• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes & Cupcakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Side Dishes

    Published: Sep 3, 2021 · Modified: Apr 2, 2022 by Paula Montenegro · Income from ads and affiliates

    Easy Roasted Pumpkin

    Jump to Recipe
    Roasted pumpkin wedges on white surface, brown background, herbs, fork, orange text overlay
    Roasted pumpkin image collage with text
    Close up of roasted pumpkin wedges on white plate, herbs, orange text overlay

    Thick pumpkin wedges are baked with herbs and spices. A seasonal recipe that lets the vegetable shine! An easy and delicious savory side dish. This is so simple that it’s borderline a list of ingredients more than a recipe.

    Brown background, white surface, plates containing blistered pumpkin wedges, fresh herbs

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Originally published in October 2013, this post has been updated with images and text to serve you better.

    Seasonal is exactly the way 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 or what?

    This recipe today is perfect for pumpkin season when we might get excited and overstock our vegetable bin. And a great addition to the Thanksgiving menu, of course, 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. That is a great way to take an ok pumpkin and easily transform it into something worth eating alone or as a side dish.

    It's very different from when we roast a whole pumpkin to make our own pumpkin puree which is used instead of canned pumpkin for all our bakes like pumpkin bread or a pumpkin pie recipe.

    Close up of partial roasted pumpkin wedges on white plate, fresh herbs
    Table of Contents Open
    Ingredients
    Type of pumpkin to use
    How to bake the wedges
    Kitchen notes
    Frequently asked questions
    Other pumpkin recipes:
    Oven-Baked Pumpkin Wedges

    Ingredients

    • 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 kosher salt or sea salt. But again, any type you usually use will work for this recipe.
    • Pepper: freshly ground black pepper is always my go-to. Some people use white pepper.
    • Spices: I always use a touch of smoked paprika, ground jalapeño peppers, cayenne, or Merken (fantastic paprika from Chile). To that, 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 ones or one that adapts to your personal palate.
    Metal baking sheet with pumpkin wedges, spices, jar with oil, herbs

    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.
    Whole green English Pumpkin on a wooden table
    Wooden crate of whole dirty butternut squashes
    Two whole orange pumpkins on greyish wooden table
    English pumpkin - Butternut squash - Pie pumpkins

    How to bake the wedges

    This is an easy peasy pumpkin recipe meant to make your meal planning simpler.

    1. 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.
    2. Drizzle with oil.
    3. Sprinkle with salt and pepper.
    4. Sprinkle spices and herbs.
    5. Roast until charred, soft, and tender.
    Drizzling oil on raw pumpkin wedges on metal baking sheet
    Raw pumpkin wedges with spices and herbs on metal baking sheet
    Six baked pumpkin wedges on metal baking sheet

    Kitchen notes

    • Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
    • Wedges: cut medium-large wedges as they tend to shrink quite a bit after baking. If using smaller pumpkins, you might consider cutting the whole pumpkin into only 4 pieces.
    • Sharp knife: it's essential to have a good kitchen knife in order 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: it's good to add some ground cayenne or hot paprika if you want pumpkin with a kick. If going 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 also cut cubes or buy cubed pumpkins and roast them as you would the wedges, but the baking time will be shorter.

    This is a super easy side dish where the flavor comes from the pumpkin itself. So it's best to make it when in season.

    Baked pumpkin wedges with herbs on white plates, white surface, brown background

    Frequently asked questions

    How do you roast pumpkin so it doesn't go soggy?

    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.

    What are the best pumpkins for roasting?

    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.

    Is it better to steam or roast pumpkin?

    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).

    What can I do with fresh pumpkin seeds?

    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:

    • White round plate with pumpkin gnocchi on a white cloth
      Homemade Pumpkin Ricotta Gnocchi
    • Slices of pumpkin bread on dark metal wire rack, walnuts, white surface
      Pumpkin Walnut Bread
    • White bowl with pumpkin puree on off-white cloth
      How to Make Pumpkin Puree
    • Pumpkin pie slice, bitten, topped with whipped cream, on a white plate
      Pumpkin Pie with Graham Cracker Crust

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    White plate with two wedges of roasted pumpkin, white background, herbs, forks, salt.

    Oven-Baked Pumpkin Wedges

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Save Recipe Recipe Saved

    Thick wedges of pumpkin are baked with herbs and spicces. A seasonal recipe that lets the vegetable shine! Easy and delicious. This is so simple it’s borderline between a list of ingredients and a recipe. Yet ingredients, when they are good, the simpler the better, right?

    • Total Time: 55 minutes
    • Yield: 4 servings

    Ingredients

    • ½ medium pumpkin (cut in 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

    1. Preheat the oven to 350ºF / 180ºC.
    2. 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. 
    3. Arrange the pumpkin wedges, cut side up, on a baking tray.
    4. Drizzle with olive oil, and sprinkle with salt, black pepper, cayenne pepper, cinnamon if using, and herbs. 
    5. 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.
    6. 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.
    7. I also like to serve it at room temperature without the cheese, just a platter of soft pumpkin wedges.

    Notes

    Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

    Wedges: cut medium-large wedges as they tend to shrink quite a bit after baking. If using smaller pumpkins, you might consider cutting the whole pumpkin into only 4 pieces.

    Herbs: I used thyme and oregano but it's a versatile recipe, so innovate with what you have at home. Sage goes very well and also rosemary if used sparingly.

    Spices: it's good to add some ground cayenne or hot paprika if you want pumpkin with a kick. If going for a sweeter tone, add a pinch of ground cinnamon and nutmeg. It's always good to adjust recipes to your own taste whenever possible. 

    Baking time: if using a giant pumpkin or a very small pumpkin, make sure you adjust baking times. 

    Olive oil substitutions: for roasting pumpkin wedges (or vegetables in general really) you can use any type of oil, like sunflower or coconut oil. Or even melted butter. 

    Sweeter variation: you can also sprinkle a small amount of brown sugar or a light drizzle of maple syrup on top of the wedges before baking.

    • Author: Paula Montenegro
    • Prep Time: 10
    • Cook Time: 45
    • Category: Side dish
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: ¼
    • Calories: 183
    • Sugar: 3.1 g
    • Sodium: 642.7 mg
    • Fat: 15.8 g
    • Carbohydrates: 7.4 g
    • Fiber: 0.8 g
    • Protein: 5.4 g
    • Cholesterol: 14.9 mg

    Keywords: roasted pumkin

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Side Dishes

    • White bowl plate with avocado, heart of palm and red onion salad on a grey surface.
      Hearts of Palm Salad
    • Herbs, dried fruit, and carrot chickpea salad with almonds on white plate on a wooden table. A wood spoon beside it.
      Moroccan Carrot Salad
    • Several eggplant rounds with honey and chopped parsley on a white plate set on a wooden surface.
      Honey Eggplant
    • A glass bowl with mango peach salsa on a white surface with a white cloth and corn chips around.
      Peach Mango Salsa

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Monet says

      October 22, 2013 at 3:06 am

      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!

      Reply
    2. e / dig in says

      October 22, 2013 at 12:38 am

      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!

      Reply
    3. Liz Berg says

      October 21, 2013 at 11:23 pm

      Oh, I LOVE the caramelization of your pumpkin slices...and the flavors added sound like a divine fit! Beautifully done!

      Reply
    4. SallyBR says

      October 21, 2013 at 3:27 pm

      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!

      Reply
    5. myediblejourney.com says

      October 21, 2013 at 2:53 pm

      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).

      Reply
    6. Christine @ 24 Carrot Kitchen says

      October 21, 2013 at 1:55 pm

      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! 🙂

      Reply
    7. Bam's Kitchen says

      October 21, 2013 at 11:42 am

      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

      Reply
    8. Karen @ Lemon Grove Cake Diaries says

      October 21, 2013 at 8:59 am

      Did you say simple...sign me up. Roasted pumpkin and goats cheese are a great flavour combination.

      Reply
    9. Montse {Rhu and Sam} says

      October 21, 2013 at 7:23 am

      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 😉

      Reply
    10. The Ninja Baker says

      October 21, 2013 at 6:47 am

      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.

      Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Shortbread fingers stacked on white surface
      The Best Lemon Shortbread
    • Close view of peach dump cake serving in white bowl with a teal spoon.
      Peach Dump Cake
    • Close up of goblet with lemon and raspberry dessert being held with a blue shirt as background.
      No Bake Lemon Dessert
    • White plate with two wedges of roasted pumpkin, white background, herbs, forks, salt.
      Easy Roasted Pumpkin
    • Purple bowl with almond cream being lifted with a silver spoon. Grey and white surface and background.
      Frangipane (almond cream) with video!
    • Lifting a slice of ricotta cheesecake from the whole cake on a white plate with a silver knife. White background.
      Crustless Ricotta Cheesecake

    Fruit desserts

    • Serving of apple berry crumble in a white bowl. Hands holding it. Teal background.
      Apple Berry Crumble
    • Close up of chocolate cherry dump cake serving in a white bowl.
      Chocolate Cherry Dump Cake
    • A white round dish with baked peach crumble and a silver spoon.
      Peach Crumble
    • White plate with square of apple crumb bar with ice cream. Green cloth in the background.
      Easy Apple Crumb Bars

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes