Roasted Pumpkin is a perfect blend of sweet and savory, enhanced by aromatic herbs like thyme and parsley. Seasoned with paprika and garlic powder, it caramelizes beautifully in the oven. This versatile dish pairs excellently with meats, seafood, and salads for any meal.
1Sugar Pumpkin1 pumpkin weighs approx 3-4 lb (1-2 kg)
3tbspOlive Oil
1tbspPaprika
1tspGarlic Powder
Saltto taste
3sprigsThyme Leaves
1tspParsley Leaveschopped
Instructions
Roasting Pumpkin
Begin by washing the pumpkin thoroughly and drying it with a kitchen towel. Cut the pumpkin in half, then use a spoon to scoop out the seeds and stringy parts. (Tip: Keep the seeds for roasting later!)
Cut the halved pumpkin into evenly sized wedges, aiming for pieces that will cook at the same rate.
Cut the wedges into smaller, bite-sized chunks. You can leave the skin on for extra texture, or peel it off if you prefer a softer bite.
Place the pumpkin pieces in a bowl. Drizzle with oil and sprinkle with paprika, garlic powder, salt, and some fresh thyme and parsley. Toss everything to coat well.
Spread the seasoned pumpkin onto a parchment-lined baking tray in a single layer, ensuring they don't touch for even roasting. Use two trays if needed to prevent crowding.
Roast in a preheated oven at 400°F for 20-25 minutes. Then, open the oven and gently turn the pumpkin pieces over with a spatula for even browning. Continue to roast for another 10-15 minutes until they are tender and golden.
Once done, remove the pumpkin from the oven, and it's ready to enjoy.
Serving
Enjoy the roasted pumpkin warm as a tasty side, or let it cool if you're prepping for future meals. For more pairing ideas, check out the 'Serving Suggestions' below.
Notes
Here are my top tips for making your roasted pumpkin even better:
Preparing the Pumpkin:
Select the Best Pumpkin: Choose smaller sugar pumpkins for their superior flavor and smoother texture. These varieties are not only tastier but also easier to handle in the kitchen.
Safety First: Pumpkin cutting can be challenging due to their hardness. To make this safer and easier, keep your fingers away from the cutting path and use a sharp, sturdy knife.
Save and Savor the Seeds: Instead of discarding the pumpkin seeds, save them for a tasty snack. Clean them, give them a quick roast, and enjoy. For a step-by-step guide, check out the Roasted Pumpkin Seeds recipe on my blog.
Uniform Pieces: Cut your pumpkin into evenly sized pieces to ensure they roast uniformly, giving you perfectly cooked pumpkin every time.
Seasoning and Cooking:
Boost the Flavor: Generously season your pumpkin. A good drizzle of olive oil and a hearty blend of spices such as paprika, garlic powder, and fresh herbs like thyme and rosemary will significantly enhance the taste.
Monitor the Roasting Time: Preheat your oven to 400°F and keep a close watch on your pumpkin. You're looking for a tender and golden finish, avoiding anything overly soft.
Flip for Perfection: Halfway through roasting, turn the pieces over. This helps each side get beautifully caramelized and evenly cooked.
Roasting Tips:
Avoid Sticking: Line your roasting tray with parchment paper. This simple step prevents the pumpkin from sticking and makes cleanup a breeze.
Space for Caramelization: Spread the pumpkin pieces out on the tray. Ample space between them not only ensures even roasting but also encourages the edges to caramelize, adding a delightful texture and enhanced flavor to your dish.