How to Cook a Cantaloupe
Preheat the oven to 375–400 °F (191–204 °C).. Wash the cantaloupe in cool water and cut it in half.. Scoop the seeds out with a large spoon and set them aside to roast them.
Steps
Preheat the oven to 375–400 °F (191–204 °C).
Preheat the oven to 375–400 °F (191–204 °C).
Wash the cantaloupe in cool water and cut it in half.
Wash the cantaloupe in cool water and cut it in half.
Scoop the seeds out with a large spoon and set them aside to roast them.
Scoop the seeds out with a large spoon and set them aside to roast them.
Slice the cantaloupe into bite-sized pieces for roasting.
Slice the cantaloupe into bite-sized pieces for roasting.
Sprinkle the cubes with 2 tbsp (8 g) of sugar if you like your cantaloupe sweet.
Sprinkle the cubes with 2 tbsp (8 g) of sugar if you like your cantaloupe sweet.
Arrange the cantaloupe on a baking sheet lined with parchment paper.
Arrange the cantaloupe on a baking sheet lined with parchment paper.
Roast the cantaloupe in the oven for 20 minutes.
Roast the cantaloupe in the oven for 20 minutes.
Let the fruit cool completely before serving.
Let the fruit cool completely before serving.
Preheat the oven to 320 °F (160 °C).
Preheat the oven to 320 °F (160 °C).
Rinse the seeds in a sieve and then pat them dry.
Rinse the seeds in a sieve and then pat them dry.
Coat the seeds in a mixture of 1 US tbsp (15 mL) of olive oil and some salt.
Coat the seeds in a mixture of 1 US tbsp (15 mL) of olive oil and some salt.
Arrange the seeds on a baking sheet lined with parchment paper.
Arrange the seeds on a baking sheet lined with parchment paper.
Roast the seeds in the oven for 22-23 minutes.
Roast the seeds in the oven for 22-23 minutes.
Store the seeds in an airtight container in the refrigerator or freezer.
Store the seeds in an airtight container in the refrigerator or freezer.
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