Roasted Pumpkin with Herbs (Printable version)

Caramelized pumpkin cubes coated in olive oil and herbs, roasted to golden perfection.

# Ingredient List:

→ Vegetables

01 - 1 medium pumpkin (approximately 2.5 lbs), peeled, seeded, and cut into 1-inch cubes

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon dried thyme or rosemary
06 - 1/2 teaspoon ground cinnamon (optional)

→ Garnish

07 - 2 tablespoons chopped fresh parsley
08 - 1 tablespoon toasted pumpkin seeds

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss pumpkin cubes with olive oil, sea salt, black pepper, dried herbs, and cinnamon until evenly coated.
03 - Spread pumpkin in a single layer on the prepared baking sheet, spacing pieces to avoid crowding.
04 - Roast for 25 to 30 minutes, turning once halfway through, until edges are caramelized and pumpkin is fork-tender.
05 - Transfer to a serving platter. Garnish with fresh parsley and toasted pumpkin seeds if desired. Serve warm.

# Expert Suggestions:

01 -
  • You get that perfect balance of sweet and savory in every bite as if sharing a cozy kitchen moment with a friend
  • The ease and speed of preparation means it often saves me when guests arrive unexpectedly
02 -
  • Don't overcrowd the baking sheet or the pumpkin will steam rather than roast which loses that amazing caramelization
  • Adding cinnamon is optional but it truly changes the flavor profile from everyday to special even if subtle
03 -
  • Use parchment paper or a silicone mat for easy cleanup and to prevent sticking without extra oil
  • Turning the pumpkin halfway ensures even caramelization and prevents one side from burning

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