds to roast later).  Scoop out as much of the stringy pulp as possible with a large, metal spoon.  Discard the pulp.


Salt and pepper each half, then divide the butter between the two.


Preheat the oven to 350 degrees.  Roast for about an hour, or until the meat is tender and scoops easily.


Serve as a side dish as you would any roasted squash.


Makes about 4-6 servings.


© Copyright 2016 The Lazy Gastronome

This entry was posted in Fruits and Vegetables, Pumpkin and tagged , , , , , . Bookmark the permalink.

6 Responses to Savory Roasted Pumpkin

  1. Pingback: Toasted Pumpkin Seeds - The Lazy GastronomeThe Lazy Gastronome

  2. Thank you for sharing your delicious recipe at the #RecipeSharingParty. I look forward to what you will share next week! We hope you’ll come back again next Thursday when we open our doors at 9:00 AM EST.

  3. Tami says:

    Wonder how many carbs & sugar a pumpkin has? My husband is a Diabetic so a lot of carbs and sugar is a NoNo!

  4. Tami says:

    Thank you for Reply on the Carb question… Ya his favorite of course is potato and choc, and ice cream, poor guy :-(

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