Roast Pumpkin is the perfect way to enjoy this favorite squash! Similar to a butternut squash or an acorn squash, this fruit is sweet and delicious! 

If you have leftover sugar pumpkins from holiday decorating, we’ll show you how to roast a whole pumpkin in the oven! It can be made into a pumpkin puree for Pumpin Pasta, roasted and enjoyed as a side, or added to pumpkin soup!

Roasted pumpkin on a sheet pan with a spoon

What Kind of Pumpkin Can You Cook?

Sugar pumpkins aka pie pumpkins are the best kind of squash to roast as they’re sweet and intended for eating!

A regular pumpkin that you would normally purchase around Halloween is not usually a good pumpkin for eating. They tend to be flavorless, stringy, watery and bland.

Raw pumpkin being Seeded on a baking sheet

How to Roast Pumpkin in the Oven

Cut the pumpkin in half vertically and remove the seeds and stringy insides with an ice cream scoop. Rinse the seeds and make roasted pumpkin seeds while you are at it!

  1. For a savory roasted pumpkin brush oil on cut flesh and season with salt and pepper. If you are using pumpkin for smoothies, pies, or baby food, then leave it unseasoned.
  2. Place the pumpkin halves, cut side down and then pierce the outer skin with a fork or knife several times. This allows steam to escape and speeds up the roasting time.
  3. Bake until you can insert a toothpick into the skin with ease.

How to Roast a Whole Pumpkin

The same preparation steps apply when roasting a whole pumpkin, being careful to extend the baking times for larger pumpkins (remember that sugar pumpkins are the best for roasting). Simply cut the top off the pumpkin and use a spoon to scrape out any seeds and stringy pulp.

The flesh can then be scooped out to make a soup or the pumpkin itself can be filled and served.

Pumpkin brushed with oil on a sheet pan

How to Make Pumpkin Puree

Roasted pumpkin is another great option for making pumpkin puree as it has less water than steamed.

Once the pumpkin is cool enough to handle, gently scoop out the flesh and put into a high-speed blender or food processor. Blend until the puree is creamy and smooth. Add a little water if the puree seems too thick. Use your pumpkin puree within a week or portion and put in the freezer for up to a month.

Delicious Pumpkin Recipes

Roasted pumpkin on a sheet pan with a spoon
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Roasted Pumpkin

Use this roast pumpkin in a variety of dishes from soups to pies!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 small pumpkin
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  • 1 small pumpkin
  • 1 tablespoon olive oil
  • salt and pepper to taste


  • Preheat the oven to 400°F and grease baking pan.
  • Cut the pumpkin in half vertically and remove the seeds. Scoop out the stringy insides.
  • Brush with olive oil and season with salt and pepper.
  • Place the pumpkin on the sheet pan, cut sides down, and pierce the outer skin with a fork or knife several times.
  • Bake for 30-45 mins or until a toothpick easily pierces the skin.
5 from 5 votes

Nutrition Information

Calories: 477 | Carbohydrates: 88g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 14mg | Potassium: 4624mg | Fiber: 7g | Sugar: 38g | Vitamin A: 115777IU | Vitamin C: 122mg | Calcium: 286mg | Iron: 11mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
Roasted pumpkin with a fork and a title
Roasted pumpkin with a fork and writing
Raw pumpkin on a baking sheet and roasted pumpkin with a fork and a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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