Roasted Pumpkin Recipe

roasted and seasoned pumpkin wedges on a parchment lined plate, garnished with cilantro.

This easy roasted pumpkin recipe turns fresh pumpkin into tender, caramelized wedges seasoned with olive oil, thyme, and warm spices. A cozy fall side dish for weeknight dinners or the holiday table.

Prep Time 15

Cook Time 45

Total Time 1

Servings wedges

Ingredients

1 small pumpkin such as sugar pie or kabocha
2 tbsp extra virgin olive oil
1 tsp pumpkin pie spice
1 tsp dried thyme
1 tsp salt
½ tsp black pepper
fresh chopped herbs for garnish, optional

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Using a sharp chef’s knife, carefully cut the pumpkin in half. Scoop out the seeds with a spoon and set them aside for roasting, if desired.
Cut each pumpkin half into approximately four 1½-inch-thick wedges. Remove any tough or stringy fibres still clinging to the flesh, as they can become hard in the oven.
Place the pumpkin wedges in a single layer on the prepared baking sheet, skin-side down. Drizzle the olive oil evenly over the wedges.
In a small bowl, combine the pumpkin pie spice, thyme, salt, and pepper.
Sprinkle evenly over the pumpkin, then use a pastry brush or your hands to spread the oil and seasonings over all of the exposed flesh.
Roast for 45 minutes, turning the wedges every 15 minutes so all three sides have a chance to make contact with the baking sheet. Start skin-side down, turn onto one cut side after 15 minutes, then onto the other cut side after another 15 minutes. The pumpkin is ready when the flesh is fork tender with golden, caramelized edges.
Garnish with fresh chopped herbs, if desired, and serve warm.

Notes

Choose a small cooking pumpkin. Sugar pie or kabocha are good options. Skip large carving pumpkins, which tend to be more watery and stringy.

Save the seeds! Don’t toss them while prepping. Turn them into crispy roasted pumpkin seeds for an easy snack.

Keep the skin on for roasting. It helps the wedges hold their shape and is easy to pull away from the tender flesh before eating.

Give the wedges room. Use a large enough baking sheet to keep them in a single layer without crowding, which helps them caramelize instead of steam.

Season again after peeling, if needed. A little extra salt on the newly exposed side of the pumpkin makes a big difference.

Store leftovers for up to 5 days. Keep them refrigerated in an airtight container and reheat in the oven or air fryer for the best texture.

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