This Roasted Pumpkin recipe serves up perfectly oven roasted pumpkin. It’s an easy and versatile recipe. You can have them as pumpkin wedges with a dip or as a delicious side dish.
Why This Roasted Pumpkin Recipe Shines
- Crispy on the outside and tender in the middle.
- Perfect for Thanksgiving.
- Great as a snack or a side.
- You can save the seeds for roasting!
Ingredients
- Pumpkin
- Olive oil
- Ground clove, cinnamon, nutmeg, brown sugar, sea salt
How To Make This Roasted Pumpkin Recipe – Step By Step
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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.
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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).
Roasting A Pumpkin
Roasting truly elevates the inherent qualities of a fresh pumpkin, intensifying its flavors and imparting a velvety, creamy texture that stovetop methods can’t replicate. The aromatic trio of cinnamon, cloves, and nutmeg melds seamlessly with this creamy squash, accentuating its sweet undertones beautifully!
What Type Of Pumpkin Is Good For Roasting?
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.
How To Cut A Pumpkin
A better option is to buy “Pie Pumpkin” which is a smaller pumpkin. One Pie Pumpkin should feed 6 people.
As always, be careful cutting into the round pumpkin. I place the pumpkin on a kitchen towel to prevent slipping.
Cut into wedges
I like to clean up the inside surface just a bit, and get rid of any stringy parts of the pumpkin (that was previously clinging onto the seeds).
Top Tips For This Roasted Pumpkin Recipe
- 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.
- You can choose butternut squash or another kind of pumpkin for this roasted pumpkin recipe, but do peel them.
- Use a preheated oven.
- Cooking times will vary slightly, depending on the thickness of the pumpkin, so check at the 15 min mark.
See More Great Pumpkin Inspired Recipes
Have you tried this Roasted Pumpkin recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Roasted Pumpkin Recipe
Ingredients
- 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
Instructions
- 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).
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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I like your article, and love pumpkin.
This pumpkin recipe was delicious
Hi Hillary!
We’re truly grateful that you found the pumpkin recipe delicious! Your appreciation makes sharing recipes even more rewarding. Wishing you many more delightful culinary adventures!
Thank you.
Steamy Kitchen Team
Home cooked roasted pumpkin with potatoe gratin and green beans carrots compliment t bone steaks .yum
Delicious. The cinnamon is on spit. Added honey and some other time date syrup .
Thanks for the recipe!
to make to make life easier poke pumpkin with knife and micro for 3-4 min. than
cutl. Any ikind of hard skin no problem.
I will try this recipe this weekend with my grandchildren.
Used to think I didn’t like pumpkin (apart from soup) until I tried this recipe.
Perfect! I needed a simple, quick recipe, my little pumpkin was going South!
Love the ideas of the different spices, and of course the standby of Cinnamon, Sea Salt, Cloves, Nutmeg, and used Turbinando Sugar!
I will try the Curry as well, and use some other Spices like you suggest!
Thank you for a new way to quick cook the Winter Squashes we have now. I have an old Butternut from last year that needs to be harvested, too. So it will be next, may use Bacon fat in place of EVOO for the flavor boost.
Awesome Trudy! I agree, the spices make all the difference!
Thank you for your feedback and Bacon fat would make these extra savoury and dreamy!
Yes I agree this recipe delicious
Great
Greart
love
Very tasty pumkin. Thank you for the recepie
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WAY too much salt. First time we made it we had to throw it away — it was iso salty that it was inedible. Second time, we cut the salt from 2 teaspoons to 1/4 teaspoon and it came out really tasty! So otherwise a good recipe but CUT THE SALT WAY BACK!!!
Hello there,
That’s a great article about Roasted Pumpkin Recipe.
Keep your good job.
SO great it came out! It’s not really hard to make. Thank you much for sharing it!
Oh wow! I make something similar with butternut squash and goat’s cheese. Yum
Made the soup today. I skipped the vegetable broth as I didn’t have any but it turned out really yummy! Thanks for the easy and lovely recipe.
Yumm!!! Looks so nice. My boys are picky when it comes to certain vegetables one of them is pumpkin maybe this might change their minds
Thank you, enjoyed the recipe, was easy to make
I like the roast pumpkin…if you have more standard recipe card of it then share for me….
Delicious. I love this but how much is a serving? The nutrition label does not say.
Thank you for this recipe, it came out perfectly. We served with roast chicken. Everyone raved!
YUM!!!!!!!!!!!!!!!!!!!!!!
LOVE YOUR RECIPES!!!!!!!!!
Now I’m sad… got the “NOT FOUND, ERROR 404” when clicking on your link to the pumpkin seeds. 🙁
Hi Pam! Here’s the recipe: http://shefskitchen.com/2015/10/06/chai-tea-pumpkin-seeds/
Oh, Yummm! I cannot wait to try this! Now on to find your method of cooking pumpkin seeds (I haven’t made them in a long while, since my kids were young and home!). Thanks so much for sharing!
I was thinking to make boring pumpkin soup AGAIN. Then, I saw this. This is perfect to serve on Halloween night! Thank you!! As someone mentioned, I am going to try with Kabocha pumpkins!
I love roasting pumpkins. Thanks so much for simple way to roast. I made them for dinner, it turned out perfect.
Found the perfect recipe! Thank you, it was so easy. I used pumpkin pie spices
Q: When would you remove the skin of the pumpkin?
The skin just peels off, almost falls off when you serve it. I just serve with skin on, it helps keep the pumpkin together as I serve.
This looks healthy, easy and so tasty!
I have always baked my pumpkin,makes it so easy to use for pies and pumpkin cookies and breads. i love pumpkin,and the pumpkin spice coffee sounds great. Happy Thanksgiving !!!!
Roasted pumpkin is delightful! I love all kinds of roasted veggies. We have a quick veggie roasting guide that has served me well. http://eating-made-easy.com/2010/01/20/roasted-veggies/
‘Tis the season of the pumpkin! I love roasted veggies, so I know I will love this.
Ha! You crack me up, Chris! 🙂
I LOVE my Keurig, and the EcoBrew pods (SO MUCH easier to use than the “reuseable” pods that come with the Keurig). I’ve been using them to experiment with coffee combinations, apparently I’ll have to stop by a TJs soon!
Just to clarify, I am wearing the wool socks, sweats, etc….not the birds, ha ha.
I just love this time of year. Sleeping with the windows open and getting to snuggle up tight with a blanket at 3am because the temps dropped so much over night. Listening to all the birds on a quite sunday morning while comfy in sweat pants, wool socks, and sweater. Loving it! These pumpkins fit right into the fall comfort theme.
I just bought 2 pie pumpkins… might have to use one of them for roasting now!
Oh yum! I always use kabocha and love the sweetness. This will go on my list to try.
mmm… wonder if this is good with kabocha pumpkin
YES!!! Kabocha is my very favorite pumpkin
I’ve never tried roasted pumpkin but they look fantastic! Seasoned with cinnamon (I love it), hummm! I can#t wait to try it.
Yum. This looks amazing. I also like the sound of that Trader Joe’s coffee!!! I might need to pick some of that up this weekend.
Never had roasted pumpkin; can’t wait to try it! I LOVE all things pumpkin and pumpkin coffee is my favorite! I’m soooo jealous that you have a Keurig…I so want one! Happy Autumn!!
Ooooh – Trader Joe’s Pumpkin Spice Coffee?? That sounds fabuous! I want some!!! (And the roasted pumpkin looks delicious, too!)
I love roasting pumpkins. Homemade pumpkin puree is amazing. I’ll have to try your recipe for roasting wedges. Great video.
How did you know I was in the mood to roast pumpkins this week? You’re amazing. Love the video!
wow , your are in mood to roast pumpkin this week . i am going to follow this recipe right now.
Way too salty even with half the salt. Smelled fantastic when cooking but tasted awful! Had to toss my pumpkin.
I love being able to open the doors in the evenings and mornings! Still too hot during the day. Our puppy loves it too…she is such an AC dog. Her face is in the AC vents when we are in the car. I bought Trader Joe’s pumpkin spice chai tea latte…it’s wonderful I add it to my coffee, had it this morning. I was having fun checking out all their pumpkin things! I like pumpkin roasted like this!