Roasted Pumpkin Recipe

Roasted pumpkin is a delightful dish that effortlessly blends simplicity with bold, earthy flavors. Its versatility makes it a fantastic side dish, snack, or even a base for creative recipes. With a handful of ingredients and straightforward steps, this recipe transforms a humble sugar pumpkin into tender, golden cubes infused with rich spices and aromatic olive oil.

Roasted Pumpkin Recipe
Roasted Pumpkin Recipe

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Ingredients Overview

The star of this recipe, the sugar pumpkin, is chosen for its natural sweetness and firm texture, perfect for roasting. Olive oil acts as the ideal fat, enhancing the pumpkin’s caramelization while adding a subtle richness. Garlic powder and chili powder contribute a flavorful depth, with the chili powder offering a smoky or spicy kick. For balance, kosher salt brings out the natural flavors, ensuring every bite is perfectly seasoned. For those who enjoy variety, smoked paprika can replace chili powder for a milder, smoky profile, while melted butter serves as a luscious alternative to olive oil.

Step-by-Step Preparation

Cleaning, microwaving, and cutting a pumpkin may seem daunting, but with a few tips, it becomes a breeze. Start by thoroughly washing and drying the pumpkin to remove any dirt. A quick one-minute zap in the microwave softens the tough exterior, making it easier to slice. Using a sharp chef’s knife and a steady sawing motion, halve the pumpkin safely, removing a small section from the stem end to avoid cutting through the stem. Scoop out the seeds and stringy pulp with a metal spoon, and for particularly stubborn pulp, kitchen scissors do the trick.

Cutting the pumpkin into uniform cubes ensures even roasting, so slice each half into crescents before peeling off the skin with a vegetable peeler. Uniformity not only aids in cooking but also results in visually appealing cubes that crisp and caramelize beautifully in the oven. Tossing the pumpkin cubes with olive oil, salt, and spices in a large bowl guarantees an even coating, letting each piece soak up the bold flavors.

The secret to perfect roasting lies in the oven setup. Preheat to 425°F and position the rack at the lowest level for optimal heat exposure. Spread the seasoned cubes in a single layer on parchment-lined baking sheets to prevent sticking and promote even cooking. Tossing the cubes midway through the roasting process ensures a uniformly tender interior and a slightly crisp, caramelized exterior.

Roasted Pumpkin Recipe
Roasted Pumpkin Recipe

Recipe Tips & Frequently Asked Questions

How to select the best pumpkin for roasting:
Choose sugar pumpkins, as they are small, sweet, and have a firmer texture compared to carving pumpkins.

Using parchment paper for easy cleanup:
High-heat-resistant parchment simplifies cleaning and prevents sticking.

Adjusting spices to match personal preferences:
Swap garlic powder for onion powder, or add a pinch of cumin for an earthy twist.

Can I use other types of squash for this recipe?
Yes, butternut squash or kabocha are excellent alternatives with similar roasting properties.

How do I make this recipe vegan or gluten-free?
The recipe is naturally vegan and gluten-free; ensure the spices contain no additives.

What’s the best way to roast the pumpkin seeds separately?
Clean the seeds, toss them with olive oil and spices, and roast at 350°F for 15–20 minutes.

What to Serve With This Recipe

Roasted pumpkin pairs seamlessly with a variety of dishes. Serve it alongside roasted chicken or grilled fish for a wholesome meal, or incorporate it into a grain bowl with quinoa, kale, and feta. For a lighter pairing, complement it with a dollop of tangy yogurt sauce or a drizzle of balsamic glaze. To round out a festive spread, pair it with roasted vegetables or creamy mashed potatoes.

Storage and Reheating Tips

Leftovers can be stored in an airtight container in the refrigerator for up to five days. For longer storage, freeze the pumpkin in single layers on a baking sheet before transferring it to a freezer-safe bag or container. Reheating is best done in the oven at 350°F to restore the pumpkin’s crisp edges and tender interior. Avoid microwaving, as it can make the cubes soggy.

This roasted pumpkin recipe is a celebration of simple, bold flavors and effortless preparation. Its versatility invites experimentation, whether with spices or serving options. With just a few steps and minimal ingredients, you can create a dish that’s both comforting and impressive, perfect for any occasion.

Roasted Pumpkin Recipe
Roasted Pumpkin Recipe

Ingredients

1 teaspoon garlic powder
1 teaspoon chili powder (or smoked paprika)
1 sugar pumpkin (2 pounds whole, 1.5 pounds cleaned)
2 tablespoons olive oil (or melted butter)
1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon of another salt, such as Morton kosher salt)

Instructions

Preheat your oven to 425°F and position the oven rack at the lowest level. Line a large rimmed baking sheet with high-heat-resistant parchment paper for easy cleanup.

Rinse the pumpkin thoroughly and pat it dry. To soften slightly, microwave the pumpkin for one minute on high.

With a sharp chef’s knife, carefully cut the pumpkin in half. Use a sawing motion and remove a thin slice from the stem end if avoiding the stem entirely. Removing the stem makes the process more manageable as it can be tough to cut through.

Scoop out the seeds and stringy pulp using a sturdy metal spoon. For any stubborn pulp, use kitchen scissors to cut it away. If desired, set aside the seeds for roasting later.

Slice each pumpkin half into four crescent-shaped pieces, approximately one inch thick. Discard the ends that may not yield uniform slices.

Peel off the skin using a vegetable peeler, ensuring all hard exterior is removed. Cut the crescent slices into neat 1-inch cubes for even cooking.

Transfer the pumpkin cubes to a large mixing bowl. Drizzle with olive oil, then sprinkle evenly with kosher salt, garlic powder, and chili powder. Mix thoroughly using your hands or a large spoon, ensuring every piece is well-coated with seasoning.

Spread the seasoned pumpkin cubes in a single layer on the prepared baking sheet. Bake for about 30 minutes, tossing the cubes halfway through to ensure even roasting. The pumpkin should be tender when pierced with a fork.

Serve hot as a delightful side dish or snack.

Roasted Pumpkin Recipe

Roasted Pumpkin Recipe

Transform a humble sugar pumpkin into golden, flavorful bites that are perfect as a snack or side dish for any occasion. This roasted pumpkin recipe is simple, versatile, and brimming with warm, aromatic spices.
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Course: Side Dish, Snack
Cuisine: American
Keyword: Roasted Pumpkin Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder or smoked paprika
  • 1 sugar pumpkin 2 pounds whole, 1.5 pounds cleaned
  • 2 tablespoons olive oil or melted butter
  • 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of another salt, such as Morton kosher salt

Instructions

  • Preheat your oven to 425°F and position the oven rack at the lowest level. Line a large rimmed baking sheet with high-heat-resistant parchment paper for easy cleanup.
  • Rinse the pumpkin thoroughly and pat it dry. To soften slightly, microwave the pumpkin for one minute on high.
  • With a sharp chef’s knife, carefully cut the pumpkin in half. Use a sawing motion and remove a thin slice from the stem end if avoiding the stem entirely. Removing the stem makes the process more manageable as it can be tough to cut through.
  • Scoop out the seeds and stringy pulp using a sturdy metal spoon. For any stubborn pulp, use kitchen scissors to cut it away. If desired, set aside the seeds for roasting later.
  • Slice each pumpkin half into four crescent-shaped pieces, approximately one inch thick. Discard the ends that may not yield uniform slices.
  • Peel off the skin using a vegetable peeler, ensuring all hard exterior is removed. Cut the crescent slices into neat 1-inch cubes for even cooking.
  • Transfer the pumpkin cubes to a large mixing bowl. Drizzle with olive oil, then sprinkle evenly with kosher salt, garlic powder, and chili powder. Mix thoroughly using your hands or a large spoon, ensuring every piece is well-coated with seasoning.
  • Spread the seasoned pumpkin cubes in a single layer on the prepared baking sheet. Bake for about 30 minutes, tossing the cubes halfway through to ensure even roasting. The pumpkin should be tender when pierced with a fork.
  • Serve hot as a delightful side dish or snack.

Notes

  • Use a small sugar pumpkin for the best flavor; larger pumpkins tend to have less taste. Choose one with firm, deep orange flesh, as larger pumpkins are better suited for Jack-o-lanterns than cooking.
  • For pumpkins larger than 2 pounds, microwave for a longer duration. A 5-pound pumpkin, for example, needs about two minutes on each side to soften before cutting.
  • As an alternative, skip peeling and cubing by simply cutting the pumpkin in half, removing the pulp and seeds, and roasting it cut-side-down on a parchment-lined baking sheet. Roast at 425°F for 30 minutes until fork-tender. This method yields a cooked pumpkin ideal for mashing and using in other recipes.
  • Store leftovers in the fridge in an airtight container for 3–4 days. Reheat gently in the microwave at 50% power to preserve texture.
  • For longer storage, freeze leftovers in freezer-safe containers or bags for up to three months.

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