Roasted Pumpkin Recipe
In this Roasted Pumpkin Recipe, the pumpkin is cut into wedges and roasted, skin-on to make a simple and pretty side dish for your Fall table. To roast pumpkin, slice the pumpkin. Drizzle with olive oil, sprinkle with your favorite spices (nutmeg, cinnamon, cloves, brown sugar) and roast 400F for 20 minutes. Learn and important tip on how to safely cut the pumpkin into wedges.
I like smaller pumpkins (plus, they are easier to cut through). You can also use Japanese pumpkin, or kabocha for this same roasted pumpkin recipe.
The most important tip to make roasted pumpkin wedges is this: To cut through the tough skin of the pumpkin, use the tip of a sharp, chef’s knife to first pierce the spot where you want to cut. That gives you a starting point for the blade of your knife to begin. Then nestle your blade into that spot, and gently rock back and forth. Don’t try to muscle it! The waxy surface of the pumpkin can slide on your cutting board.
Here, let me show you in a video:
Video: roasted pumpkin recipe
See more great pumpkin inspired recipes
Sweet Pumpkin Wonton Dessert from Steamy Kitchen
Pumpkin Mashed Potatoes from Steamy Kitchen
Chai Spiced Pumpkin Seeds from Shef’s Kitchen
- 1 small pumpkin or 1/4 large pumpkin
- 2 tablespoons olive oil
- 1/8 teaspoon ground clove
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons packed brown sugar
- 2 teaspoons sea salt
Heat oven to 400F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef's knife to cut slices of pumpkin, 1-inch thick.
Place pumpkin slices on baking sheet. Drizzle with olive oil and rub on both sides of pumpkin. Season with salt, spices and brown sugar. Roast for 18-20 minutes, depending on thickness of pumpkin slices (check at 15 minute mark).