Description
This Roasted Pumpkin recipe is the perfect fall side dish—simple, flavorful, and beautifully caramelized with warm spices. It’s a cozy, crowd-pleasing favorite made in under 30 minutes. Great for weeknights, gatherings, or holiday spreads!
Ingredients
4 cups pumpkin, peeled and cut into 1-inch cubes
2 Tbsp olive oil
1 tsp vegetable bouillon powder
½ tsp garlic powder
½ tsp onion powder
¼ tsp dried thyme
¼ tsp black pepper
½ tsp salt (optional, depending on bouillon saltiness)
Instructions
Preheat & Prepare:
Heat your oven to 400°F (200°C). Peel and remove the pumpkin seeds, then cut the flesh into evenly sized 1‑inch cubes so everything roasts uniformly.Season & Toss:
Place the pumpkin cubes into a mixing bowl. Drizzle with olive oil and sprinkle bouillon powder, garlic powder, onion powder, dried thyme, black pepper, and salt if needed. Gently toss until each cube is evenly coated with the seasoning.Roast to Perfection:
Arrange the seasoned cubes in a single layer on a parchment‑lined baking sheet, allowing space between pieces so they roast rather than steam. Bake for 25–30 minutes, flipping once halfway, until the cubes are tender inside with nicely caramelized, golden edges.Serve & Enjoy:
Transfer the warm roasted pumpkin to a serving dish. If you’d like, garnish with fresh herbs or a sprinkle of toasted seeds for crunch. Serve immediately and enjoy its cozy, flavorful warmth.
Notes
Use sugar or pie pumpkin for best texture and flavor. Don’t overcrowd the pan—give the cubes space to roast and caramelize. You can substitute with butternut squash or add a drizzle of maple syrup for a sweeter twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 103
- Sugar: 3g
- Carbohydrates: 10g
- Protein: 2g