We are in the middle of pumpkin season. This means that we are in the best time to enjoy dishes as delicious as pumpkin creaman autumn classic, or other more original recipes such as pumpkin pate or the pumpkin fritters.

All of them have in common this vegetable that when cooked becomes super creamy. Precisely, this very pleasant texture is what makes the pumpkin one of the favorite foods when the first cold days arrive.

Leaving aside its nutritional properties, which are many, we will focus on its culinary qualities. Pumpkin is one of the most versatile vegetables in the kitchen. With it you can prepare purees, sauces, stews, biscuits, even croquettes, pâtés or fritters.

Now, without a doubt, roasted is the best way to appreciate all its organoleptic properties: flavor, aroma, texture, and even its appearance. Next, we show you what are the steps to roast pumpkins and make the most of its benefits, as well as the different ways to do it.

How to roast pumpkins for every dish

Go ahead that all varieties of pumpkins on the market adapt well to this way of cooking. So, although the most common thing is to use violin or peanut squash, remember that they can all be roasted and are delicious. Below, we show you the steps to roast pumpkin and the different ways to do it depending on the dish we want to prepare.

Steps to follow:

• First of all, preheat the oven to 220ºC. Meanwhile, wash the pumpkin and prick it in several places with a knife.
• Cover the oven tray with non-stick paper, or aluminum if you prefer not to stain.
• Place the pumpkin, whole or in pieces, for a few 30 or 45 minutes.

Whole and unpeeled

Although it takes a little longer to roast, when we cook the pumpkin whole and without peeling it, we ensure that the pulp is super juicy and tender. In any case, The total time will depend on several factors. such as the size of the pumpkin, the type of oven, or each person’s taste regarding the preferred cooking point.

An important detail to keep in mind is turn over halfway through cooking so that it is done homogeneously. On the other hand, when eating it, you can try to do it with the skin, as long as it is very thin. When you open it, you can scoop out the seeds with a ladle.

The meat of pumpkins roasted in this way (whole) can be eaten as is or used as an ingredient for other preparations, such as sauces, stews, fillings… It is also perfect to use to make puree or for pastry and bakery recipes. The pumpkin donuts They are spectacular.

In the middle and along

This is the most common way to roast pumpkins. When we cook it this way, you can use it to the same recipes as if you had roasted it whole. If you place the halves face down on the tray, you can get them to toast by brushing them with oil.

You can remove the seeds and filaments raw, although it will be easier to do it once roasted.

Halves to fill

Photography: Stockfood

If you want to prepare some pumpkins to stuff, you will have to make a cross cut, leaving the base more rounded and hollow. Depending on the specific shape and size of the pumpkin, we will also find peanut pumpkins suitable for filling with a longitudinal cut.

The most important thing when making stuffed pumpkins is to remove the seeds without wasting the pulp. Once you have achieved it, you can roast them without stuffing, with some oil, salt and spices, until it begins to be tender. Finally, you will only have to add the filling and cover with cheese (optional) and gratin. As for the filling, you have countless options, including couscous, rice, ratatouille, quinoa…

Slices and crescents

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Cutting the pumpkins into a half-moon shape is one of the easiest and fastest ways to cook it. You can peel it or not. On the other hand, it is important that you bake them alone. Once they are done you can cover them with tomato sauce and cheese, for example. Although you can choose the sauce or food that you like the most.

Thin sheets

One of the most original ways to roast pumpkin is in sheets. In this way, you can prepare some delicious chips, which are much healthier than fried ones. Plus, you can make them crispy. To do this, you just have to let them rest with a good handful of salt in a strainer, and then dry them very, very well.

In this case they are baked at about 160º-170ºC with a fan for about 15-20 minutes. This way, you can do vegetable chips. They are also used to prepare millefeuille or add them to a vegetable tian.

In wedges, peeled or unpeeled

If you find it difficult to peel the pumpkin, cutting it into wedges is a good option. When the squash is roasted, it is easier to remove the skin. You can also remove the seeds after baking. Additionally, to enhance its flavor, you can Add some aromatic herbs such as rosemary, thyme or pepper. Garlic, or some unpeeled shallots or a few slices of lemon also work very well.

On sticks

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Roasting a pumpkin on sticks is not easy, since cutting it this way requires skill and strength. The ideal is to chop it like sweet potato sticks or French fries. In this way they will roast quickly at 190-200ºC. The best way to turn them out is to season them before putting them in the oven.

In Cubes or dice

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Although this way of chopping the pumpkin is very useful for using it as an ingredient in other preparations, It is best to use it as a garnish. To do this, cut it into bite-sized cubes or smaller.

As in the rest of the preparations, if you season the pumpkin pieces with herbs or spices before baking, they will come out much juicier. A good idea is to add cooked chestnuts, seeds or nuts.

It is also an ingredient that fits very well in salads, dishes with rice or couscous, stir-fries or legume dishes.

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