Simple to prepare, roasted pumpkin is always welcome during the busy Fall season.
Brushed with oil and lightly seasoned, this recipe for oven roasted pumpkin is the best way to prepare it for sweet or savory dishes.
Make Roasted Pumpkin This Fall Because…
- Roasting pumpkins makes them extra sweet, rich, and caramelized.
- With just a few ingredients, this recipe is an easy way to enjoy a simple, nutrient-rich dish.
- These versatile roasted pumpkin wedges are perfect for salads, soups, or as a tasty side.
- Roasting enhances the natural sweetness of pumpkin, making it a flavorful and cozy fall favorite!
Ingredients
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.
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 seasoning like Italian, or a zesty southwestern blend. Paprika, nutmeg, and chili powder are also good additions.
- Mild and sweet, squashes like spaghetti, butternut, and zucchini are also great for roasting and are powerhouses of antioxidants, minerals, and fiber.
How to Make Roasted Pumpkin
- Cut pumpkin in half vertically and scoop out the strings and seeds.
- Cut pumpkins into slices, brush with oil, and season as desired.
- Bake until the pumpkin is tender (recipe below).
Ways to Use Roasted Pumpkin
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, a keto 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 side, toss it into a hearty Fall salad, or puree it and add to low-carb Alfredo for a seasonal spaghetti with zoodles.
How to Store Leftovers
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
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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