How do you roast pumpkin so it doesn't go soggy?

Roast it in a medium or medium-high oven , between 350°-375°F (180°-190°C). A low oven will not achieve the golden skin we need for it to not be soggy as the water will not completely evaporate.

What are the best pumpkins for roasting?

Choose pumpkins that don't have a stringy pulp. The ones used for making pumpkin purée or pumpkin pie are the best, usually labeled sugar or pie pumpkins. Acorn squash and spaghetti squash don't get the best results.

Is it better to steam or roast pumpkin?

It depends on the flavor and texture you want. One is not better than the other, but steaming will get you a softer pumpkin all around while roasting will create a golden skin and have a deeper flavor (the best way to eat it if you ask me).

What can I do with fresh pumpkin seeds?

Roast them! It's an easy recipe. Scoop out the seeds of the pumpkin with a large spoon and put them in a medium or large bowl of cold water and make sure they don't have bits of pumpkin strings attached to them. Put them on a baking sheet, drizzle some olive oil, sprinkle salt and pepper, and dry in a medium/low oven (around 300°F) until dried and golden. Let them cool completely and store them in an airtight container.

Roasted Pumpkin Wedges

Ingredients

1/2 medium pumpkin (cut in thick wedges)
3 or 4 tablespoons olive oil (see Notes below for alternatives)
1/2 teaspoon salt, or to taste
Black pepper, freshly ground if possible, to taste
Dash of cayenne pepper, or hot/smoked paprika
2 tablespoons fresh herbs or 2 teaspoons dried (I like thyme and oregano or sage)
Pinch of ground cinnamon, optional
For serving: goat cheese or feta cheese, optional

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Instructions

Preheat the oven to 350ºF / 180ºC.
Cut the whole pumpkin in half and cut each pumpkin half into thick wedges. All the pumpkin slices might not fit in your oven at once, so you might need to bake them in two batches.
Arrange the pumpkin wedges, cut side up, on a baking tray.
Drizzle with olive oil, and sprinkle with salt, black pepper, cayenne pepper, cinnamon if using, and herbs.
Bake for 15 minutes, and lay them on their sides. Continue baking for 15 more minutes, turn them on the other side and bake for 15 more minutes, or until golden and soft.
Transfer the pumpkin wedges to the serving platter, scatter crumbled goat cheese or feta on top if you want, a drizzle of olive oil, and serve.
I also like to serve it at room temperature without the cheese, just a platter of soft pumpkin wedges.

Notes

Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

Wedges: cut medium-large wedges as they tend to shrink quite a bit after baking. If using smaller pumpkins, you might consider cutting the whole pumpkin into only 4 pieces.

Herbs: I used thyme and oregano but it's a versatile recipe, so innovate with what you have at home. Sage goes very well and also rosemary if used sparingly.

Spices: it's good to add some ground cayenne or hot paprika if you want pumpkin with a kick. If going for a sweeter tone, add a pinch of ground cinnamon and nutmeg. It's always good to adjust recipes to your own taste whenever possible.

Baking time: if using a giant pumpkin or a very small pumpkin, make sure you adjust baking times.

Olive oil substitutions: for roasting pumpkin wedges (or vegetables in general really) you can use any type of oil, like sunflower or coconut oil. Or even melted butter.

Sweeter variation: you can also sprinkle a small amount of brown sugar or a light drizzle of maple syrup on top of the wedges before baking.

Author: Paula Montenegro
Prep Time: 10
Cook Time: 45
Category: Side dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/4
Calories: 183
Sugar: 3.1 g
Sodium: 642.7 mg
Fat: 15.8 g
Carbohydrates: 7.4 g
Fiber: 0.8 g
Protein: 5.4 g
Cholesterol: 14.9 mg

Keywords: roasted pumkin