What is the best way to cook 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.

How long does roast pumpkin keep?

Ah, the great pumpkin preservation question! Cooked pumpkin or squash can be a versatile addition to your meals, but it won't last forever in the fridge. Here's the deal: The Freshness Clock: Cooked pumpkin or squash, when stored properly in an airtight container, can hang out in your fridge for about 4 to 5 days .

What makes pumpkin taste better?

For even more flavor, you can add spices (like the celebrated pumpkin pie spice!) to the purée during the cooking step . Heating spices “blooms” them, releasing their flavorful, fragrant oils.

How long should pumpkin cook?

Roast at 350ºF until tender, about 45 minutes. A fork should easily piece through the shell, and it should look visibly darker in color. Let the pumpkin cool until you can handle it, then scoop out the tender insides and puree in a food processor until smooth.

Do you remove skin from pumpkin when roasting?

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 . However, if you want to make cubed roasted pumpkin, then it is best to peel before you roast it in the oven. What is this?

What is the best type of pumpkin for roasting?

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.

Can you eat the skin of roasted pumpkin?

Pumpkin skin is edible ! I like to look for Pie Pumpkins with smooth skin (free of bumps, blemishes, and rough patches). If you follow this recipe for roasting pumpkin, I leave the skin on and it's really delicious in my Roasted Pumpkin Salad.

Is it better to boil or roast pumpkin for puree?

Two of the best ways to cook the pumpkins for puree are steaming and roasting . I prefer steaming because it is quicker and easier when making a lot of puree at once. To steam, place the pieces of cleaned pumpkin in a roasting pan and fill the bottom with an inch of water.

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.

Is it better to steam or boil pumpkin?

If you're wanting to use pumpkin puree to make desserts, pasta dishes or even to add to breakfast recipes, then steaming it is the way to go because it heroes the natural flavour of the vegetable. When preparing your pumpkin, try to keep them roughly the same size so that they steam evenly.

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

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This Roast Pumpkin and Feta Salad with Sweet Balsamic Vinaigrette is the bright and fresh antidote to bland and boring salads. It's great as a meal on its own or paired with some tasty barbecued meat as the perfect side dish.

When it comes to salad I won't accept anything less than amazing. No matter how good it is for me, if it doesn't excite me it just isn't going to be made.

My secret to creating drool-worthy salads is this - pop your favourite ingredients in it. And no, I'm not talking about lettuce (is that anyone's favourite ingredient??).

Roast Pumpkin would have to be one of my all-time favourite salad ingredients, followed closely by avocado and ALL THE CHEESE. So it's really no surprise that this Roast Pumpkin and Feta Salad with Sweet Balsamic Vinaigrette is one that I'm obsessed with.

I made it for the first time for Christmas lunch and out of the 5 or so salads we had on the table, this one was the only one that was completely demolished. A sign of a good salad if there ever was one.

I've since made it countless more times and I just can't get enough of it. It's a no stress, simple salad made with everyday ingredients. Serve it as a meal on its own or a tasty side next to some barbecued meat.

INGREDIENTS YOU'LL NEED FOR ROAST PUMPKIN & FETA SALAD

Here's a quick glance of what you need to put this Roast Pumpkin, Spinach and Feta Salad together (full measurements listed in the printable recipe card below)...

Pumpkin
Spinach
Feta Cheese
Avocado
Almonds
Olive Oil
Balsamic Vinegar
Extra Virgin Olive Oil
Honey
Salt + Pepper

INGREDIENT TIPS & SUBSTITUTIONS

Pumpkin: Any good roasting pumpkin or butternut squash will work well. I use jap or kent varieties here in Australia.

Oil:I use two different types of oil in this recipe – Olive Oil and Extra Virgin Olive Oil (EVOO). Olive oil is great for roasting, and EVOO is perfect for salad dressings.

Nuts: I've been loving using chopped almonds in salads - either raw or dry roasted work perfectly. Having said that, many nuts would compliment this salad well. If you don’t have almonds on hand, try pine nuts or walnuts instead.

Dressing: I’ve made a simple honey balsamic vinaigrette for this salad. If honey isn’t your thing, you can substitute for maple syrup or brown rice / rice malt syrup OR simply omit altogether if you don’t want a sweetener.

How to roast pumpkin for salads:

The key when roasting pumpkins to put in salads is to ensure its golden and tender but not MUSHY. The pumpkin will be mushy if it's cooked too long, so it helps to keep an eye on it while it's roasting.

Preheat oven to 200C / 390F.
Place pumpkin pieces on baking tray lined with baking paper / silicone mat and drizzle olive oil on top. Use your hands to ensure all pieces are covered, then spread pumpkin out in a single layer with no pieces touching.
Roast for 20 minutes, flipping half way (use an egg flip if the pumpkin is sticking) until the pumpkin is golden and fork tender.
Allow to cool slightly or completely (depending on your preference) before adding to your salad.

How long can I store this salad for?

You can prep your roast pumpkin ahead to make this salad even quicker to prepare. Roast pumpkin will be good in the fridge for up to 5 days, allowing you to easily portion out for work lunches or an easy weeknight dinner.

You can alsoprep the salad minus the dressing, nuts and avocado and portion out for a day or two.Then when the time comes simply add in the rest of the ingredients.

I don’t recommend prepping salads too far in advance, as I find the ingredients don’t tend to hold up that well. But prepping this for a work lunch the night before is absolutely fine.

MORE SCRUMPTIOUS SALAD RECIPES:

Easy Greek Salad
Mexican Chicken Salad
Middle Eastern Bean Salad
Mango Avocado Salad
Chickpea Avocado Salad
Roasted Sweet Potato, Avocado and Feta Salad
Sweet Potato, Chickpea and Feta Salad
35 Easy and Yummy Salad Recipes
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