What is the best way to cook pumpkin?

Cooking the Pumpkin If you're roasting, roast at 400 F for 35 to 45 minutes or until the flesh is soft . If you're steaming, fill your steamer pot with a few inches of water, bring it to a boil.

Can you prepare pumpkin the day before?

Refrigerate for up to 4 days . Storage tip: Allow to cool. Place in an airtight container. Refrigerate for up to 4 days.

How to make pumpkin taste good?

Cook It on the Stove Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture. This method helps reduce excess moisture, which gives the pumpkin a superior texture. It also releases the natural pumpkin flavor and helps reduce the metallic taste from the can.

Does canned pumpkin need to be cooked?

Pumpkin puree is made by steaming and pureeing squash so there are no added ingredients. Is canned pumpkin cooked? Yes, it's already been cooked via steaming . It's safe to eat canned pumpkin straight from the can, but it's infinitely better baked into a pan of pumpkin bars.

What is the best 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.

How long does it take to cook a 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 to prepare and cook pumpkin?

Place 1/2 butternut pumpkin (cubed) in a large saucepan and fill with enough water to cover by 2.5cm. Bring to a simmer over high heat, then reduce heat to medium and simmer for 20-25 mins or until the pumpkin is very tender. Strain in a colander and set colander over the hot saucepan to allow pumpkin to steam dry.

How are pumpkins usually cooked?

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.

Is it better to steam or bake 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.

Is it better to boil or roast pumpkin for puree?

Method 1: Roasting This is the best method to make pumpkin puree as a side dish. In fact, roasting the pumpkin gives it a delicious flavor, and it keeps the puree smooth, thick, and not watery . To use this method, first cut the whole pumpkin and scrape down the side if dirty and scoop out the seeds with a spoon.

How do you cook and eat fresh pumpkins?

Roast up a halved squash or whole pumpkin slice in a buttered or oiled baking pan. 350ºF oven 'til easily pierced with a fork, maybe 20-60 minutes depending on the size of your pieces. – OR – Steam it cut side down in half an inch of water in a covered skillet until the skin is soft/piercable with a fork.

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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