Potimarron (Roasted Pumpkin)

potimarron slices

I won’t lie to you; fall is a very difficult time of year for us bakers. It’s not that I don’t like apples, pears, quince, and apples and pears, but it’s always sad to see summer fruits like peaches, nectarines and the line-up of strawberry baskets disappear from the markets. And I know I’m not the only one to see stone fruits go, as there’s even a variety of peach called “Last Chance” that gives you fair notice that it’s truly the end of the line.

I was lamenting the end of summer (and fall, apparently, judging from abrupt arrival of our brisk weather) to a French friend who said that fall was all about l’espoir, which struck me as kind of odd since ‘hope’ isn’t a topic that’s often on the agenda around here.

romain with potimarron potimarron slices

In France, big, hulking pumpkins (potirons) are sold at the outdoor markets. No one would think of buying a whole one—if you made a big circle with your arms, you can get a pretty good idea of how big they are. (And besides, one would not fit in my elevator with me. I can barely get in there with my always bulging market basket as it is.)

So they’re conveniently cut and sold in manageable, and liftable, tranches (slices) and are wonderful cubed and roasted with branches of fresh herbs and olive oil, or whirled up into a quick soup.


I realized something a few years ago: the best method for cooking most vegetables is oven roasting—although grilling runs a close second, and would probably be #1 if I had a grill. So I oven roast everything from butternut squash to zucchini. Pumpkin and potimarron are especially great candidates for roasting because they don’t get limp and depending on the variety, and your oven, you can get a nice caramelized crust.

The name potimarron designates a liaison between pumpkin and chestnut (marron) since the flesh has a rich, burnished flavor that is surprisingly reminiscent of roasted chestnuts. Aside from multitasking as two complimentary flavors, another bonus is that the skin is edible. On few occasions, it might not soften all that much during baking, but I eat it anyways. (Although if you’re the dainty type and it’s too firm for you, you’re welcome to only eat the flesh, as long as you keep your pinky extended.)

mini potimarron potimarron in garden

But since the flesh of the potimarron is narrower than other pumpkins, you’d lose a lot of the flesh if you tried to peel the skin away and you may as well save yourself some time and frustration and roast it with the skin on. Depending on where you live, these might be called either Hokkaido or Kuri squash. (Kuri mean ‘chestnut’ in Japanese.) They come in all sizes and you never know where one might turn up: the small one I’m cradling in the picture I found in the compost heap of Patrick Roger’s vegetable garden.

sliced potimarron

The frugal amongst us—and you know who we are…—might be tempted to save the seeds and roast them off, but I tried them once and found the shells really too tough. But I guess the bonus for losing the seeds is you get to eat the skin, so it somehow all evens out.

potimarron slices

I’m not certain when the end of the season is, or if I should just wait for Dernier chance potimarron to show up at the market, because I don’t know how long they’ll be available here. But I assume they’ll be around at least a few more months, one can always hope. Or at least I can.

Roasted Pumpkin

There really isn’t any need for a specific recipe for roasting potimarrion; simply wash the outside well, dry it, then cut it in half with a large knife. (Be careful as the round shape can make it move around a bit.) Once halved, use a large spoon to scoop out the seeds.

Preheat the oven to 400ºF (200ºC) and drizzle a few tablespoons of olive oil on a rimmed baking sheet. You can use a non-stick sheet one or line the pan with parchment paper for easier clean up.

Sprinkle with coarse or sea salt and black or chili pepper. Other additions can include some thinly sliced garlic; fresh thyme, rosemary or sage; or cinnamon and brown sugar or maple syrup, replacing the olive oil with butter.

Slice the potimarron into crescents about the width of your thumb and toss them in the olive oil and other ingredients on the baking sheet. They should be in a single layer. (If you have a lot, roast them on two trays, or refrigerate the rest for another day.)

Roast the slices on the lower rack of the oven for 20 to 30 minutes, flipping them midway during baking, until they’re cooked to your liking.

Once roasted, the slices can be served warm, and any leftovers can be used in dishes like a Roasted Root Vegetable Salad and Wheat Berry Salad, Farro Salad, or in place of the butternut squash in Israeli Couscous Salad with Preserved Lemons.

Related Recipes

Soupe de potimarron (Chez Pim)

Sweet and Spicy Roasted Kabocha Squash (Just Hungry)

Israeli Couscous with Roasted Butternut Squash

Roasted Hokkaido Squash Soup (Méla’s Kitchen)

Pumpkin Butter (Hedonia)

Hokkaido Squash and Celery Root Tart (La Tartine Gourmand)

Warm Hokkaido Squash and White Bean Salad (Chocolate & Zucchini)

Toasted Pumpkin Seeds (Simply Recipes)

Kuri Squash Corn Muffins (Spicie Foodie)

Spicy Sweet Pumpkin Seeds (A Veggie Venture)

Potimarron Soup (Chez Loulou)

Pumpkin Ice Cream


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  • October 25, 2010 10:08am

    I’ve started seeing these in my local market in Rome! I wasn’t sure how to handle a whole one, so I’ll have to look around and see if I can find the smaller slices of pumpkin. If not, I’ll go with potimarron because it looks lovely- skin and all.

    My favorite thing about fall baking is all the savory flavors! I’ll always love fresh, fruity, sweetness, but this weather puts in a mood for goat cheese pumpkin loaves and like.

  • October 25, 2010 10:12am

    Thanks so much for this post, David. I was looking recipes last week, since I actually managed to buy a potimarron in the market here in Rome. I’d never seen one before, and really appreciate all the info. I used it, together with some other squashes in soup, here:

  • October 25, 2010 10:33am

    We Aussies use pumpkin a lot, much more I think than folks in the US or the UK, and probably most other countries. We have fresh pumpkin available year round, quite a few different varieties, and are much more likely to use it as a vegetable than in a sweet dish. I fully agree with your feelings about roasting. Roast pumpkin is completely glorious. If you make a soup out of pumpkin that has been roasted it completely lifts it to a higher plane.

  • October 25, 2010 10:45am
    David Lebovitz

    Hi Louise: Americans use a fair amount of pumpkins, in general, and a lot of them are sold (and used) as canned–especially around the holidays. I think we tend to use them in desserts although things like butternut and acorn squash are used mostly for savory dishes. Butternut squash appear infrequently in Paris but are starting to become more common. I love them all!

    Natalie: Goat cheese and pumpkin is a wonderful combination, I agree.

    Elizabeth: These make good soup, although their flavor is quite rich and since it’s hard to skin them, unlike other pumpkins, I tend to use these mostly for roasting.

  • October 25, 2010 11:31am

    I like roasting vegetables too. Quite a bit actually. Except I don’t have an oven in my tiny (but temporary) Parisian kitchen. Perhaps when we move to another apartment…soon. Anyway, I’ve taken to searing veggies on the stove. Not as good as roasting, but pretty tasty.

    I’ve been noticing these in the market but didn’t know what to call them (and was too afraid to ask). Now I do. Thanks!

  • October 25, 2010 11:37am

    I love roasted potimarron for soups and thick potages. I don’t understand the old use that claim to “boil the pumpkin slices till they are tender”. It’s tasteless, not to mention the mushy aspect. The product already has 95% water in the first place, for pete’s sake !

    After being roasted, the texture is just perfect for soups as it gives them some delicious caramelized enhanced flavor with wonderful creamy dense texture. It’s also way more easy to roast it than to scoop back some mushy orange little sponges from boiling water… :D

    One of the best combination I’ve tried with potimarron is vanilla flavored oil. somehow the vanilla combines very well with the nutty/chestnut flavors, even in savory dishes.

  • October 25, 2010 12:07pm

    I love roasting kabocha squash this way – it’s so pretty. Yesterday my mom did something with kabocha squash that was strange to me, but it was quite good – she cooked it in a mixture of soy sauce, water, and sugar, and just steamed it all with the lid on until there was no more liquid. It resulted in soft chunks of pumpkin with slightly gooey soy-sauce-y caramelisation. I wonder if roasted pumpkin would be good with a brush of soy sauce reduction. Or balsamic reduction. Mmmm.

  • Katka
    October 25, 2010 12:07pm

    I just did this on Saturday! It was the first time I roasted a vegetable and it was fantastic! We ate it just plain as it came out of the oven. Be sure to eat it as fast as possible, as the cold roasted potimarron isn’t as good as the hot one.

  • October 25, 2010 12:54pm

    I remember the first time I saw this squash prepared. It was used in a soup for a our village school chestnut festival, tossed in a vat so big we mothers could have used as a tub to clean up a couple of toddlers. I’d brought butternut squash, which in my corner of the Cevennes is quite disponible and even rather common. I didn’t have my pinkie raised but the may have been a silent open-mouthed protest when I saw that this type when with the skin on. I was expecting to later taste indigestible hunks of skin, but I was of course proven wrong, as the soup we made communally was a silky delight, especially when paired with a newspaper cone of hot roasted chestnuts (gathered by the aforementioned unwashed toddlers).

  • October 25, 2010 12:58pm

    Ah me. Sorry for the typos. Typing on a iTouch while on holiday in NYC, yadda yadda…

  • October 25, 2010 1:12pm

    Can only eat my veggies roasted. There is no other way!

  • October 25, 2010 1:13pm

    David, you made my day. I am the biggest fan of Hokkaido (name used in Germany the most, by the way) and I always roast it with skin on. And then take off the skin once cooked. But … You actually eat it! I never tried, I always assumed it had some wax on it. This saves the only annoying step left in preparing one of my favourite autumn dishes ever.

  • October 25, 2010 1:25pm

    Such an underused vegetable here In The States. I never quite knew how to fix pumpkins other than a carving a jack-o’-lantern or opening a can for pumpkin pie.
    I’m so glad you wrote this post. Thank you.

  • October 25, 2010 1:27pm
    David Lebovitz

    Caffettiera: I assumed everyone here in France would peel them, but I know two cooking school instructors that I’ve seen here roast them unpeeled as well. Of course, if one is going to eat the skin one should clean it as they would any other vegetable or fruit served unpeeled, such as apples and zucchini. I buy most of my produce from a producteur, as much as possible; I don’t think they’re organic, but I give them a good cleaning because they often have some dirt on the outside.

    Wei-Wei: A brushing of soy sauce is a lovely way to prepare these squash as well. I can imagine the salt and sweet flavors mingling is quite wonderful.

  • October 25, 2010 1:32pm

    I love kuri squash, though I admit I can be timid with knowing how different varieties of squash should be prepared. Glad to know I can just slice and roast away … merci!

  • Michmom, Belgium
    October 25, 2010 1:53pm

    The farmer’s markets here are overflowing with gorgeous squash and pumpkins right now. My favorite vendor was selling a pile of potimorran on Sunday but I didn’t know how to prepare it. Thanks again David for such a helpful post.

  • Suzy (foodie in Berlin)
    October 25, 2010 2:43pm

    Gordon Ramsay (He may be irksome in character but he has some wonderful recipes in his early books) and Ottolenghi both have a nice variation on roasted pumpkin where they roast it with a breadcrumbed Parmesan parsley garlic crust – lovely against the sweet flesh.

  • Michelle B
    October 25, 2010 2:44pm

    I grew about fifty pounds of potimarron in my potager in the Southwest of France this season–harvested them all by mid September. Potimarrons store well for many months, under the right conditions for about 6-9 months.

    Good recipe which I will try with the next one I take from my root cellar’s shelf. With the first couple of ones, I peeled them and tried not to get vexed doing this finicky job, but vexed I got.

  • October 25, 2010 2:55pm

    I eat these squash (called Hokkaido here in Germany) on a regular occasion, and may or may not have half a dozen hidden under my bed in the fear that the season will suddenly end, and I’ll be left without pumpkins again (as in my first 6 months here). I never bother peeling them, just roast or steam (read: microwave) and occasionally put them in the blender for a puree. They make fantastic pumpkin scones – the colour is phenomenal!

  • October 25, 2010 3:21pm

    mmmmmmmm. so good!

  • stephanie
    October 25, 2010 4:04pm

    Your articles are always so timely! This weekend I used potimarron for the first time and it was wonderful. I needed a dinner party side dish so I roasted it, pureed it and used it in a savory flan recipe. Next time I will try it roasted. Mmmmm….

    And what are you doing digging around in Patrick Roger’s compost heap? lol.

  • October 25, 2010 4:42pm

    I always use a vegetable peeler on butternut squash—split the bulb from the neck, peel the neck like a carrot (lengthwise), and then peel the bulb like an apple (in a spiral).

    Is the skin of a potimarron so hard that I couldn’t use a vegetable peeler? It looks fairly smooth (like a butternut), so there shouldn’t be a lot of difficult crevices to navigate.

  • eko
    October 25, 2010 5:27pm

    I crazy love all things squashiness and pumpkin — have a huge hubbard on the counter awaiting roasting. I finally have sharp knives that ease halving these goodies. BUT I have such a hard time letting go of them — they look so nice in their wholeness, that it is often a struggle for me to get them in the oven and roasted.

    I have nothing but hope — so love learning the French word for it. :D

  • October 25, 2010 5:55pm

    aaaah…. le potimarron. I love it!

    I spent one year and a half in Lyon, and I used to buy them at “le marché de La Croix-Rousse”. When I moved to the Canary Islands, I missed them so much that I grew my own :) And I get a nice bunch of them. You can see them here: http://laflordelcalabacin.blogspot.com/2009/09/daring-cooks-sept-09-gluten-free-dosas.html)

    And I must say that autumn in France is a great season: all kinds of courges, des marrons, lots of funghi like chanterelles, trompettes, cèpes… plein de bonnes choses dans les marchés!!!

    I really miss France in autumn :) so please, enjoy it.

  • October 25, 2010 6:11pm

    I totally agree with you when it comes to missing those incredible summer fruits, but I have to say that all year I look forward to pumpkins coming into season because I can make this Indian pumpkin dish a dear friend of mine showed me. You roast the pumpkin with all sorts of Indian spices and chilis and scoop it up with warm Parantha……it is worth waiting all year to have! As always the photos are beautiful!

  • October 25, 2010 6:30pm

    Pumpkin! I definitely miss summer fruits but pumpkins are awesome, as are apples and pears. There’s nothing like a good batch of pumpkin butter to gorge on in the middle of semester.

  • October 25, 2010 6:35pm

    I am always sad to see the stone fruits disappear too, but I love fall fruits too much to let it pull me down for long. And I love pumpkin!! Just wrote a post about all the amazing things to do with it. It’s so amazingly versatile! I have a giant kuri sqaush sitting on my dining room table today and I think I’ll roast it for dinner.

  • October 25, 2010 6:48pm

    I love potimarron roasted too. Mind you, last winter I stuffed a whole smallish one and cooked it in my slow cooker. It was succulent and mouth-watering.

    Down here in Montpellier we can get them from time to time. I prefer them to pumpkin which you can buy easily. They make a nifty soup with a parsnip.

  • October 25, 2010 6:57pm

    Thank you for a beautiful and simple way to use something I’m seeing everywhere right now! I plan to try it this week. Is it only the potimarron skin that is edible or other pumpkin varieties as well? Thank you!

  • October 25, 2010 7:07pm

    I went to L’Epigramme and they had a potimarron veloute which was ridiculously delicious. Might try to recreate that now!

  • Susan
    October 25, 2010 7:29pm

    We planted two butternut squash plants this year. They took over the yard, practically and produced 18 huge squash! They should last through December, anyway! I have a recipe for Kadoo (Kadu) Bourani (won Grand Prize in the New York State Fair!) that makes pumpkin especially, wonderful but is great using butternut squash as well. It has you pack it in sugar, oven steam and then roast it, until it’s tranluscent and the flavor condensed As a savory offering with yogurt sauce and a meat sauce and served with basmati rice, it’s a complete and delicious.meal. I could just eat the pumpkin with the yogurt sauce and be totally happy! I do miss the summer fruits and veg’s, but autumn and winter produce are also a welcome treat. (I’m done with the whole lot them and ready for summer again by January, though!)

  • October 25, 2010 7:45pm

    I love how the edges get that perfect, caramelized flavor. Such beautiful and mouthwatering photos!

  • ben w
    October 25, 2010 7:58pm

    Speaking of late-season peaches, do you get vineyard peaches in Paris? I’ve never seen them in San Francisco, but the pictures I’ve seen are incredibly striking (red flesh!) and apparently they taste more strongly of almonds than do ordinary peaches.

  • didl
    October 25, 2010 9:26pm

    If you like grilled veggies you could invest in this! http://www.ikea.com/fr/fr/catalog/products/80129457

    Not the same as an outdoor grill but it makes pretty good grilled anything

  • October 25, 2010 11:47pm

    such pretty colors. and it makes so much more sense to sell pumpkins in tranches! i promise myself every year i’ll make use of my giant jack o’ lanterns but i haven’t yet…thanks for the yummy ideas.

  • christina
    October 26, 2010 2:58am

    I think you should undertake the project of educating us in the “art” of Calvados. I understand that it will take a great deal of sacrifice on your part but feel that you would be entirely “up” to it…(-: Armangac could be next. I believe that Calvados is entirely under appreciated in this country..I look forward to your tasting reports….along with the great foods of Normandy…Christina….

  • October 26, 2010 3:15am

    It is such a coincidence that earlier today I was thinking about my Provencal chef friend’s recipe for tian de potimarron… and longing to make it. Olive oil, bacon, onions, potimarron, bay leaves, garlic, nutmeg, honey, salt and pepper… I hope to find the right potimarron at our farmers’ market on Wednesday.
    Ah… j’adore l’automne.

  • Ranchodeluxe
    October 26, 2010 3:16am

    We halve and seed sweet pie pumpkins. Roast them upside down until caramelly brown on the edges. Purée and spread on pillowy schiacciatine al rosmarino and topped with a dollop of fresh ricotta- divine!

  • October 26, 2010 3:17am

    Pumpkin that tastes a little like chestnuts? I think I just drooled a little bit. What I wouldn’t give for something other than the ubiquitous butternuts and kents at my farmers market!

  • October 26, 2010 4:26am

    hi David, i havent tried roasting pumpkins, i have eaten pumpkin pies and pumpkin soups but no roastin yet so i will be trying this one. thanks for sharing… =)

  • Kruzon
    October 26, 2010 5:11am

    Roasted pumpkin. Good idea .. I will try it soon.

  • October 26, 2010 6:13am

    Unfortunately I think pumpkin is underutilized here in the states. I love to roast it in chunks along with onions and dress it in a sherry vinaigrette and serve on a bed of spinach.

    The miniature “Jack-be-Little” pumpkins are great roasted whole and then used as an edible dish in which to bake corn pudding (sort of a wet cornbread/spoonbread casserole), Creme brulee, or for salads.

  • October 26, 2010 6:48am

    David! Don’t forget persimmons! I love all the Fall fruit and pumpkins!

  • October 26, 2010 7:03am
    David Lebovitz

    Sonia: Persimmons haven’t shown up at the markets yet in full-force, although there were a few greenish specimens last Sunday. They’re later in France than back in California, I think, but when they show up, I do make good use of them.

    Darin & Ranchodeluxe: Those little pumpkins are pretty nifty for baking/roasting whole and stuffing. I love the name “Jack-Be-Little”. I swear, the people that name plant and seeds—like the Last Chance Peaches, are some of the most amusing and creative people : )

    Susan: Lucky you~Although that’s a lot of squash. Good luck using your harvest!

  • Sini
    October 26, 2010 8:00am

    I know exactly what you mean… I love autumn and am eagerly waiting for winter to come (which doesn’t take long anymore here in Finland). But I also feel exstremely sad about all those beatiful summer fruits and berries which I’m not going to see in the next 8 months.

  • October 26, 2010 8:08am

    The intense colors of the pumpkin in your photos are so vivid and beautiful… can a color make you hungry?

  • October 26, 2010 9:19am

    Luckily, potimarrons are abundant in Viennese farmers markets. Interestingly, even though Viennese love to use French, the potimarrons are known here as Hokkaido squash. At least one supermarket chain carries organically grown ones routinely (that chain was originally founded by an Austrian, who started carrying organic products from Austrian farmers and ranchers way back when organic was still a very small niche market, giving slow food and local produce a real chance not only to survive, but to prosper in this small country).

    Why anybody would want to peal this delicacy is beyond me! I love to roast it cubed, along with whole or halved shallots (i.e. Perlenzwiebel, pearl onion, isn’t that a lovely name?) and a few salvia leaves. I add slivered garlic only during the last 10 minutes or so of baking, so as not to burn it. Makes a very tasty pasta dish!

    Have you ever tried pumpkin seed oil from Styria, Austria?

  • October 26, 2010 9:23am

    I sometimes make a soup with it, baking it as you said with garlic and thyme and then melting some peanut butter on the hob, adding the cooked pumpkin and stock and then whizzing it up. The peanut butter gives it another nutty layer, great for the Autumn and very smooth and a beautiful colour.

  • tarquin
    October 26, 2010 9:56am

    Roasting vegetables is one of the main benefits of owning an Aga, I do it all the time. But am I the only person who thinks fennel seeds are essential?

  • Ruth
    October 26, 2010 10:09am

    Hi David,
    In my house we celebrate fall with pumpkins and the different varieties of squash. They will go into soup, baked with different vegetables or by themselves. Spices will be used from honey, brown sugar, maple syrup combined with almonds and other nuts. fresh herbs also used and of course garlic and onions. Since I am greedy I even freeze some of them in chunks or bake and freeze them to be used later in soups or mixed in sauces…
    Fall is sad but the pumpkins with their rainbow of colors, shapes and flavor offer cheer of their own.

  • October 26, 2010 10:16am

    David, I am very late due to not having computer access regularly. I learned about Potimaron in England (where it’s simply squash which sounds very indelicate…) and ‘use’ it frequently in France too. While still living in UK, I bought a wonderful Cahier de Recettes Provençales during a visit in France and it contains not only glorious photos (the main reason for buying it!!) but the best and simplest recipe for a ‘soupe à gourges’, cooked whole in the ‘shell’, with roasted bread cubes and grated Gruyère cheese (in France Comté). Serving the whole (small!!!) pumpkin, fresh from the oven, lid (and handle = stem) of the pumpkin still on, deliciously unwrapped from it’s thick foil package, it’s simply food heaven for next to nothing money wise. I had such success with this soup that I had to translate the French recipe into English for my friends and guests…
    I often also bake slices of pumpkin in the oven, sometimes I add some anis seeds for a special and very lovely taste….. You made me hungry with this beautiful post and I can’t wait to come back to read the back-copies of your uploads another time.
    Thank you for your always extraordinary postings; I bless the day I found you and I will have many, many enjoyable hours of reading backwards through your blog….
    Kiki – a Swiss living now in France :)

  • October 26, 2010 10:18am

    Oh I just see that another comment mentions fennel seeds….
    NO, you’re NOT the only one, I have two ‘wild fennel’ growing in my garden, getting heavier every summer and the smell is just divine – I use it frequently too! BRAVO
    (apart from that comment I haven’t had the time to read the other comments but I WILL…. – another time)

  • October 26, 2010 10:32am

    So beautiful and Autumnal Never cooked them much though, will give it another go now.

  • October 26, 2010 10:44am

    This looks absolutely delicious! As I’m in Bangladesh I don’t think I’ll be able to find this vegetable here but maybe I’ll try it with a similar squash.

  • October 26, 2010 12:51pm

    I am also sad to see the end of the summer fruits, but I love love love root veggies. I also roast everything, veggies, fruits and mix up whatever I have. I made a delish soup 2 days ago with roasted butternut squash, some apples that were going soft, parsnips and the usual base…onions etc. with cumin and a light hit of red & black pepper. I’ll have to try some fennel seed, but I love to toast a little cumin seed in the pan when I saute the onions and then add a little ground cumin…sometimes a little cinnamon also.I love the warmth of those toasted spices with pumpkin and squash, sort of North African/Indian, but with a light hand since my hubby is not crazy about those tastes taking over the flavor of dish. I also baked off a bunch of plums that were going soft with a little sugar (very little), ran it thru the food mill and voila, a really lovely dessert sauce. Everything tastes better roasted once it gets past it’s prime of freshness, IMHO.

  • October 26, 2010 1:52pm

    Just to clarify, I don’t mean to say that one shouldn’t roast things at their peak, but as soon as I notice that either things are starting to go soft or that there’s no way I’,m going to be able to use all of whatever I have before it starts to go downhill, I cook it, even if I don’t quite know what I’m going to do with it. Also, with the squashes and roasted veggies, I find ginger is a really good mix. I keep ginger root in a jar in the frig with dry vermouth to cover. That way the ginger keeps forever and the vermouth gets flavored and is wonderful to use in the soup or whatever and just replace with fresh wine.

  • October 26, 2010 2:35pm

    Yes, I think I agree with an earlier comment, here in Australia we eat a lot of pumpkin & there simply isn’t a finer taste when making soup with roasted pumpkin, the caramelisation just makes such a rich soup when you roast off pumpkins first. I’ve recently taken up adding roasted pumpkin in lovely fresh spring salads too.

  • Mrs Redboots
    October 26, 2010 3:21pm

    I roasted a small one whole last weekend – just wiped it and put it in the oven along with some garlic and other veg. When it was cooked, I split it, removed the seeds, and mashed the flesh with the roasted garlic and some butter, salt and pepper, and then re-heated it in a frying-pan with a little olive-oil.. It was lovely!

  • MattyP
    October 26, 2010 4:10pm

    I love roast pumpkin on pizza. With sage, butter and goat’s cheese (or even a blue cheese). Cook till charred!

    Also, warm roast pumpkin is brilliant as a salad tossed with fresh goat’s cheese, mint, arugula and a little vinagrette.

  • October 26, 2010 4:26pm

    This morning I woke with pumpkin on the brain. Can’t decide whether to make Pumpkin Muffins or Pumpkin Ravioli or Pumpkin Latte – those are my three immediate choices. But I wouldn’t be unhappy if I just went the simpler Roasted Pumpkin route – and your Pumpkin crescents are so lovely to look at! Last week, I made a Blue Hubbard squash – just split it and roasted each half (after pouring a little OJ and maple syrup into each cavity). It was delicious. Just a reminder, like your post, that sometimes simple can be just perfect.

  • October 26, 2010 5:08pm

    i love pumpkins! especially pumpkin soup on a rainy day. would it be any better if i roast the pumpkin first before putting it in a blender for a nice pumpkin soup? i already tried roasting a pumpkin for dinner. it goes along with black rice. we Asians usually eat with rice along side roasted veggies.

  • October 26, 2010 7:28pm

    The smell that fills the house when vegetables are roasting is heavenly. Ahhhh, I could quite happily eat roasted pumpkin with some nice bread and salty butter… in fact I’d clear my schedule for it on a miserable, wet day like today. Well, now you’ve given me ideas, I’m off to the market. Thank you David, for another inspiring post!

  • October 26, 2010 10:08pm

    It must say something about having lived in San Francisco so long (when the Fall seems to be the hottest season) that my favorite Fall harvest foods come in the form of dessert. Yes, I love the typical pumpkin pie (yes, I’m boring), but Bi-Rite Creamery here does a wickedly delicious pumpkin ice cream and Fraiche (http://thedishandthedirt.blogspot.com/search/label/Fraiche), now has an indulgent pumpkin frozen yogurt. That said, I love almost any roasted vegetable, and am so glad to see it as your #1 preferred way to cook these types of veggies.

  • berit
    October 26, 2010 10:29pm

    Carrots are the naturally ally of this vegetable…the other day I had a bake of potimarron, carrots, and a few tomatoes…all drizzled in olive oil with cubes of feta in between,,,mjam!

  • October 27, 2010 1:34am

    Hi David,
    As someone who has admired your blog and culinary art for a long time, I am deeply honored that you have mentioned my Kuri Squash Corn Muffins recipe on your site. Thank you so much.
    Kind Regards,

  • October 27, 2010 5:20am

    Finally I find a perfect recipe for pumpkins. Each year we end up getting a few different varieties and I am a bit burned out on pies and cookies. Thanks for sharing this wonderful recipe!

  • October 27, 2010 5:46am

    Never knew Hokkaido and Potimarron were one and the same!

    We love it cubed, roasted, and tossed with black beans, lots of lime juice, cilantro and feta, plus smoked paprika and a little aleppo. And pumpkin seeds from the store that have been shelled, already. The hull is one heckuva chew.

  • Diana
    October 27, 2010 2:45pm

    Years ago I found a wonderful recipe from Southwest France for baked potimarron, basically sliced pumpkin in a coarse tomato sauce with breadcrumbs on top baked slowly. I think the book was by Mapie de Toulouse Lautrec, and of course the artist was from near Albi. I didn’t write down the recipe but every fall when I begin to see pumpkins I remember it and try to make it, seasoning with sage….I could sit down and eat the whole dish myself!

  • LB
    October 28, 2010 5:34am

    Its funny, I mentioned roasting pumpkin and serving it with roast meat on Sunday to an American chum of mine once, and he reacted like I suggested biting the head off a chicken. I suppose pumpkin usage varies from region to region.

  • October 28, 2010 1:01pm

    I LOVE this squash! It’s absolutely delicious. I’ve made ravioli and mac and cheese with this. I like it better than most other squashes out there :) Thanks for sharing this post so many other people will discover its delicious potential.

  • October 29, 2010 1:38am

    Beautiful pics as usual. I love the way you take “real” pics without getting too fussy. Really shows off the product. It’s so true that one fall comes around, pastry chefs are a little sad. We wait patiently all winter for fruit (that elusive rhubarb) and revel in it all summer. I’ve moved to the sweet and savory side much more in the last few years to keep with the seasons. It’s a challenging way to present dessert.

  • Bronwyn
    October 29, 2010 3:38am

    Something I do with kabocha or buttercup squash is to roast them whole and stuffed. Reckon you could do the same with these. Cut off the top, scoop out the seeds, season, then stuff with sage and onion stuffing and roast. Very delicious, and a good vegetarian option if you’re serving a roast dinner.

  • :D
    October 29, 2010 5:12pm

    Are the skins edible?

  • November 2, 2010 3:56am

    Mmm…this is my absolute favourite kind of squash and while, like you, I’m for sure sad to have eaten my last tomato and peach for many months to come, I’m excited that I’m actually excited to eat squash again, since in March I was sick of it. I especially look forward to making gnocchi and ravioli and serving it with sage and brown butter. Winter is indeed good too!

  • November 5, 2010 11:28am

    I guess it never once crossed my mind that we can roast pumpkins..Its one of the very few vegetable I hate however I love roasted food..Maybe I will live through eating roasted pumpkins…

  • yygall
    November 5, 2010 3:48pm

    Oddly, one of my favourite ways of eating pumpkin, especially the potimarron variety, is in dessert. Steamed or roasted, then pureed, and served with a good scoop of homemade vanilla ice cream. The puree can be warm or cold, and made even better with a small amount of honey stirred in to heighten the sweetness.
    There’s always the option of making pumpkin mochi… how about using roasted pumpkin in a similar way to very ripe banana and make pumpkin cake/muffin/bread?

  • adrian
    November 9, 2010 9:44pm

    Once again, you saved the day, David! ;-) I just made this and my wife loved it. So she says to say thanks too. We added a bit of parmesan and balsamico and that set off the sweetness just right.

  • November 28, 2010 10:28am

    This is very delicate. Thank you for the recipe. I can offer in exchange for a page: