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Easy Roasted Pumpkin with Herbs and Spices Recipe

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  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

Enjoy a simple and delicious recipe for Easy Roasted Pumpkin with crisp edges and creamy pulp. Thick wedges of seasonal pumpkin are baked to golden perfection with olive oil, herbs, and spices, creating a flavorful side dish perfect for the holiday season or any cozy meal. This method highlights the natural sweetness and texture of the pumpkin, with optional toppings like crumbled goat cheese or feta for added richness.

Ingredients

Pumpkin

  • ½ whole English or sugar pumpkin

Seasonings and Herbs

  • 4 tablespoons olive oil (see Notes for alternatives)
  • ½ teaspoon salt or to taste
  • Freshly ground black pepper to taste
  • Dash of cayenne pepper or hot/smoked paprika
  • 2 tablespoons fresh herbs or 2 teaspoons dried (thyme, oregano, or sage recommended)
  • Pinch of ground cinnamon (optional, for warmth)

Toppings (Optional)

  • Crumbled goat cheese or feta cheese, to serve

Instructions

  1. Preheat the Oven: Set your oven to 350ºF (180ºC) so it reaches the perfect temperature for roasting.
  2. Prepare the Pumpkin: Using a sharp kitchen knife, carefully cut half of the whole English or sugar pumpkin into thick wedges. Depending on the pumpkin’s size, you may need to make partial cuts. If wedges don’t all fit on your baking tray, prepare to roast in batches.
  3. Arrange on Baking Tray: Lay the pumpkin wedges cut side up in a single layer on the tray, ensuring there’s space around each piece for even roasting.
  4. Season the Pumpkin: Drizzle olive oil generously over the wedges, then sprinkle with salt, freshly ground black pepper, a dash of cayenne or smoked paprika, fresh or dried herbs, and an optional pinch of ground cinnamon for added warmth.
  5. Start Roasting: Bake the pumpkin wedges for 15 minutes in the preheated oven.
  6. Turn Wedges on Side: After 15 minutes, turn each wedge onto its side to encourage even cooking and crispier edges, then bake for another 15 minutes.
  7. Final Turn and Roast: Turn the wedges onto their other side and continue baking for a final 15 minutes or until the wedges are golden, tender, and easily pierced with a fork. Cooking times may vary depending on pumpkin type and wedge size.
  8. Serve: Transfer the roasted pumpkin wedges to a serving platter. Optionally, sprinkle crumbled goat cheese or feta on top and add an extra drizzle of olive oil. Serve warm or at room temperature for a delicious side dish.

Notes

  • Wedges Size: Medium-large wedges work best as pumpkins shrink during roasting. For smaller pumpkins, consider cutting into just 4 pieces.
  • Spice Variations: Add cayenne or smoked paprika for a spicy kick. For sweeter notes, try ground cinnamon or nutmeg. Adjust seasonings according to your taste preferences.
  • Oil Alternatives: Substitute olive oil with sunflower oil, coconut oil, or even melted butter for a different flavor profile.
  • Sweet Variation: For a sweeter twist, sprinkle brown sugar or drizzle maple syrup over the wedges before roasting.

Find it online: https://evelynscooking.com/easy-roasted-pumpkin-with-herbs-and-spices-recipe/