I unofficially deem this Sugar Pumpkin Week here on Oh She Glows. No wait, make that officially!
I’m not talking canned pumpkin this week.
I’m certainly not talking large carving pumpkins this week.
But sweet, cute-as-a-button sugar pumpkins. The ones that started showing up quite early in my grocery store at the end of August (thank you Organic Garage!). Often just 2-4 pounds, sugar pumpkins (also known as pie pumpkins or pumpkin pie squash) are sweeter than larger carving pumpkins, making them perfect for all of your favourite pumpkin dishes. Their flesh is also firmer and less stringy than carving pumpkins.
My goals for this week are to show you how simple it is to prepare a sugar pumpkin whether its roasting, puréeing, toasting the seeds, or making recipes. It’s really much easier and faster than you might think (at least it was for me!) and it’s nice to take a break from canned pumpkin once in a while. The flavour of a fresh roasted pumpkin is quite different from the canned variety; it’s a bit earthier and nuttier, not to mention so buttery when roasted. A side-by-side taste comparison of canned pumpkin versus freshly roasted pumpkin will make your head explode. It’s definitely worth the extra work now and then.
I hope my photos will inspire you to try it out for yourself if you haven’t already done so. For the pumpkin pros out there, feel free to share you favourite tips and recipes in the comments. If you can’t find a pie pumpkin in your area yet, feel free to try this with butternut squash. The roasting process is pretty much the same and the outcome is just as delicious.
All set?
Roasting 101:
1. Preheat the oven to 350F and grab small 2-3 pound sugar pumpkin(s). I like to roast a couple 2-lb. pumpkins at the same time. Remember – we’re not looking for the huge carving pumpkins here.
First things first, sharpen your knife! You don’t want to use a dull knife on any squash…or food for that matter.
2. Slice the stem off before slicing in half so you don’t have to slice through the stem.
I forgot to in this photo below, but it’s much easier when you remove the top! Some people prefer to slice off both ends and then peel the entire pumpkin before roasting, but I find it easier to peel the skin after roasting – much like with roasted beets.
3. Slice in half.
4. With a sharp-edged spoon (I use a metal tablespoon with a sharp edge or you can use a metal ice cream scoop), scoop out the seeds & guts. Make sure you clean & save the seeds for roasting. I’ll show you my favourite way to roast the seeds coming up in a future post. Whatever you do, do not throw them out!
5. Brush inside with oil (optional, but I like to) and place face down on baking sheet lined with parchment paper. I roasted two 1.9-lb. sugar pumpkins. They are so tiny and could all fit on my roasting pan!
6. Roast at 350F for about 45-50 minutes. The exact time will vary depending on the size of the pumpkin(s) and you may need more time. The skin will be slightly darker and you should be able to poke a fork quite easily through (see image below).
Here is my pumpkin ready to come out of the oven. As you can see, the skin is a deep orange, slightly wrinkled, and my fork could easily slide through.
6b) I could not resist sticking my fork in and tasting my first (very hot) bite. YUM!! If you want to stop here, just give it a good sprinkling of Herbamare and freshly ground black pepper. Then dig in!
7. Let the pumpkin cool for 10 minutes before handling. Grab a large spoon and peel away the very thin skin. It comes off almost effortlessly. At this point, you can use the flesh in all kinds of dishes – soups, casseroles, risotto, pies, etc.
Steamy!
Into the compost goes the skin. Unless you’re Eric, you might put it in a smoothie…(I joke, I joke).
Today, I decided to make pumpkin puree for a recipe I was planning (hint #1!).
8. If making a puree: Place the pumpkin flesh into the blender and blend away until super smooth. I used my tamper stick on the Vitamix to push all the pumpkin down until it got going. Let it go for a good minute or two – you don’t want any clumps left.
The result was out of this world – so smooth and buttery!
3.8 pounds of pumpkin (weighed before roasting) made 4-4.5 cups of pumpkin puree. Not too shabby at all! As a rule of thumb, 1 small sugar pumpkin should make enough puree to equal one 15-oz. can.
At this point you can drain the pureed pumpkin in a cheesecloth to remove excess water or you can use it as is. I didn’t bother draining it because I knew I’d be cooking it down for the recipe (hint #2!).
Whatever you do – be sure to save the seeds for roasting.
Coming up – the recipe I used my pumpkin puree for and my favourite way to roast pumpkin seeds.
What’s your favourite way to enjoy fresh pumpkin?
I’m making spiced pumpkin curry soup with coconut milk right now…but I think the roasted seeds I enjoyed with cayenne and garlic last week may be my favorite treat so far!
I actually find that the week after Halloween is a great time to pick up pie pumpkins, as it seems most people don’t know what to do with pumpkins beyond carving. I got a bunch of them (about 3 pounds each) last week for 49 cents each. I roast them all up, process the seeds while they roast, harvest the pumpkin, roast the seeds, and cook down all the flesh to make veggie stock (it’s super great in buffalo chicken soup). I freeze whatever pumpkin I’m not going to immediately use and use throughout the year for pie, soup, muffins, pancakes, french toast,etc.
Ok! I know I am a year behind, but in searching for ideas on how to make Pumpkin Butter I stumbled upon this awesome place! I can guarantee that I will start as soon as ome of my grocers has the Sugar Babies in the store. Signed, Pumpka-holic
how is the best way to freeze the pumpkin puree? I mean should I put it in a freezer bag or a glass container? And how much would you freeze in a puree batch to be useful later for soups? I have my pumpkin baking now but then wonder what to do with because it’s still just a tad bit hot here and not quite ready for soups yet. Great recipe!
Hey Liza, I’ve heard of people freezing the puree in ice cube trays then pop it out and place in baggies or containers.
I like to hollow out the pumpkin and stuff it with meat stuffing. You could also use rice and beans or use your imagination.
Every since I’ve started visiting this site I have been doing away with a lot of processed foods. Now I actually think this can be a lifestyle change I can keep. Thank you. Plus everything is so simple I love it!! KISS in everything in life is great.
I read somewhere that you can not can pumpkin . is that so ? I am making pumpkin butter and want to can it.
we love pumpkin curry soup. it is a thai dish. thanks for your recipes. they are dreat.
I just made this purée to make pumpkin bread. It was a great help because I am usually pretty awkward in the kitchen. My 3 year old helped (he put the oil on,which to him was just like painting). I am so glad I stumbled upon your website and will be checking back for more help I’m sure!!
My Alaskan friend also said that you should use the pumpkin when it is more yellow than orange cause once the color changes there tends to be a bitterness to the flavor. The Sugar Pumpkins are generally 2-4 pounds each and come early in the season like the end of August
I think sugar pumpkins are good. I do like Sunshine pumpkins better. I recommend trying
many different types. I am trying to find Cinderella pumpkins, just cause they sound fun.
Area chefs recommended the Sunshine pumpkin. I found a blue pumpkin and was fun.
Thank you for the detailed step-by-step, with pictures! Very helpful.
I grew three beautiful pumpkins this year, which I roasted whole in the oven for an hour. Then, because I was in a hurry, I scooped the flesh and seeds into the vitamix and pureed the works. I froze most of it into individual use containers, and the next day made a pot of soup with the rest. I was afraid that leaving the seeds in the puree might spoil the flavor, but it really didn’t. It tastes richer, but still good.. If I have more time next time, I’ll keep the seeds and roast them separately since I do love them that way.
Love your site: the inspiring ideas, great recipes and beautiful pictures.
would a goose neck pumpkin work
are you cooking your stuffing before putting it into the pumpkin? and is there a way to compensate for the extra water in the pumpkin when using the cooked pumpkin or is it best to strain it?
can you point me to a good pumpkin cake to use this puree?
so many questions- thanks for the tut
I’d just like to add that it is these sweet sugar pumpkins make fabulous juice! Half a pumpkin (pulp), 1 apple, 1 pear, 4-5 carrots = Ambrosia. Top off with a little ground cinnamon! Yum!
What a great tutorial. I have always wanted to to do this and wasn’t sure how. Now this makes me want to go out and get a pumpkin and do this. You have a very nice website and even though I am not vegan, I like a lot of your recipes. Thanks!
Will try roasting pumpkin seeds, too good to waste. My method of cooking pumpkin for use in pies orr muffins is to wash the pumpkin well, DONOT PEEL, cut into pieces while leaving out the seeds & stringy pulp.Cook till tender & put put through the blender & the outer rind is combined with pulp, Less waste & hopefully more nourishment
Thanks! I have used Libby’s Pumpkin Pie Filling for years! This is the first time I am attempting to make pumpkin pie from scratch. I obtained a recipe from Just A Pinch for how to make pumpkin pie using “roasted pumpkin”. I had no idea the proper technique for acquiring “roasted pumpkin”, hence this internet search! I always look forward to roasting pumpkin seeds from the pumpkin my daughter cuts up, which I have already done! Happy Thanksgiving!
I just cooked my first sugar pumpkin by peeling the skin and cutting into small wedges then roasting it in the oven with some butternut squash . Olive oil , salt and a little chilli powder. It was delicious ! I roasted the pumpkin seeds as you described and sprinkled a few on top when I served it ;)