I’m a pumpkin lover. I love seeing other peoples jack-o-lanterns and I take immense pride in my pumpkin carving skills (you’ll never catch me with a stencil but I don’t judge). While I am not so much into “pumpkin spice”, I would never turn down a slice of pumpkin pie. Roasted pumpkin is my absolute favorite and because I like you all so much, I’m going to share with you my roasted pumpkin secrets.

This recipe is so easy, totally adaptable and perfect for these cool autumn nights.

Ready?

-Start with a perfectly sized sugar pumpkin, 2-3lbs.

-Preheat your oven to 350 degrees

-Cut your pumpkin in half vertically (shown above), scoop out all seeds and gunk.

-Rub skin with a little olive oil and place on baking sheet hollow side up.

-Drizzle olive oil along edge of pumpkin, season as desired.

This is where I get a little wild. Fill the cavity of the pumpkin. I usually just empty my fridge into it. Splash of OJ or some apple cider, fruit punch? Maple syrup, honey, nuts, raisins, cut up apple or pear. Cumin, paprika, garlic, brown sugar, salt, pepper. All of the above or mix and match Really this is about whatever your heart desires, or what you have in the kitchen that needs to get used up.

Prefer more savory? Garlic cloves, chopped shallots, rosemary. In a small separate bowl whisk together some dijon mustard, olive oil, salt and pepper. Drizzle over stuffed pumpkin. Sprinkle with parmesan cheese.

-Slide your dressed pumpkins into the oven, carefully so you don’t spill any of the precious filling.

-Bake for approximately 50 mins. or until fork tender.

-Cool 10 minutes and enjoy.

Perfect eaten alone or served as a side dish. I like mine with basmati rice and a simple salad. This recipe also applies to most squash (acorn, butternut, even spaghetti!)