Roast Pumpkin
Elevate your fall table with this savory and slightly sweet Roast Pumpkin recipe, a simple yet flavor-packed side dish perfect for cozy dinners or seasonal celebrations. Tender pumpkin wedges are tossed in a delightful blend of olive oil, garlic powder, paprika, and thyme, then oven-roasted to golden perfection with irresistibly caramelized edges. Ready in just an hour, this easy recipe highlights the natural sweetness of pumpkin while adding a subtle smoky and herbaceous kick. Serve it warm as a comforting side, vibrant salad topping, or hearty addition to grain bowls, and don’t forget the fresh parsley garnish for a pop of color and freshness. With minimal prep and maximum flavor, this dish is a must-try for autumnal feasts and beyond!
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Recipe Information
Ingredients
- 1 medium (approximately 2-3 lbs) Pumpkin
- 3 tablespoons Olive oil
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Wash the pumpkin thoroughly under running water to remove any dirt. Slice the pumpkin in half and scoop out the seeds and stringy pulp with a spoon. Save the seeds for roasting if desired.
Cut the pumpkin into 1-inch thick wedges or cubes, depending on your preference. Aim for uniform pieces to ensure even cooking.
In a large mixing bowl, combine olive oil, sea salt, black pepper, garlic powder, paprika, and dried thyme. Stir well to create a flavorful seasoning mixture.
Add the pumpkin pieces to the bowl and toss them thoroughly to coat each piece with the seasoning mixture.
Spread the seasoned pumpkin pieces in a single layer on the prepared baking sheet, leaving some space between them to allow for proper roasting.
Place the baking sheet in the preheated oven and roast the pumpkin for 40-45 minutes, flipping the pieces halfway through the cooking time. The pumpkin is ready when it is tender and lightly caramelized on the edges.
Remove the roasted pumpkin from the oven and allow it to cool for 5 minutes. Transfer to a serving plate and garnish with fresh parsley if desired.
Serve the roast pumpkin warm as a side dish or use it as an ingredient in salads, soups, or grain bowls.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1956 mg | 85% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 32.1 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4025 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
