Now you have two hollow pumpkin boats. Place a half flat-side down on the cutting board. Slice it into wedges, like you’re cutting a pizza into thin slices. Aim for 1-2 inch wide wedges—these are easy to peel later.
Repeat with the other half. You’ll now have a pile of beautiful, moon-shaped wedges. Want cubes instead? Keep going. Just slice those wedges crosswise into chunks. Your kitchen is about to smell like a cozy fall festival.
How To Cook Cut Up Pumpkin
The Peeling Trick (Or Skip It!)
Here’s the cool part: you don’t even have to peel a pumpkin if you don’t want to. Roast the wedges whole with the skin on. After roasting (at 400°F for about 30-45 minutes), the skin will slip right off like a wet glove. Magic, right?
If you want raw cubes, use a vegetable peeler on the wedges before chopping. Or, take a sharp knife and carefully slice the skin off each wedge. It’s a bit of work, but the feeling of freeing that pure orange flesh is deeply satisfying. It’s like unwrapping a gift.
