About 35 minutes, between 20 and 38 minutes. Common temperature: 200°C (390°F). The time depends on the size and the amount.
| recipe | Amount or size | Time | Heat | Step |
|---|---|---|---|---|
| Pumpkin and Goat Cheese Quiche | 14 oz pumpkin peeled, diced | 20 min | 200°C (390°F) | Roast the squash in a hot oven (200°C / 390°F) 20 minutes, until it is tender and browned. |
| Roasted Pumpkin, Goat Cheese and Arugula Pizza | 11 oz pumpkin cut into 1.5 cm cubes | 20 min | 220°C (430°F) | Roast the vegetables in a hot oven (220°C / 430°F) 20 minutes, until the edges brown. |
| Oven-Roasted Pumpkin with Olive Oil and Spices | 2¼ lb pumpkin peeled and cut into wedges | 32 min | 200°C (390°F) | Roast the vegetables in a hot oven (200°C / 390°F) 30–35 minutes, until the squash is tender and caramelized a |
| Honey-Caramelized Pumpkin | 1¾ lb pumpkin diced | 32 min | 200°C (390°F) | Roast the vegetables in a hot oven (200°C / 390°F) 30–35 minutes, until the squash is caramelized and golden. |
| Roasted Pumpkin Slices with Za'atar and Olive Oil | 1¾ lb pumpkin sliced | 35 min | 200°C (390°F) | Roast the vegetables in a hot oven (200°C / 390°F) 35 minutes, until the squash is tender and golden. |
| Oven-Baked Pumpkin with Honey and Cinnamon | 2¼ lb pumpkin, thickly sliced | 38 min | 200°C (390°F) | Roast the vegetables in a hot oven (200°C / 390°F) 35–40 minutes, until the squash is tender and caramelized. |
| Tershi - Libyan Pumpkin Salad | 2¼ lb pumpkin peeled and diced | 38 min | 200°C (390°F) | Roast the vegetables in a hot oven (200°C / 390°F) 35–40 minutes, until the squash is tender and golden. |
| Roasted Pumpkin Spread with Pistachios | 1¾ lb pumpkin | 38 min | 200°C (390°F) | Roast the pumpkin in a hot oven (200°C / 390°F) 35-40 minutes, until the squash is tender and golden. |
| Roasted Vegetable Salad in Hot Spiced Oil | 2¼ lb pumpkin peeled and diced | 38 min | 200°C (390°F) | Roast the vegetables in a hot oven (200°C / 390°F) 35–40 minutes, until the squash is tender and golden. |