If you’ve been wondering How to Roast Pumpkin, you might be surprised to find out that it’s easier than you might think! Perfectly seasoned pumpkin wedges are oven roasted until soft and tender making them a great Thanksgiving or Fall appetizer or side dish!
Looking for a great Fall or Thanksgiving appetizer or side dish? Wondering what exactly to do with fresh pumpkin? Love to cook seasonably and want to learn how to roast pumpkin? Whatever your reason, these roasted pumpkin wedges check off all the boxes. They’re soft and tender, can be seasoned however you like and bake up in the oven on a single sheet pan for easy clean up. The best part? You’re getting a 2-for-1 deal if you roast the seeds as well! This roasted pumpkin recipe will put everyone in the festive spirit and is an easy way to enjoy pumpkin any time of year.
When you think of a pumpkin, you most likely think of putting a stencil up to one with a sharp knife and trying your best not to struggle to carve it. Am I right? At least I know that’s one of the only ways I’ve ever thought of them. I mean, other than roasting the pumpkin seeds (something my family has always done), how to roast pumpkin never really crossed my mind. But why?! Roasted pumpkin is just as good as any other Winter squash! Take this pumpkin soup and this butternut squash soup, for example. Both just as delicious, comforting and creamy as the other. But yet, pumpkin is often so much more overlooked than good ol’ butternut squash.
Now, I ain’t saying that I don’t absolutely love butternut squash in all its glory. All I’m saying is that I think pumpkin is deserving of a little bit of that glory, too. It’s a versatile ingredient that can be the star of the dish in and of itself (Exhibit A: these roasted pumpkin wedges). Many people don’t realize how delicious and easy it is to roast pumpkin. Not to mention…healthy!
SO, WHAT ARE THE HEALTH BENEFITS OF EATING PUMPKIN, ANYWAY?
I thought you might ask! Pumpkin is a nutrient dense food that can be used in a variety of savory or sweet recipes. It’s full of valuable nutrients such as Iron, Potassium, Magnesium, Fibre, Protein and healthy fats. It’s also got a whack load of good-for-you vitamins such as A, K, E, B6 and C. Since it has a high water content, pumpkin is also low in calories making it a good option for those trying to lose weight.
Also, and I’m sorry (NOT SORRY) if I sound like a broken record here, BUT pumpkin seeds! Seriously…do not throw these guys out! The seeds can be eaten raw or roasted (so good roasted!!) and pack in several valuable nutrients themselves. They’re a great light and healthy snack and will surely make you feel good about being able to eat the entire pumpkin. Except the skin and stem…unless you’re into that kind of stuff, of course….
INGREDIENTS YOU’LL NEED TO MAKE THIS ROASTED PUMPKIN RECIPE
- Pumpkin: Any small type of pumpkin will work here (not the large Jack-o-Lantern types). I used the small little guys known as “sugar pie pumpkins” or simply “pie pumpkins” since they’re mostly used for making pumpkin pie. They’ve got a sweet, rich, almost buttery flavour with a smooth, dense texture. They’re way easier to work with than larger pumpkins, taste better and make the perfect size wedges because of their small size and round shape. Alternatively, a good type of pumpkin to use for this recipe would be the Kabocha Pumpkin as it doesn’t have stringy flesh or fibers like the sugar pie pumpkins do.
- Olive Oil: For extra flavour, helps the pumpkin wedges caramelize as they roast in the oven and also helps the seasonings stick to the wedges. I like using good quality Extra Virgin Olive Oil for this recipe because of the flavour it adds. But, feel free to use a different kind of oil instead, if you prefer. Avocado or coconut are always great options. Or, you can use butter or ghee instead, if you desire.
- Seasoning: Where a lot of the flavour will come from! You can choose to keep things simple with just a little bit of salt and pepper. Or, you can get a little creative with it and come up with a seasoning mix of your choice. Here, I wanted to go for a little bit of sweet AND savoury (because why not?!…the options are endless!) so I decided to go with a mixture of homemade pumpkin spice, thyme and salt and pepper which I thought worked beautifully with the pumpkin.
- Fresh Herbs: Totally optional but adds a bit of extra flavour and of course, a pop of colour. Chopped fresh parsley, cilantro, thyme or basil are always great options.
HOW TO ROAST PUMPKIN (KEY TIPS)
- Use a sharp knife to cut the pumpkin into wedges. The skin is tough and not the easiest thing to cut through so having a sharp knife makes this process as easy as possible. Not gonna lie, it could get a little frustrating if you don’t have the proper knife! Do your best to get them into the same size wedges as possible to ensure even cooking. But don’t fret if they’re not perfect, I know it can be a little bit challenging. EXTRA TIP: Place a clean kitchen towel or cloth underneath the pumpkin as you’re cutting it to hold it in place and prevent it from slipping.
- Scoop out the seeds and SAVE THEM. This is a little bit of a messy process/slimy situation but you need to remove the seeds to make these wedges anyway. And trust me, they make an amazing healthy snack. Find out how to easily roast those pumpkin seeds here.
- Try and get rid of as much of the stringy flesh as you can if you’re using a sugar pie pumpkin like I did. The stringy fibres will turn hard and crisp up in the oven making this dish unpleasant. EXTRA TIP: Use a sharp paring knife to cut or scrape out as much of it as you can.
- Be generous with the oil and seasonings. You’re gonna wanna coat as much of the exposed flesh as possible. Use a basting brush to get it all over, in and around! The pumpkin will come out dry if some of the flesh is left untouched so be sure to get it all.
- Line the baking sheet with parchment paper or a silicone baking mat to ensure the pumpkin wedges don’t stick to the pan as they bake. Plus, extra points for easy clean up!
- Rotate/flip the wedges while roasting to ensure even cooking and caramelization on each side! That means turning it 3 different times throughout cooking. It might seem like overkill but trust me, it makes a difference.
- THE WAY I LIKE TO EAT THESE ROASTED PUMPKIN WEDGES FOR MAXIMUM DELICIOUSNESS: Peel off the tough skin. It should come right off as the pumpkin will be nice and soft and tender. Flip the piece over so it’s seasoned side down and unseasoned side up (the side that just came out of the peel). Salt that side. Enjoy!
FREQUENTLY ASKED QUESTIONS
In this case, yes, we do leave the skin on and only remove it after roasting when ready to eat. I like serving the pumpkin wedges directly in the skin and have everyone remove it themselves. It should easily come out as the pumpkin will be nice and tender. PRO TIP: Salt the back side of the pumpkin once you remove the skin for maximum flavour!
The options for seasoning these bad boys are endless! For a spicy kick, try a combination of cayenne, chili oil, smoked paprika and chili flakes. If you want something on the sweeter side, try them with some brown sugar, cinnamon and a drizzle of maple syrup or honey. For something a little more elegant or fancy, roast them when garlic powder and Italian seasoning. Then, when they come out of the oven, hit them with some crumbled goat cheese, pomegranate seeds and an extra drizzle of olive oil. You can really let your creative juices flow here and experiment with a whole different array of herbs and spices!
Any leftover pumpkin wedges should be stored in an airtight container and kept in the fridge. They’ll be good for up to 5 days. When ready to eat again, simply reheat in a 350° oven until heated through. Alternatively, you can use an airfryer or microwave.
These pumpkin wedges make a great Thanksgiving or Halloween appetizer or side dish. They go great with all your typical Thanksgiving fixin’s like mashed potatoes, butternut squash soup and roasted brussel sprouts. They’re also great next to chicken, beef or fish dishes. However, don’t write them off as a hearty main dish next to a side salad or some cauliflower rice.
- 1 small Pumpkin like Sugar Pie or Kabocha
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Pumpkin Spice
- 1 tsp Thyme
- 1 tsp Salt
- 1/2 tsp Pepper
- Fresh Chopped Herbs, for garnish, optional
- Preheat the oven to 400° and line a baking sheet with parchment paper.
- Using a sharp chef's knife, carefully cut the pumpkin in half. Scrape out the seeds using a spoon*
- Cut the pumpkin halves into 1 1/2-inch thick wedges. You should get 4 wedges per half. Try your best to scrape or cut out all of the tough and stringy fibers...if you don't, they'll harden in the oven and basically ruin the entire dish!
- Lay the wedges out in a single layer on the prepared sheet pan, skin side down. Drizzle the olive oil equally over top each piece.
- Mix the seasoning in a small bowl ramekin and sprinkle it evenly over top. Use a basting brush or your hands to run the seasoning and oil all over the wedges. Be sure not to miss any of the flesh or it'll come out dry.
- Bake for 45 minutes, flipping every 15 minutes. You're going to turn the wedges on all 3 sides during this process. Start with the skin side down, then, after 15 minutes, flip it over so one side of the pumpkin is touching the pan. 15 minutes after that, you'll flip it once more so the last side gets a chance to brown and caramelize on the pan. At the end of the 45 minutes, the bottom and two sides of the wedges will all have come in contact with the pan ensuring even cooking throughout. Garnish with fresh chopped herbs, if desired, and serve warm.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 325mgCarbohydrates: 15gFiber: 2gSugar: 7gProtein: 2g
Nutrition is only an estimate and calculated using Nutritionix.
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