What is the best way to cook pumpkin?

Place pumpkin cubes on a large baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper (add any other spices you'd like!) Roast at 375 degrees F for 30-35 minutes or until pumpkin cubes are fork-tender, flipping halfway through .

How to roast pumpkin Jamie Oliver?

Rub the skin with a little olive oil, wrap it up in the foil and bake in the oven for about an hour . The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin.

How to make pumpkin taste good?

Cook It on the Stove Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture. This method helps reduce excess moisture, which gives the pumpkin a superior texture. It also releases the natural pumpkin flavor and helps reduce the metallic taste from the can.

How long does it take to cook a pumpkin?

For a 2-3 pound sugar pumpkin (also called a pie pumpkin), we like to bake it at 350 degrees Fahrenheit (176 Celsius) for 45-50 minutes . You'll know it's done when the skin is tender when pierced with a fork. Let the pumpkin cool slightly before handling.

Is pumpkin good for you?

Rich in vitamins, minerals and antioxidants, pumpkin is incredibly healthy . What's more, its low calorie content makes it a weight-loss-friendly food. Its nutrients and antioxidants may boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health.

Do you need to peel pumpkin before cooking?

If the pumpkin is particularly big, cut it into quarters then, using a small, sharp knife, pare off the skin (unless you plan to roast it, in which case the skin can stay on) . Then cut into chunks or wedges as required.

How to prepare and cook pumpkin?

Place 1/2 butternut pumpkin (cubed) in a large saucepan and fill with enough water to cover by 2.5cm. Bring to a simmer over high heat, then reduce heat to medium and simmer for 20-25 mins or until the pumpkin is very tender. Strain in a colander and set colander over the hot saucepan to allow pumpkin to steam dry.

Should you bake or boil pumpkin?

Bake, microwave or boil? The most popular is to bake the pumpkin to get the puree . Start with a knife and a large meat mallet (to tap the knife). Cut the pumpkin in half; discard the stem section and stringy pulp.

Is it better to boil or roast pumpkin for puree?

Method 1: Roasting This is the best method to make pumpkin puree as a side dish. In fact, roasting the pumpkin gives it a delicious flavor, and it keeps the puree smooth, thick, and not watery . To use this method, first cut the whole pumpkin and scrape down the side if dirty and scoop out the seeds with a spoon.

Pumpkin and Fried Sage Flatbread plus 5 Savory Pumpkin Recipes (2024)

This post may contain affiliate links. Read my .

Sometimes you just don’t have time to create a complicated meal. And sometimes you have the time and just don’t want to.

Today was one of those days.

Last week Smudge and I picked up a few sugar pumpkins at the farmer’s market, both for decoration and to cook with. She isn’t so sure she’s ready to relinquish her babies—Bob, Harry and Babycakes—to me and my menu making plans just. quite. yet.

So I had to be stealthy and cagey to sacrifice the pumpkins to the oven gods to create a roasted, creamy, orange base for the simplest pizza I’ve ever made.

My friend Angiegave me the tip of using naan flatbread instead of homemade pizza doughfor a quick and easy solution to any pizza craving. And as a caterer with three wildly cute boys to feed, Angie knows the importance of getting food on the table post-haste.

I love fried sage and when its combined with squash I can’t get enough. But what I really love about this recipe is the melee of flavors: creamy pumpkin with crunchy fried sage topped with salty flavored dry aged cheese with spicy chipotle glaze. All of it topping a somewhat mundane whole wheat naan to create a harmony of flavors.

Ingredients

4 naan flatbreads 2 packages
1 2- pound sugar pumpkin
30 fresh sage leaves plus 2 sprigs
4 tablespoons olive oil
1 cup shaved Parmesan or Aggiano cheese
⅓ cup honey
½ chipotle pepper
kosher salt and fresh ground pepper

Instructions

Preheat oven to 400 degrees. Cut pumpkin in half, seed and clean. Prepare a baking sheet with foil, salt and pepper pumpkin halves and place a sprig of sage leaves in each half. Place halves skin side up on baking sheet and cook for 45 minutes or until fork tender. Let cool and remove peel, keeping pumpkin flesh whole. Cut into thin slices and set aside.
Heat 4 tablespoons olive oil in a small sauté pan over medium-high heat. Add sage leaves and cook for 30 seconds or until lightly crisped. Remove from oil, place on a paper towel and season with kosher salt. Reserve oil.
Add chipotle pepper and honey to a small food processor or blender and mix until smooth.
Place 2 naan breads on a baking sheet topped with parchment paper. Layer pumpkin pieces on naan and drizzle with ¼ of the reserved olive oil. Bake for 5 minutes at 400 degrees or until naan and pumpkin is warmed through. Remove from oven, brush with chipotle honey and top with ¼ of shaved parmesan cheese, crispy sage leaves and sprinkle with additional kosher salt.
Repeat with additional naan breads.

In the mood for more savory pumpkin? Get a taste of these great pumpkins.

Wicked Noodle’s easy, make-ahead Pumpkin Coconut Curry Chickenhas all the ingredients for sharing while cozying up to the fire, allowing Kristy some downtime to download with friends and family outside of the kitchen.

Tessa pulls out all the stops making mom happy thanks to the healthy pumpkin and the kids happy thanks to the mac and cheese base in Handle the Heat’s Tortellini with Pumpkin Alfredo Sauce.

Erin’s blog Naturally Ella proudly features her vegan and gluten free Curried Pumpkin and Coconut Soup, with a great recommendation to shop beyond the grocery store and shop for curry at a spice shop or make your own to discover the most curry flavor.

Emily creates a garlic infused basil aioli tops roastey toastey veggies and sturdy fried cheese in Fuss Free Cooking’s Roasted Vegetable Plate with Haloumi.

Paula takes a radiator shaped pasta, pairs it with pumpkin and turns Bell’alimento’s Radiatori With Pumpkin Sauce into a smooth movin’ pasta machine or flamenco dancer sleeves. Her words, not mine :).

Related Recipes
5 Seasonal Spins on Pumpkin Soups
Mascarpone Pumpkin Mousse Cups Recipe
Pumpkin Gnocchi with Hazelnut Browned Butter and a Magazine Sneak Peek
Grilled Pizza and 3 Recipes to Keep You Out of the Kitchen
From Butternut Squash to Bolognese: 7 Lasagna Recipes

Thanks for reading and please keep in touch.Subscribe to Foodie Crushand follow me onTwitter,FacebookandPinterestand check outFoodie Crush magazineandCookie Cravings cookbook.

Pumpkin and Fried Sage Flatbread plus 5 Savory Pumpkin Recipes (2024)

Ingredients

Instructions

FAQs

What is the best way to cook pumpkin? ›