Roast Pumpkin & Toasted Pumpkin Seeds

October 27, 2008


Everyday I try to visit different message boards on the web to see what moms are talking about. Lately, I can’t get over the one common obsession that moms are asking about everywhere_ How to cook a pumpkin! For a country obsessed with Halloween and pumpkins, it’s kind of ironic that we rarely cook with them, unless its using pumpkin out of a can on Thanksgiving.
Now, I admit it’s something of a mantra at weelicious that I don’t like using canned foods in general, but canned pumpkin is an exception to the rule. I once read Martha Stewart say that you shouldn’t waste your time cooking fresh pumpkin when making pumpkin desserts (because it’s very hard to get the exact flavor you want) and I believe she’s correct, but roast pumpkin on its own with a touch of cinnamon and maple syrup is heavenly.
When I was living in Australia years ago, I ate pumpkin every few days. Pumpkin is as common to cook there as sweet potatoes are in the States. The pumpkin down under was so sweet and creamy, I wanted to try and replicate the flavors that I remembered. There are several types of pumpkins this time of year at my farmer’s market, so it’s kind of hard to tell which one to buy, but I’ve found you can’t really go wrong no matter what you choose. I bought several varieties last weekend such as “autumn gold” and “sugar”, which are both high in vitamin A. The cooking time will vary a bit depending on the size of the pumpkin you buy, but whatever you get, with this recipe it will be tender and delicious.


Roast Pumpkin & Toasted Pumpkin Seeds

No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeAuthor: Catherine McCordPrep Time 30 minutes Cook Time 1 minute Total Time 1 hour 50 minutes


  • 1 pumpkin
  • 1 Tbsp maple syrup
  • 1/8 Tsp cinnamon
  • Vegetable Oil Spray
  • sea salt to taste


  • Preheat oven to 400 degrees.
  • Carefully cut a hole in the top of the pumpkin using a knife, about 2 in x 2 in. Remove the “top”.
  • Using you hands or a spoon, remove the seeds and rinse with water in a colander. Remove any of the stringy pulp pieces that stick to the seeds.
  • Lay the seeds on a towel to let dry.
  • Pour the maple syrup into the pumpkin and swirl it around coating flesh.
  • Sprinkle cinnamon inside.
  • Place on a cookie sheet and bake for 40 minutes.
  • Place the top on the pumpkin and continue to cook for additional 20 minutes or until tender (the cooking time will vary depending on the size of the pumpkin. Take a fork and pierce the inside of the flesh every 10 minutes towards the end of the cooking time to see if it’s tender). Uncover the pumpkin and cool.
  • Spray another cookie sheet with a think coating of vegetable oil and evenly place the pumpkin seeds on the sheet. Lightly sprinkle pumpkin seeds with salt.
  • Bake the seeds 20-30 minutes or until the start to turn a golden color.
  • Cool and serve.
  • *If you’re making baby food puree, you can leave out the maple syrup


Calories: 520kcal | Carbohydrates: 132g | Protein: 18g | Fat: 2g | Sodium: 20mg | Fiber: 9g | Sugar: 37g Did you make this recipe?Mention @Weelicious or tag #weelicious!

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