Thick pumpkin wedges (larger pieces also work) are baked with herbs and spices easily adapted to your palate. A very versatile seasonal recipe that lets the vegetable shine! It is an easy and delicious savory side dish. A simple dish for when pumpkin season starts.
Seasonal is exactly how I like to eat my vegetables, but still, they're a far cry from what I remember eating growing up, a time when you didn't have to look for organic, much less pay so much for it because it was organic. Am I getting nostalgic?
Today's recipe is perfect for pumpkin season when we might get excited and overstock our vegetable bin.
It's a great addition to the Thanksgiving dinner menu, especially if we want to add some no-fuss, healthy recipes to go with the main dish.
What happens when you roast pumpkin?
The flavor intensifies and sweetens a little. The flesh of the pumpkin retains a higher moisture content as the outer part caramelizes to a wonderful golden brown.
Roasting pumpkin is a simple way to transform a standard vegetable into a flavorful and easy side dish. If you have a gas oven or wood-fired oven that can reach high temperatures, be careful not to char the wedges too much before the inside is soft and fully cooked.
The flavor comes from the pumpkin itself. So it's best to make it when in season. However, this cooking method can also lift off-season, light-colored vegetables.
It's very different from when we roast a whole pumpkin to make homemade pumpkin puree, which is used instead of canned pumpkin for all our bakes (like pumpkin bread or a pumpkin pie recipe).
Ingredient list
- Pumpkin: there are several you can choose from, like pie pumpkins, sugar pumpkins, English pumpkins (the green-yellow one below), small pumpkins, and even butternut squash. They all work. I don't particularly recommend the spaghetti squash or any other similar because the pulp is not creamy but stringy.
- Olive oil: I live by this oil when roasting vegetables but you can use any type you like, like sunflower or coconut oil. Or melted butter.
- Salt: I like using kosher salt or fine sea salt. But regular table salt works just fine.
- Pepper: freshly ground black pepper is always my go-to. Some people like white pepper.
- Spices: I always use a touch of smoked paprika, ground jalapeño peppers, cayenne, or Merken (a fantastic smoked paprika from Chile). I sometimes add a smidge of ground cinnamon and maybe a few grindings of nutmeg if I want to add some sweet warmth to the recipe.
- Herbs: you can use fresh or dried. I like a mix of oregano and thyme, sometimes sage. Pumpkin goes well with many herbs, and you should find the one (or ones) that adapts to your palate.
Type of pumpkin to use
This recipe works with most pumpkins but the ones that are best for making pumpkin puree or pumpkin soup are great when roasted.
- I like the one we here call English pumpkin, Kabocha squash, pie pumpkin or sugar pumpkin (orange ones), and butternut or winter squash.
- I recommend not to use stringy pumpkins such as spaghetti or acorn squash. They don't have a creamy pulp and the result is not the same. Carving pumpkins is also not the best choice here.
- Here is a list of pumpkins you might like to read to know about other types.
How to cut the pumpkin
The yield usually depends on the size of the pumpkin. It's simpler to cut thinner wedges from large pumpkins. You can also cut thicker pieces and cut them in half. How you're serving them is also a consideration.
- Wedges: these are thick pieces, the most common ones and shown in the images of this post. A regular round pumpkin renders anywhere from 8 to 14 wedges, sometimes more. We cut medium pumpkins in half, then each half in 6 usually.
- Larger pieces: you can cut the pumpkin into fewer, much thicker wedges, like 8 total. You might want more flesh and less browned parts. A small pumpkin might render less amount of wedges.
- Half a pumpkin: for small pumpkins, this is a good idea. Or because you want it to be a meal in itself.
- Butternut squash: rounds are the equivalent of wedges for this type of squash. They can be thicker or thinner, just like wedges.
How to roast pumpkin
This is an easy-peasy pumpkin recipe meant to make your meal planning simpler.
- Cut the pumpkin into wedges (or pumpkin slices) and put them on a baking sheet or tray (or cookie sheet). You can use parchment paper or aluminum foil to line the pan.
- Drizzle with oil.
- Sprinkle with salt and pepper.
- Sprinkle spices and herbs.
- Roast until charred, soft, and tender.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Wedges: cut medium-large wedges as they tend to shrink quite a bit after baking. You might consider cutting the whole pumpkin into only 4 pieces if using smaller pumpkins.
- Sharp knife: it's essential to have a good kitchen knife to cut the wedges. Be careful, as it can be slippery. You might need to make partial cuts depending on the size of the pumpkin.
- Herbs: I used thyme and oregano, but innovate with what you have at home. Sage goes very well, and also rosemary if used sparingly.
- Spices: add some ground cayenne or hot paprika if you want pumpkin with a kick. For a sweeter tone, add a pinch of ground cinnamon and nutmeg.
- Serving: a sprinkle of goat cheese or feta goes very well with these savory side dishes.
- Baking time: if using a giant pumpkin or a very small pumpkin, make sure you adjust baking times.
- Pumpkin cubes: you can cut cubes or buy packaged pumpkin chunks or cubed pumpkin at the grocery store and roast them as you would the wedges, but the baking time will be shorter.
- Large crowd: when roasting pumpkin for several people, you might need to make it in batches. Also, consider cutting the wedges in half if you have several side dishes so the plates can accommodate them all.
Roast it in a medium or medium-high oven, between 350°-375°F (180°-190°C). A low oven will not achieve the golden skin we need for it to not be soggy as the water will not completely evaporate.
Choose pumpkins that don't have a stringy pulp. The ones used for making pumpkin purée or pumpkin pie are the best, usually labeled sugar or pie pumpkins. Acorn squash and spaghetti squash don't get the best results.
It depends on the flavor and texture you want. One is not better than the other, but steaming will get you a softer pumpkin all around while roasting will create a golden skin and have a deeper flavor (the best way to eat it if you ask me).
Roast them! It's an easy recipe. Scoop out the seeds of the pumpkin with a large spoon and put them in a medium or large bowl of cold water and make sure they don't have bits of pumpkin strings attached to them. Put them on a baking sheet, drizzle some olive oil, sprinkle salt and pepper, and dry in a medium/low oven (around 300°F) until dried and golden. Let them cool completely and store them in an airtight container.
Other pumpkin recipes:
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Roasted Pumpkin (oven baked)
Ingredients
- ½ medium pumpkin, cut into thick wedges
- 3 or 4 tablespoons olive oil, see Notes below for alternatives
- ½ teaspoon salt, or to taste
- Black pepper, freshly ground if possible, to taste
- Dash of cayenne pepper, or hot/smoked paprika
- 2 tablespoons fresh herbs or 2 teaspoons dried, I like thyme and oregano or sage
- Pinch of ground cinnamon, optional
- For serving: goat cheese or feta cheese, optional
Instructions
- Preheat the oven to 350ºF (180ºC).
- Cut the whole pumpkin in half and cut each pumpkin half into thick wedges. All the pumpkin slices might not fit in your oven at once, so you might need to bake them in two batches.
- Arrange the pumpkin wedges, cut side up, on a baking tray.
- Drizzle with olive oil, and sprinkle with salt, black pepper, cayenne pepper, cinnamon if using, and herbs.
- Bake for 15 minutes, and lay them on their sides. Continue baking for 15 more minutes, turn them on the other side and bake for 15 more minutes, or until golden and soft.
- Transfer the pumpkin wedges to the serving platter, scatter crumbled goat cheese or feta on top if you want, a drizzle of olive oil, and serve.
- I also like to serve it at room temperature without the cheese, just a platter of soft pumpkin wedges.
Reyes says
Delicious! Even my husband enjoyed it and he is not a fan of pumpkin. I will definetly be making this again. Thank you for the recipe.
Tony says
Hi Paula.
Last night I used the first of your recipes - Roasted Pumpkin (oven baked) - for my family. Everyone liked it and said how tasty the pumpkin was. A big change from the usual "not pumpkin again".
I look forward to try more of your recipes.
Katerina says
How perfectly roasted is this pumpkin! I agree with Angie - it looks beyond delicious. Thanks for sharing, Paula!
Paula Montenegro says
Thanks Katerina! It's so simple to make and so delicious, right? Have a great week.
angiesrecipes says
They look droolworthy! Love the caramelized edges and sweet mellow flesh.
Paula Montenegro says
Thanks Angie, I love it too!
Rini Desai says
It looks so good! Going to try and top it with a pomegranate balsamic.
Nancy @ gottagetbaked says
Ahhhh, these photos are stunning, Paula. Roasted squash is one of my favourite things to eat so I have no problem recreating this dish as we enter the cold winter months. Just looking at your pictures makes me feel all cozy inside. Wish I were at home in my pjs and my oven on instead of at work (blech).
laurasmess says
Beautiful, beautiful photographs Paula. Gorgeous in its simplicity. You've put perfect flavours together, I haven't quite roasted pumpkin in this way before. Thanks for the inspiration! xx
Marissa | Pinch and Swirl says
It's so true, "the simpler the better". I love roasted squash, and with goat cheese and thyme, even better! Just gorgeous Paula!
Silvia says
Hola, Pau. Me encanta este modo de preparar zapallo. En Córdoba se lo llama zapallo de Brasil .... Es tal cual lo describís: lo simple muchas veces es lo mejor logrado. Igual con lo de las frutas en el camino de la escuela, antes lo orgánico nos venía dado singularmente. El placer de leerte, como siempre. Y ni qué hablar de las fotos. Son impecables en todos los sentidos.
XOXO
Alice @ Hip Foodie Mom says
Hi Paula,
I agree! Simple and seasonal are the way to go! and I love recipes like this. . so simple, yet absolutely delicious. I can taste the roasted pumpkin from your fabulous photos. . and congrats on the e-mag! I was trying to get it to translate to English but did not have any luck. In any case, I saw your photo and "Vintage Kitchen". . woot woot!! I will try again. . I really want to read it! that must have been so much fun!
Monet says
Eating seasonally makes all the difference. This looks like one of the more gorgeous fall dishes that I've seen. And I love the thought of pairing the tangy goat cheese with the pumpkin. Thank you for sharing!
e / dig in says
i agree with you paula, simple treatment is best. roasted pumpkin - it's very popular here in australia as well - works so well with woody herbs like sage and some heat from smoky paprika or dried chili, my favourites. i haven't tried it with goat's cheese though!
Liz Berg says
Oh, I LOVE the caramelization of your pumpkin slices...and the flavors added sound like a divine fit! Beautifully done!
SallyBR says
Beautiful recipe! I sometimes grill rings of accorn squash, but haven't done that in a long while, thanks for inspiring me to go in that direction...
goat cheese and pumpkin is a great combination!
myediblejourney.com says
Thanks for adding my pumpkin pickles to your round up. Your recipe looks great. I much prefer savoury preparations of squash and pumpkin over ones doused with sugar (or *shudder* marshmallows).
Christine @ 24 Carrot Kitchen says
Oh, I have to find and try the English pumpkin. I bet I have passed it in the store and now I know! Love the goat cheese and pumpkin combo. This looks so delicious!
I made your Triple Chocolate Peanut Clusters this past week and it continues to be one of my favorite recipes. It is easy and delicious. Just an FYI - check the link in recipes, it goes to focaccia bread? I did a search and found it, so all is well! 🙂
Bam's Kitchen says
Simple and delicious! I could eat this as my main with a light salad on the side and would be a very happy camper. Take Care, BAM
Karen @ Lemon Grove Cake Diaries says
Did you say simple...sign me up. Roasted pumpkin and goats cheese are a great flavour combination.
Montse {Rhu and Sam} says
Esos trozos de calabaza se ven deliciosos. Qué receta tan sencilla y llenar de sabor. Este fin de semana he cogido hierbas aromáticas del huerto así que aprovecharé la temporada de calabaza 😉
The Ninja Baker says
Truly a celebration of autumn, Paula. Love the image of your picking plums with your brother on the way back from school. Appreciate the how-to on baking the English pumpkin, too.