So it’s well into fall…which means PUMPKIN EVERYTHING. This is great, but the canned stuff cannot compare to the taste of freshly roasted pumpkin. It’s intimidating to see a whole, hard little squash and know how to handle it, but I’ve compiled a guide of my favorite tips to make the process as easy as possible! Get ready to get your pumpkin on.

Step 1: Microwave your little pumpkin for about 6 min and if it’s still hard keep microwaving for one minute intervals. (I usually microwave the biggest squash for 9 minutes!) Now is a great time to set the oven to 375 degrees Fahrenheit (or 400 if you like it crispier).

Step 2: Cut your (now soft) pumpkin in half and scoop out the seeds. I usually use both a fork and spoon to tackle all the string-y bits and seeds! Place the seeds in a bowl to roast later.

Step 3: Chop your pumpkin into 1 square inch chunks and place on a greased cookie sheet.

Step 4: Roast squash at 375 for 25-30 minutes or until soft and golden brown.

Step 5: To get the most bang for your pumpkin buck, definitely don’t forget the seeds! I recommend you wash the seeds with water, let them dry, then lay them on a greased cookie sheet and roast at 425 for about 7 minutes or until they are golden-brown and crisp.

Step 6: Enjoy your roasted pumpkin on its own as a side, or feel free to puree it and use it in any recipe that calls for pumpkin! The seeds are great as a quick snack or tossed in a salad.

Happy Fall!