Roast Pumpkin and Feta Salad Recipe - Cook it Real Good (2024)

FAQs

Do I need to peel pumpkin before roasting? ›

No need to peel

For thicker skinned squash it is often easier to cut the squash into large wedges, roast, and then peel the skin off after it's cooked when it's softer and easier.

Baked pumpkin and pumpkin purée will keep covered in the refrigerator up to 1 week, or in the freezer for 1 month (or longer).

If you're buying a pumpkin specifically for eating, the smaller ones are usually the best. These sugar or pie pumpkins generally are sweeter, less stringy and have a deeper, richer color. Pumpkin seeds from any pumpkin can also be dried and roasted.

The best pumpkins for roasting are smaller — anywhere from two to six pounds. You're likely to see these pumpkins labeled as “sugar pumpkins” or “pie pumpkins.” These pumpkins are best for cooking and baking; they're sweet and flavorful, with smooth flesh.

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. You can also add it to soups and curries or in any recipe that calls for winter squash.

Bake for 45 to 60 minutes or until the pumpkin is fork tender. Just poke the pumpkin with a table fork, it should go into the pumpkin with ease indicating that the flesh or meat of the pumpkin is cooked. Remove the pumpkin from the oven and let cool for 30 minutes.

We like butternut pumpkins best when they're roasted, but this hardy oblong variety is one of the most versatile options in the pumpkin aisle. Butternuts are a little sweeter, dryer and can be turned into soups, roasted with cinnamon or put to use in most cooked pumpkin dishes.

Baked pumpkin slices with the rind

Simply slice it (not too thinly) and bake it in the oven on parchment paper for 15-20 minutes at 395°F. It's excellent seasoned with oil and herbs, but if you love a sweet and salty contrast, try it with Maldon salt, liquid honey and aromatic herbs (thyme and rosemary).

Roasting pumpkin is great for bringing out the flavours and natural sweetness. And it's so easy to do: Just chop the pumpkin to the desired size, drizzle with a little olive oil and season with salt and pepper before roasting until tender. Eating the skin is optional!

You can eat any variety of pumpkin. Varieties vary wildly in taste.

Do people eat roasted pumpkin? ›

Frequently featured in flavorful recipes like pies, curries, cookies, and trail mix, pumpkin and pumpkin seeds are staple ingredients in many households, especially during the holidays. Although most people prefer eating them cooked or roasted, you can also eat pumpkin and pumpkin seeds raw.

The short answer is yes, dogs can eat pumpkin. In fact, if prepared correctly, pumpkin can be a beneficial addition to your pet's diet. It's naturally rich in fiber as well as vitamins A, C, and E and minerals like potassium and iron.

You can eat pumpkin raw and add it to salads and smoothies, but thoroughly wash it before eating it to remove bacteria that may make you sick.

If you are making pumpkin for pumpkin puree, then there is no need to peel the skin first because the flesh just gets pulled away from the skin. What is this? However, if you want to make cubed roasted pumpkin, then it is best to peel before you roast it in the oven.

Now, you actually can cook with any kind of fresh pumpkin. But starting out with a pie pumpkin, or sugar pumpkin is going to help you end up with more pumpkin from less work. Pie pumpkins are smaller, often a little squatty-er in shape, and if you are fortunate, labeled as a baking, pie, or sugar pumpkin.

You can eat all of the pumpkin - except for its stalk. Whether you can eat the skin or not depends on the variety. Smaller varieties such as onion squash have deliciously edible skin, the skin of larger varieties may be too tough to eat or less than appealing.

If you're making a dish such as a pumpkin soup, risotto or scones, cutting away the pumpkin skin is required, which is the fiddliest and toughest part. To do this without hurting yourself or wasting the flesh, use your sharp knife to get between the flesh and the skin to ensure it glides through the skin easily.