Food & Cooking Recipes Quick & Easy Recipes Roasted Pumpkin Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 15, 2017 Rate Print Share Photo: Raymond Hom Servings: 2 This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin. Ingredients 1 small pumpkin (such as sugar) 2 tablespoons extra-virgin olive oil ¾ teaspoon salt ½ teaspoon black pepper Directions Preheat oven to 400 degrees. Cut pumpkin in half; scrape out seeds. Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.) Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes. Cook's Notes Need a shortcut? Try this quick fix: Place a pumpkin half, cut side down, on a plate and microwave it on high for about 15 minutes, checking occasionally. (Time will vary with size.) You'll have sweet, softened flesh in a third of the time. Originally appeared: Whole Living, October 2010 Rate It Print