How best to cook pumpkin?

Place prepared pumpkin slices in a steamer basket. Cover and steam over simmering water for 10 minutes or until almost tender . Microwave tip: Place washed pumpkin in a shallow heatproof, microwave-safe dish. Cover and cook on High/800watts/100% for 4-6 minutes or until just tender.

Can you roast all pumpkins?

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.

Can you bake and eat a pumpkin?

If you've just scraped seeds out of your pumpkin (save those for roasting!), then you're ready to roast a pumpkin which is, no joke, the easiest squash to roast. Just halve, scoop out the seeds, and bake ! Let me show you how with this easy, step-by-step tutorial that includes how to make pumpkin purée!

How long does pumpkin take to cook?

Bake the pumpkin for 45 minutes to an hour, until a sharp knife easily pierces the side. Bigger pumpkins may take longer, smaller ones less.

How to eat roast pumpkin?

My very favorite way to eat roasted pumpkin is in my Roasted Pumpkin Salad . Here are some other ways you could eat roast pumpkin! Cubed and added to your favorite soup, like Creamy Chicken Wild Rice Soup or Salmon Wild Rice Soup. Cubed and added to salads with fresh greens or mixed with quinoa or couscous.

Can you eat the skin on roasted pumpkin?

Yes, you can eat pumpkin skin . It is not only safe to consume but also nutritious. Pumpkin skin is rich in fibre and contains various vitamins and minerals, making it a healthy addition to your diet. However, it's important to wash the skin thoroughly to remove any dirt or pesticides.

What part of the pumpkin is not edible?

Which part of the pumpkin can I eat? 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.

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.

Should you bake or boil pumpkin?

Bake, microwave or boil? The most popular is to bake the pumpkin to get the puree . Start with a knife and a large meat mallet (to tap the knife). Cut the pumpkin in half; discard the stem section and stringy pulp.

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.

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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