This roasted pumpkin recipe will turn a simple pumpkin into a golden, caramelized, and irresistibly cozy dish.
Holly’s Harvest Highlights
- Flavor: Brushed with oil and lightly seasoned, this recipe is the best way to make pumpkin extra sweet, rich, and caramelized.
- Skill Level: With just a few ingredients, this recipe is an easy way to enjoy a simple, nutrient rich dish.
- Serving suggestions: These versatile roasted pumpkin wedges are perfect for salads, soups, or as a tasty low calorie side.
Ingredient Insights
- Pumpkin: Pie pumpkins are best for roasting – they’re also called sugar pumpkins and are about one to two pounds each. They should be whole, unblemished, and heavy, with a slightly sweet smell. Carving pumpkins are not grown for eating, so they’re not the best choice for this recipe.
Vibrant Variations
- Leftover bacon grease can be used instead of oil for a mild, smoky flavor. Melted butter or ghee will also work.
- Depending on how you’ll use roasted pumpkin, you can season it sweet with a cinnamon and sugar-free mix, or sprinkle on a savory Italian seasoning or a zesty southwestern blend. Paprika, nutmeg, and chili powder are also good additions for a spiced side.
- Mild and sweet, squashes like spaghetti, butternut, and zucchini all roast well and are powerhouses of antioxidants, minerals, and fiber.
How to Roast Pumpkin
- Cut pumpkin and scoop out the strings and seeds.
- Cut pumpkins into slices, brush with oil, and season as desired.
- Bake (full recipe below).
Pumpkin Possibilities
- A one-pound pumpkin yields about 4 cups of raw cubes or 1 cup pureed so remember this when you want to make pumpkin butter, pumpkin soup, pumpkin pie, or cheesecake.
- This is great for any recipes that call for homemade pumpkin puree. To make it smooth put the flesh of the pumpkin in a blender and blend until smooth.
- And, don’t forget to roast pumpkin seeds for a healthy, on-the-go snack.
- Serve oven-roasted pumpkin as a Thanksgiving or holiday dinner side. Or toss it into a hearty Fall salad, or puree it and add to low-carb Alfredo for a seasonal spaghetti with zoodles.
Pumpkin Preservation
Keep leftover roasted pumpkin in a covered container in the refrigerator for up to 7 days or frozen in zippered bags for up to 6 months.
Serve this Roasted Pumpkin With…
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Roasted Pumpkin Recipe
This easy roasted pumpkin recipe uses simple ingredients to create tender, flavorful wedges that are perfect as a side or addition to soups and salads.
Equipment
Ingredients
- 1 small pumpkin about 2 pounds
- olive oil to taste
- salt and pepper to taste
Instructions
- Preheat oven to 400℉. Line a baking tray with parchment.
- Cut the pumpkin in half vertically and scoop out the seeds and stringy insides with a spoon. Cut the flesh into 1-inch thick wedges.
- Lay wedges out on the prepared baking sheet and brush with olive oil. Season with salt and pepper.
- Bake for 20-25 minutes until tender and easily pierced with a fork.
Notes
- Use more or less olive oil, according to preference. Brush and season both sides of the wedges for the best flavor.
- Leftover roasted pumpkin will keep in an airtight container in the refrigerator for 7 days or in the freezer for 6 months.
Nutrition Information
Calories: 44kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 578mg | Fiber: 1g | Sugar: 5g | Vitamin A: 14472IU | Vitamin C: 15mg | Calcium: 36mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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