Baked Stuffed Sugar Pumpkin

Roasted Pumpkin Recipes South Africa - foodrecipestory

Ingredients:

• 1 whole pumpkin
• Olive oil
• Salt
• Black pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the pumpkin in half and remove the seeds and pulp.
3. Brush the pumpkin halves with olive oil and season with salt and pepper.
4. Place the pumpkin halves, cut-side down, on a baking sheet lined with parchment paper.
5. Roast in the oven for about 45 minutes, or until the pumpkin is tender and caramelized.
6. Remove from the oven and let cool slightly.
7. Using a spoon, scoop out the flesh of the pumpkin and transfer to a serving platter.
8. Season with additional salt and pepper, if desired.
9. Serve hot and enjoy!

Baked Pumpkin | Vegetables Recipes | Jamie Oliver Recipes

Ingredients:

• 1 sugar pumpkin
• Olive oil
• Salt
• Black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, carefully cut off the top of the pumpkin and scoop out the seeds and pulp.
3. Brush the inside of the pumpkin with olive oil and season with salt and pepper.
4. Place the pumpkin on a baking tray and bake in the preheated oven for about 1 hour, or until the flesh is soft and easily pierced with a fork.
5. Remove from the oven and let cool slightly before serving.

Roasted Whole Pumpkin with Stuffing – Palatable Pastime Palatable Pastime

Ingredients:

• 1 whole pumpkin
• 1 cup cooked rice
• 1 cup cooked quinoa
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup chopped vegetables (carrots, celery, bell peppers, etc.)
• 1 cup vegetable broth
• 1 teaspoon dried herbs (such as thyme, rosemary, or sage)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut off the top of the pumpkin and scoop out the seeds and pulp.
3. In a skillet, heat olive oil over medium heat.
4. Add the diced onion and minced garlic and sauté until translucent.
5. Add the chopped vegetables and cook until they are tender.
6. Stir in the cooked rice, cooked quinoa, vegetable broth, dried herbs, salt, and pepper.
7. Let the mixture simmer for a few minutes until the liquid is absorbed.
8. Place the pumpkin on a baking tray and fill it with the stuffing mixture.
9. Replace the top of the pumpkin and roast in the preheated oven for about 1 hour, or until the pumpkin is tender.
10. Remove from the oven and let cool slightly before serving.

Baked Whole Pumpkin | Making do

Ingredients:

• 1 whole pumpkin
• Olive oil
• Salt
• Black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut off the top of the pumpkin and remove the seeds and pulp.
3. Brush the inside of the pumpkin with olive oil and season with salt and pepper.
4. Place the pumpkin on a baking tray and bake in the preheated oven for about 1 hour, or until the flesh is soft and easily pierced with a fork.
5. Remove from the oven and let cool slightly before serving.

How to Cook a Whole Pumpkin – Mamal Diane

Ingredients:

• 1 whole pumpkin
• Olive oil
• Salt
• Black pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut off the top of the pumpkin and scoop out the seeds and pulp.
3. Brush the inside of the pumpkin with olive oil and season with salt and pepper.
4. Place the pumpkin on a baking tray and bake in the preheated oven for about 1 hour, or until the flesh is soft and easily pierced with a fork.
5. Remove from the oven and let cool slightly before serving.

Zero Waste Kitchen | How To Bake a Pumpkin for Puree - Honestly Modern

Ingredients:

• 1 whole pumpkin
• Olive oil
• Salt
• Black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut off the top of the pumpkin and remove the seeds and pulp.
3. Brush the inside of the pumpkin with olive oil and season with salt and pepper.
4. Place the pumpkin on a baking tray and bake in the preheated oven for about 1 hour, or until the flesh is soft and easily pierced with a fork.
5. Remove from the oven and let cool slightly before serving.

Roasted Pumpkin Recipe - Steamy Kitchen Recipes

Ingredients:

• 1 whole pumpkin
• Olive oil
• Salt
• Black pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut off the top of the pumpkin and scoop out the seeds and pulp.
3. Brush the inside of the pumpkin with olive oil and season with salt and pepper.
4. Place the pumpkin on a baking tray and bake in the preheated oven for about 1 hour, or until the flesh is soft and easily pierced with a fork.
5. Remove from the oven and let cool slightly before serving.

Zero Waste Kitchen | How To Bake a Pumpkin for Puree - Honestly Modern

Ingredients:

• 1 whole pumpkin
• Olive oil
• Salt
• Black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut off the top of the pumpkin and remove the seeds and pulp.
3. Brush the inside of the pumpkin with olive oil and season with salt and pepper.
4. Place the pumpkin on a baking tray and bake in the preheated oven for about 1 hour, or until the flesh is soft and easily pierced with a fork.
5. Remove from the oven and let cool slightly before serving.

Whole roasted pumpkin with honey and soya-roasted pumpkin seeds - Taste

Ingredients:

• 1 whole pumpkin
• Olive oil
• Honey
• Soya sauce
• Roasted pumpkin seeds

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut off the top of the pumpkin and scoop out the seeds and pulp.
3. Brush the inside of the pumpkin with olive oil.
4. Drizzle honey and soya sauce over the pumpkin.
5. Place the pumpkin on a baking tray and roast in the preheated oven for about 1 hour, or until the flesh is soft and easily pierced with a fork.
6. Remove from the oven and let cool slightly before serving.
7. Garnish with roasted pumpkin seeds.

Baked Stuffed Sugar Pumpkin | Basics

Ingredients:

• 1 sugar pumpkin
• Olive oil
• Salt
• Black pepper
• 1 cup cooked quinoa
• 1 cup cooked lentils
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup chopped vegetables (carrots, celery, bell peppers, etc.)
• 1 cup vegetable broth
• 1 teaspoon dried herbs (such as thyme, rosemary, or sage)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, carefully cut off the top of the pumpkin and scoop out the seeds and pulp.
3. Brush the inside of the pumpkin with olive oil and season with salt and pepper.
4. In a skillet, heat olive oil over medium heat.
5. Add the diced onion and minced garlic and sauté until translucent.
6. Add the chopped vegetables and cook until they are tender.
7. Stir in the cooked quinoa, cooked lentils, vegetable broth, dried herbs, salt, and pepper.
8. Let the mixture simmer for a few minutes until the liquid is absorbed.
9. Place the pumpkin on a baking tray and fill it with the stuffing mixture.
10. Replace the top of the pumpkin and bake in the preheated oven for about 1 hour, or until the pumpkin is tender.
11. Remove from the oven and let cool slightly before serving.

These delicious roasted pumpkin recipes are perfect for any occasion. Whether you’re looking for a simple side dish or a flavorful main course, these recipes will satisfy your pumpkin cravings.

Roasting pumpkin brings out its natural sweetness and adds depth to its flavor. The caramelization process creates a rich and creamy texture that is hard to resist. You can enjoy roasted pumpkin on its own as a side dish or use it as the base for other dishes like soups, stews, or even desserts.

One of the easiest ways to roast pumpkin is to simply cut it in half, remove the seeds and pulp, brush it with olive oil, and season it with salt and pepper. Place the pumpkin halves on a baking sheet and roast them in the oven until they are tender and caramelized. The roasted pumpkin can then be scooped out of the skin and served as a side dish or used in various recipes.

If you’re looking for a more adventurous roasted pumpkin recipe, you can try stuffing the pumpkin with a delicious mixture of cooked rice, quinoa, onions, garlic, and vegetables. The stuffed pumpkin is then roasted in the oven until it is tender and the flavors have melded together. The result is a hearty and flavorful dish that is sure to impress your guests.

For a unique twist on roasted pumpkin, you can try drizzling it with honey and soya sauce before roasting. This adds a touch of sweetness and umami flavor to the pumpkin, elevating it to a whole new level.

Whether you’re a pumpkin lover or just looking for a new way to enjoy this versatile vegetable, these roasted pumpkin recipes are sure to please. So go ahead and give them a try!

Preparation time: Varies depending on the recipe

Servings: Varies depending on the recipe

Nutrition Facts: Varies depending on the recipe

Tips: - Make sure to choose a pumpkin that is suitable for baking or roasting. Sugar pumpkins or pie pumpkins are usually the best choice due to their sweet and creamy flesh. - Feel free to customize the stuffing mixture to your liking. You can add different vegetables, herbs, or spices to create your own unique flavor profile. - Don’t throw away the pumpkin seeds! You can roast them separately with some salt and spices for a crunchy and nutritious snack. - Leftover roasted pumpkin can be stored in the refrigerator for up to 3 days. Just make sure to store it in an airtight container.

FAQs: Q: Can I use other types of squash instead of pumpkin? A: Yes, you can substitute other types of winter squash, such as butternut squash or acorn squash, in these recipes. Just adjust the cooking time accordingly as different squash varieties may have different cooking times.

Q: Can I freeze roasted pumpkin? A: Yes, you can freeze roasted pumpkin for future use. Simply let it cool completely, then transfer it to a freezer-safe container or bag. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before using.

Q: Can I use canned pumpkin instead of fresh pumpkin? A: Yes, you can use canned pumpkin in these recipes if you prefer. Just make sure to adjust the quantities accordingly and skip the roasting step.

Q: Can I use the roasted pumpkin skins? A: The roasted pumpkin skins are edible, but they may not have the same texture as the flesh. They can be eaten if desired, or you can discard them.

These roasted pumpkin recipes are a delicious way to enjoy the