Roasted Pumpkin Cubes (Printable version)
Caramelized pumpkin cubes roasted with herbs and spices, perfect as a side or snack.
# Ingredient List:
→ Vegetables
01 - 2.2 lbs pumpkin (Hokkaido or butternut), peeled, seeded, and cut into ¾-inch cubes
→ Seasonings & Oils
02 - 2 tbsp olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp dried thyme or rosemary
06 - ½ tsp smoked paprika (optional)
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss the pumpkin cubes in a large bowl with olive oil, sea salt, black pepper, dried thyme, and smoked paprika until evenly coated.
03 - Spread the seasoned pumpkin cubes in a single layer on the prepared baking sheet.
04 - Roast for 25 to 30 minutes, turning once halfway through, until the pumpkin is golden and tender.
05 - Serve hot, optionally garnished with fresh herbs or a cheese topping if not vegan.
# Expert Suggestions:
01 -
- The edges get crispy and slightly charred while the inside stays creamy—it's that textural magic that happens when you roast things properly.
- It works as a side dish, snack, salad topper, or even stirred into grains, so one batch becomes three different meals.
- Takes barely 40 minutes from start to finish, which means you can have something warm and veggie-packed on the table without fuss.
02 -
- Don't skip turning the pumpkin halfway through—the unturned side will steam instead of caramelize, and you'll lose half the appeal.
- Smaller cubes brown faster but can dry out, while larger cubes stay creamy but take longer—2 cm is the sweet spot I've landed on after many experiments.
03 -
- Choose pumpkins labeled for cooking rather than carving—they're sweeter and less watery, and the difference is real.
- If you have a convection oven, reduce the temperature by 20°C and check them a few minutes earlier since they'll brown faster.