How to Cook a Whole Pumpkin
Baking:
Preheat oven to 350 degrees F.
Cut pumpkin in half and remove the seeds.
Rinse seeds, coat with a light drizzle of olive oil and seasonings of choice. Place seeds on a sheet tray and roast for 5-20 minutes (depending on the size).
Place pumpkin halves on a sheet tray and roast for 30-50 minutes, until skin is golden and the flesh is soft.
Alternatively, you can roast the pumpkin whole (after pricking skin with a fork or small knife). Once the skin is golden and the flesh is soft, remove from oven and cool before removing skin and seeds.
Puree (or mash) pumpkin flesh and use in any recipe that calls for pumpkin puree.
Steaming:
This is a great option if you don’t have an oven, or don’t have tools to cut the pumpkin in half.
Prick the pumpkin with a fork or small knife, carefully. This will create holes so the steam can release as it cooks.
Place the pumpkin into a large pot, with a few cups of water at the bottom.
Place the pot over medium heat. Steam the pumpkin with the lid partially on, for 30-45 minutes until the pumpkin is tender all the way through.
Check the pot often, making sure it always has some water in the bottom.
Take off the heat and allow it to cool to room temperature.
Once cool, remove the skin and seeds. Puree (or mash) the pumpkin flesh and use in any recipe that calls for pumpkin puree.