Tender Roasted Pumpkin (Print version)
Tender roasted pumpkin with caramelized edges, seasoned simply for sides or as an addition to grain bowls and salads.
# What you'll need:
→ Pumpkin
01 - 1 medium pumpkin (approximately 3.3 pounds), peeled, seeded, and cut into ¾ inch cubes
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon dried thyme or rosemary (optional)
→ Garnish
06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon toasted pumpkin seeds
# How to make it:
01 - Preheat the oven to 425°F and line a large baking tray with parchment paper.
02 - In a large bowl, toss the pumpkin cubes with olive oil, sea salt, black pepper, and herbs if using until evenly coated.
03 - Spread the seasoned pumpkin cubes in a single layer on the prepared baking tray.
04 - Roast in the oven for 25 to 30 minutes, turning halfway through, until the pumpkin is tender and golden with caramelized edges.
05 - Remove from oven and garnish with chopped parsley and toasted pumpkin seeds if desired. Serve warm.
# Expert suggestions:
01 -
- Golden, caramelized edges that taste almost sweet without any sugar.
- Ready in under 45 minutes from pumpkin to plate.
- Works as a side dish, salad topper, or grain bowl base without apologies.
02 -
- Don't skip the halfway turn—one side will burn while the other stays pale if you leave it alone.
- Parchment paper is worth it because roasted pumpkin sticks harder than you'd expect, and scrubbing pans ruins the whole experience.
03 -
- Cut your pumpkin into uniform sizes so everything finishes roasting at the same time—uneven pieces lead to disappointment.
- Don't crowd the pan; give each piece breathing room or you'll steam instead of roast, and that changes everything.