Can I use frozen pumpkin instead of fresh?

Oh, I wish. But trust me, frozen pumpkin just doesn't work here - all that extra moisture turns into steam in the oven, leaving you with soggy cubes instead of those glorious caramelized edges. The texture is all wrong. Fresh pumpkin (or butternut squash) is totally worth the tiny bit of extra prep work.

How do I keep my pumpkin from getting soggy?

Two words: space and heat. First, give those pumpkin pieces room to breathe on the baking sheet - if they're piled up, they'll steam instead of roast. Second, make sure your oven is fully preheated before the pan goes in. That initial blast of high heat helps crisp up the exterior fast. And don't skip the tossing halfway through - it makes all the difference.

Can I make this ahead for a dinner party?

Here's my party trick: roast the pumpkin up to 4 hours ahead and keep it at room temperature. Then, right before serving, brown fresh butter (the aroma will wow your guests) and toss it with the warm pumpkin. The flavors meld instantly, and everything tastes like it just came out of the oven. Much better than reheating already-buttered pumpkin.

Why does my brown butter keep burning?

Been there, The key is using medium (not high) heat and staying put - don't walk away, not even to stir the pumpkin. The butter goes from perfect to burnt in seconds. I use a light-colored pan so I can watch the color change, and I pull it off the heat the moment I smell that nutty aroma. If you're nervous, take it off a touch early - it keeps cooking from residual heat.

Brown Butter Roasted Pumpkin: A 35-Minute Masterpiece -

Name: Brown Butter Roasted Pumpkin: A 35-Minute Masterpiece
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 small pumpkin (about 2 lbs); 3 tbsp unsalted butter; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp cinnamon

Brown Butter Roasted Pumpkin: A 35-Minute Masterpiece

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A simple recipe for brown butter roasted pumpkin.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 4 servings
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 small pumpkin (about 2 lbs)
3 tbsp unsalted butter
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon

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Instructions

Preheat oven to 400°F.
Cut pumpkin into 1-inch cubes.
Toss pumpkin with olive oil, salt, pepper, and cinnamon.
Spread on a baking sheet and roast for 25 minutes.
Melt butter in a pan over medium heat until golden brown.
Toss roasted pumpkin with brown butter.
Serve warm.

Notes

Use any variety of pumpkin or squash.
Brown butter adds rich flavor.
Leftovers keep refrigerated for 3 days.

Find it online: https://recipeszest.com/brown-butter-roasted-pumpkin-recipe/