Roasted Harvest Vegetables in a Baked Pumpkin
Celebrate the flavors of autumn with this show-stopping recipe for Roasted Harvest Vegetables in a Baked Pumpkin! This recipe combines tender seasonal vegetables—like sweet potatoes, carrots, parsnips, and Brussels sprouts—roasted to perfection inside a whole pie pumpkin for a stunning edible centerpiece. Infused with olive oil, garlic, and warm spices like cinnamon and nutmeg, the vegetables soak in the pumpkin’s natural sweetness while baking to golden caramelization. Topped with a sprinkle of fresh herbs and optional Parmesan cheese, this dish is as wholesome as it is dramatic. Perfect for a holiday table or cozy fall gathering, it’s a deliciously creative way to serve up fresh, vibrant produce. Cooking keywords: roasted vegetables, baked pumpkin, fall recipes, seasonal produce, vegetarian holiday dishes.
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Recipe Information
Ingredients
- 1 pie pumpkin (around 4-5 pounds)
- 1 large sweet potato
- 3 medium carrots
- 2 medium parsnips
- 1 cup brussels sprouts
- 1 large red onion
- 3 tablespoons olive oil
- 3 garlic cloves
- 1 tablespoon fresh thyme
- 1 teaspoon fresh rosemary
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Carefully cut the top off the pumpkin to create a lid. Scoop out the seeds and stringy pulp from inside the pumpkin. Set the cleaned pumpkin aside.
Peel and dice the sweet potato, carrots, and parsnips into bite-sized chunks. Trim and halve the brussels sprouts and slice the red onion into wedges.
In a large bowl, combine the diced vegetables, olive oil, minced garlic, fresh thyme, fresh rosemary, ground cinnamon, ground nutmeg, salt, and black pepper. Toss well to coat all the vegetables evenly.
Place the pumpkin on a baking sheet lined with parchment paper. Fill the hollowed-out pumpkin with the seasoned vegetables.
Replace the pumpkin lid if desired, and lightly oil the outside of the pumpkin to prevent it from drying out during roasting.
Bake the pumpkin and vegetables in the preheated oven for 75-90 minutes, or until the pumpkin is tender when pierced with a fork and the vegetables are fully cooked and caramelized.
Once cooked, carefully remove the pumpkin from the oven and let it cool for a few minutes. If desired, sprinkle the roasted vegetables with parmesan cheese before serving.
Place the baked pumpkin on a serving platter and slice it into wedges, allowing each serving to include a mix of pumpkin flesh and roasted vegetables.
Nutrition Facts
Calories |
1549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3108 mg | 135% | |
| Total Carbohydrate | 232.4 g | 85% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 81.4 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 906 mg | 70% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 7328 mg | 156% | |
*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.
