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Roasted Seminole Pumpkin Recipe

Roasted Seminole Pumpkin Recipe

Mary Smith |

Food storage is an important factor in which varieties I grow in my own food garden.

On November 23, 2022 I wrote:

"I've been experimenting with food storage. This Seminole pumpkin was harvested late October 2021. A year ago. Stored in a cool, dry spot.
Cut open today and it looks & smells fresh.
Tastes amazing! I'm saving more seeds. This is hands down the winner. No wonder it is a Native American staple."


This Roasted Seminole Pumpkin is so delicious by itself that it barely needs seasoning!



1 Seminole Pumpkin

6 cloves of peeled garlic (or more)

Rosemary, dry or fresh

1/4 teaspoon Salt & Pepper

olive oil


Preheat your oven to 400 degreesF.

Cut your Seminole pumpkin in half and scoop out the seeds. Save those seeds for next season or roast them.

Slice the halves in 1/2 inch slices.

In a large mixing bowl, place the Seminole Pumpkin slices inside. Drizzle with olive oil and sprinkle with your preferred spices. For this I used salt, pepper, garlic and rosemary. Toss to coat.

Using a large baking pan/casserole pan/cookie sheet, spread out your Seminole Pumpkin slices.

Bake uncovered for approx 25 to 350 minutes.


This was so delicious that we ate the whole pumpkin. If you have never grown a Seminole Pumpkin, they are a bit smaller than a small sugar pumpkin but definitely larger than a jack-be-little pumpkin.

I can't wait to make this again!

If you have additional questions, please feel free to ask!



I’ll need to grow these so I can try the recipe. Looks really good!


I’m excited to try planting these next year for the first time.
I heard about you through someone else suggesting your seeds, but I can’t remember who now. I’ve been following for a few years and ordered several times!

Christine Bailey ,

Hmmm, I wonder how these would do in Ohio? It looks delicious and I love how well they store.


This looks really good. I love squash fixed simply so it’s flavor shines through.

Heather ,

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