This roasted pumpkin recipe is sugar pie pumpkin wedges cooked with brown sugar, maple syrup and cinnamon. The perfect sweet and savory side dish for fall and winter meals!
During the fall season, I make my fair share of pumpkin treats such as pumpkin bars and pumpkin chocolate chip bread. That being said, one of my favorite ways to enjoy this seasonal ingredient is with a simple roasted pumpkin dish.
You can’t go wrong when it comes to roasted vegetables, in my opinion they have so much more flavor than steamed or boiled veggies. This roasted pumpkin is a seasonal favorite that takes just minutes to put together and always gets rave reviews.
Roasted Pumpkin Ingredients
This recipe is made with fresh pumpkin, olive oil, maple syrup, brown sugar, cinnamon, salt and pepper.
How do you make roasted pumpkin?
Start by cutting the stem off a fresh whole pumpkin. Slice the pumpkin in half and scoop out the seeds with a spoon. Next, cut the pumpkin halves into wedges. Place olive oil, brown sugar, maple syrup and seasonings in a bowl, then stir to combine. Pour the olive oil mixture over the pumpkin and toss to coat. Roast the pumpkin until it’s tender and slightly caramelized, then serve and enjoy.
Tips for the perfect dish
- I prefer to cut my pumpkin into wedges for a more elegant presentation, but it’s also fine to cut it into cubes.
- This recipe also works well with other types of winter squash such as butternut and delicata squash. You can also use root vegetables such as sweet potato or carrots.
- Roasted pumpkin stays fresh in the refrigerator for up to 3 days.
- Serve this recipe as a side dish, or dice up the pumpkin and add it to soups, pasta, salads or use as a pizza topping.
Recipe FAQs
Cutting a pumpkin may seem intimidating at first, but it’s actually quite easy to do. Start by slicing the stem end off the pumpkin. Next, cut the pumpkin in half lengthwise and scoop out the seeds with a spoon. Cut each half into wedges that are about 3/4 of an inch thick, then you’re ready to proceed with the recipe.
I recommend using a sugar pie pumpkin for this recipe. This variety of pumpkin is readily available at the grocery store during the fall and winter months, and has a sweet flavor and good texture. The jack-o-lantern style pumpkins have a very stringy texture without much flavor, so it’s best to skip those and leave them for the Halloween festivities instead.
The skin of a pumpkin is edible and has a mild flavor. You’ll find that after the pumpkin wedges are roasted, the skin will peel right off, so it’s easy to remove the skin if you prefer to eat your roasted pumpkin without it. You can also peel the pumpkin before you cut it, but I find that the wedges don’t hold together as well in the oven when the skin is not attached.
Roasted pumpkin variations
I love this sweeter version of roasted pumpkin, but there are so many different ways to switch up the flavors in this recipe to suit your tastes.
- Bacon: Add 1/2 cup cooked crumbled bacon right before serving.
- Garlic and Herb: Omit the brown sugar and maple syrup, and instead add 1 teaspoon of minced garlic and 1 teaspoon of dried Italian seasoning to the olive oil.
- Red Onion: Add 1/2 cup of sliced red onion to the pan before the pumpkin goes into the oven.
- Cheese: Omit the brown sugar and maple syrup, and sprinkle the pumpkin with 1/4 cup of feta or parmesan cheese after it comes out of the oven.
This recipe is a unique and unexpected side dish that is sure to get rave reviews!
More pumpkin recipes you’ll enjoy
Roasted Pumpkin Video
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Roasted Pumpkin
This roasted pumpkin recipe is sugar pie pumpkin wedges cooked with brown sugar, maple syrup and cinnamon. The perfect sweet and savory side dish for fall and winter meals!
Instructions
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Preheat the oven to 400 degrees. Slice the stem off the pumpkin. Halve the pumpkin lengthwise and remove the seeds. Cut the halves into 3/4 inch thick wedges.
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Line a sheet pan with foil and coat with cooking spray.
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In a small bowl mix together the olive oil, maple syrup, brown sugar, cinnamon and salt and pepper to taste.
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Pour the olive oil mixture over the pumpkin and toss to coat.
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Bake for 20 minutes or until pumpkin is tender and starting to brown. Serve immediately.
Notes
- I prefer to cut my pumpkin into wedges for a more elegant presentation, but it’s also fine to cut it into cubes.
- Roasted pumpkin stays fresh in the refrigerator for up to 3 days.
Nutrition
Calories: 153kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 1043mg | Fiber: 2g | Sugar: 16g | Vitamin A: 843IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 2mg