Roasted Pumpkin with Herbs

Discovering roasted pumpkin was like stumbling upon autumns best kept secret in my kitchen. The first time I roasted those tender, caramelized cubes with aromatic herbs I knew this simple side would become a holiday staple.

I still remember the afternoon when I nailed the caramelization just right and my guests kept sneaking extra servings – that day this dish earned a permanent spot on my table.

Ingredients

• Medium pumpkin: I choose one about 1.2 kg peeled and cut into 2.5 cm cubes for perfect roasting and texture
• Olive oil: For that golden crispiness and to carry the herbs evenly
• Sea salt and freshly ground black pepper: Simple seasonings that bring out the pumpkins natural sweetness
• Dried thyme or rosemary: I prefer thyme for its subtle earthiness but rosemary adds great aroma
• Ground cinnamon (optional): Just a hint to add warmth without overpowering
• Chopped fresh parsley and toasted pumpkin seeds (optional): For a fresh garnish and added crunch

Instructions

Get Everything Ready:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper for easy cleanup and even roasting.

Toss With Love:

In a large bowl, coat the pumpkin cubes with olive oil, salt, pepper, dried herbs, and cinnamon if you like. Feel the sticky sheen and smell those warming herbs.

Spread Out Nicely:

Arrange the pumpkin cubes in a single layer making sure each piece has breathing room to caramelize perfectly.

Roast to Perfection:

Bake for 25 to 30 minutes turning halfway to get golden edges and that soft fork-tender inside you crave.

Garnish and Serve:

Transfer to a platter and sprinkle with fresh parsley and toasted seeds if using. Serve warm and enjoy the delightful aromas.

Save

There was a time this simple dish became the comfort centerpiece during chilly holiday evenings when everyone gathered around sharing stories and leftovers alike.

Keeping It Fresh

Once roasted you can store pumpkin cubes in the fridge for 3 to 4 days and reheat gently to retain that tender texture instead of mushiness.

Serving Ideas That Clicked

I love adding these roasted cubes to grain bowls with kale and a drizzle of tahini for a filling vegan meal that feels indulgent but wholesome.

Last Minute Thoughts Before You Leave

Don't forget to taste for salt just before serving since ovens can mellow flavors differently each time

• Try a squeeze of fresh lemon juice on leftovers to brighten the flavors
• If you prefer nuts over seeds toasted walnuts are a lovely swap
• Remember this recipe scales well but keep spreading the cubes so they roast correctly

Save

Thanks for spending this time cooking side by side — I hope this roasted pumpkin brings warmth and joy to your table as it has to mine.

Recipe FAQs

→ What type of pumpkin works best for roasting?

Choose a medium pumpkin with firm flesh, peeled and cut into even cubes to ensure uniform cooking and caramelization.

→ Can I substitute other herbs for thyme or rosemary?

Yes, herbs like sage or oregano blend well with pumpkin and create different flavor profiles while maintaining the dish's aromatic quality.

→ How do I achieve a crispy caramelized edge on the pumpkin?

Roast the pumpkin at a high temperature (220°C/425°F) on a parchment-lined baking sheet without overcrowding, turning once halfway through.

→ Are there alternatives to pumpkin for this preparation?

Butternut squash or kabocha squash offer similar texture and sweetness and can be roasted using the same method.

→ What garnishes enhance the roasted pumpkin flavor?

Fresh chopped parsley adds brightness, and toasted pumpkin seeds provide a crunchy texture contrast to the tender pumpkin.