Roast as a Side
Cut a 1 1/2- to 2-lb. pumpkin into 1/2-inch pieces. Toss with 2 tablespoons oil, 1/4 tsp. salt and pepper. Roast at 375°F, stirring once, until tender, 15 to 25 minutes.
How to Cook Pumpkin
Glazed Chocolate-Pumpkin Bundt Cake
You don't have to have pumpkin pie to enjoy pumpkin and spice in a fall dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is seasoned with classic fall flavors.
Click here for the recipe: Glazed Chocolate-Pumpkin Bundt Cake
Part of HuffPost Food Group
Pumpkin has a luscious, custardy texture and earthy taste kissed with the ripe sweetness of autumn. And while the canned version is quite convenient, don’t be afraid to cook the real deal. Preparing pumpkin is easy. The trick is in starting with the right variety: those big jack-o’-lantern breeds might look amazing on your porch, but they’re bred for durability, not flavor. Instead, opt for smaller “sugar pie” varieties — they have a smoother texture and are deliciously sweet. Or try the increasingly popular white Lumina pumpkins, which taste satiny and have orange, sweet flesh beneath their pale skin. You can even cook softball-sized mini pumpkins.
Whatever you pick, make sure it’s firm and without soft spots. Check that the stem is attached, too, as this can be a source of rot. In cool conditions, pumpkins keep for months without rotting (they love a 60-degree porch). In fact some get sweeter over time, so don’t feel pressured to bake pies on the same day you buy pumpkins. And remember to appreciate the pumpkin’s health benefits: It’s packed with dietary fiber and is a great source of vitamin A, which promotes good vision.
Check out the slideshow above for three ways to cook pumpkin and additional recipes for inspiration!