Here's how to roast pumpkin so it turns out golden outside and tender inside every time. Thick pumpkin wedges (larger pieces also work) are oven-baked with a drizzle of oil, herbs and spices you can easily adapt to your palate. If you need a simple, flavorful side dish in under 1 hour, this is a versatile seasonal recipe that lets the vegetable shine! The texture can vary depending on the pumpkin variety you use, and since you're already scooping out the middle, I've included roasting pumpkin seeds so nothing goes to waste.
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Effortless side dish
Seasonal is exactly how I like to eat my vegetables, and 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, more wholesome recipes to go with the main dish and other loaded ideas like a sweet potato casserole or this very popular but cheese-heavy green bean bake.
- Reyes ⭐️⭐️⭐️⭐️⭐️
Delicious! Even my husband enjoyed it, and he is not a fan of pumpkin. I will definitely be making this again. Thank you for the recipe.
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 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.
Testing notes
Paula's tips that make a difference.
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. 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.
Pumpkin cubes or chunks: They're great when you want a side dish for a salad and tacos. 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. They're not my favorite to serve on their own as they roast too quickly and might lack consistency.
Leave the skin on the wedges. It holds it together as it softens and gives you something to grip while you eat, and on pie or sugar pumpkins it turns tender enough to eat right along with the flesh. Peeling first means the wedges slump and lose their shape before the middle is cooked through.
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.
Adjust baking time, depending on the size of the pieces. Check often, especially if using cubes or smaller pieces.
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.
Type of pumpkin to use
- I like the ones we here call English pumpkin, Kabocha squash, pie pumpkin or sugar pumpkin (orange ones), and butternut or winter squash. They're the ones used for making pumpkin purée or pumpkin pie.
- Skip the stringy varieties like spaghetti and acorn squash. They don't have the creamy pulp you want here, and the result is not the same. Carving pumpkins is also not the best choice here.
- You can use the same technique and recipe for butternut squash, which is sweet and fantastic when oven-baked! And it might be more available, depending on where you are.
- Here is a list of pumpkins you might like to read about.
Ingredients
Quantities are listed in the recipe card toward the end of this post. The Ingredients page has more details and lists the brands I use.
- 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 like recommend the spaghetti squash or any other similar ones 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. Each adds a different flavor and sometimes texture.
- 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.
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 yields anywhere from 8 to 14 wedges, sometimes more. We cut medium pumpkins in half, then each half into 6 wedges, usually.
- Larger pieces: you can cut the pumpkin into fewer, much thicker wedges, like 8 total. You might want more flesh and fewer browned parts. A small pumpkin might yield fewer 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 in the oven, step by step
This is an easy-peasy pumpkin recipe meant to make your meal planning simpler.
Pumpkin wedges, slices or chunks
Cut the pumpkin into wedges, slices or large chunks depending on the type of pumpkin and put them on a baking sheet or oven tray. You can use parchment paper or aluminum foil to line the pan for easier cleanup.
Drizzle with oil. I always use olive oil, but any type you regularly use works.
Flavorings
First, sprinkle with salt and pepper. Then come the herbs and spices, and that's where you can choose and make it your own.
You can opt for a simple dish, go all in with spicy ingredients or make a slightly sweet roast by adding a small pinch of warm spices like cinnamon, allspice or pumpkin pie spice mix.
Roast and turn
The pumpkin is done when it is charred, soft, and tender.
Turn the pieces over at halftime to make sure they're golden and slightly charred on both sides.
What can I do with fresh pumpkin seeds?
Roast them! It's an easy way of using them.
Scoop out the seeds of the pumpkin with a large spoon, put them in a medium or large bowl of cold water and remove the bits of pumpkin strings attached to them. Pat them completely dry (I use paper towels), put them on a baking sheet, drizzle with 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.
Easy Roasted Pumpkin (crisp edges, creamy pulp)
Ingredients
- ½ whole English or sugar pumpkin
- 4 tablespoons olive oil, see Notes below for alternatives
- ½ teaspoon salt, or to taste
- freshly ground black pepper, 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 warmth
- crumbled goat cheese or feta cheese, optional, to serve
Instructions
- Preheat the oven to 350ºF (180ºC).
- Cut ½ whole English or sugar pumpkin into thick wedges using a sharp kitchen knife. Be careful, as it can be slippery. You might need to make partial cuts depending on the size of the pumpkin. If the pumpkin slices don't fit in your tray at once, you might need to bake them in two batches.
- Arrange the pumpkin wedges, cut side up, in a single layer on a baking tray.
- Drizzle with 4 tablespoons olive oil and sprinkle with ½ teaspoon salt, freshly ground black pepper, a dash of cayenne pepper, 2 tablespoons fresh herbs or 2 teaspoons dried and a pinch of ground cinnamon, if using.
- 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 fork-tender. The baking time can vary (sometimes significantly) depending on the type of pumpkin and size of the wedges or chunks.
- Transfer the pumpkin wedges to the serving platter, scatter crumbled goat cheese or feta cheese on top if you want, an extra 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.
foodwanderings says
Oh my goodness I was just telling Nancy how I need to bake and cook more with pumpkins. They are now in season and I should totally take advantage of it. The photos are so pretty and roasted pumpkin with cheese and herbs?! Mmmmm
Kitchen Riffs says
Simple ingredients simply handled often make the best dishes. This one is great! I love roast squash - such flavor! And with goat cheese? A delightful pairing. Really good stuff, and great photos. Thanks.
Mary Callan says
What a perfect way to serve pumpkin - LOVE the goat cheese and thyme!
Mary x
Miss Messy says
Sounds gorgeous! Like a perfect fall supper! I love goats cheese.
Abbe@This is How I Cook says
Lovely, Paula. I imagine it tastes even better. Can't wait to try it!
Deb says
Impeccable photos Paula! A fabulous fall recipe that I want to try! Seasonal and bursting with flavor, an outstanding post!
Cher Rockwell says
Goat cheese and squash is a favorite fall/ winter combination around here. Love this!
Patty Price says
Loving the color of your pumpkin wedges and being partial to goat cheese myself, the goat cheese sprinkles on the roasted pumpkin. This is a wonderful holiday menu addition and beautifully photographed!
thelittleloaf says
I can't get enough of roasted pumpkin and squash at the moment - so sweet and versatile. Yours looks lovely - goat's cheese is such a good accompaniment.
Cocoa and Lavender says
The simplicity is beautiful - both the recipe and the exquisite photos. It is the season, and our market is rampant with different squashes and pumpkins. It almost makes me happy that winter is here! ~ David
Mardi Michels says
This is inspired and inspiring. So pretty and I can just imagine how tasty it is 🙂
Becca @ Amuse Your Bouche says
Oh yummy, I LOVE goat's cheese and it goes so well with pumpkin and squash - don't think I've ever just had the two together as simply as this though, love it 🙂
Jeannie Tay says
Oh yummy! I love pumpkin and I love goat cheese, a great pairing indeed!
Laura Dembowski says
I bake with pumpkin all the time but have never thought to use it as a savory side dish. Such a great fall idea!
dentistvschef says
Simply delicious...
creamy buttery pumpkin with savoury goat cheese, nothing better!
nice autumn recipe!
Medeja says
Pumpkin and goat cheese sounds like a really nice combination of flavors!
Cathleen says
Stunning photography. This looks so delectable! Several of my favorite flavors together - perfect.
Angie Schneider says
This is my favourite way to enjoy pumpkins. Roasting has definitely brought out the heavenly sweetness of winter squashes.
Terra says
It is crazy, I have not roasted a squash yet this year. I need to change this ASAP right? 🙂 I love the flavors you have combined in your English Pumpkin, it sounds so delicious! Hugs, Terra
yummychunklet says
Such a beautiful roasted color!