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Easy Roasted Pumpkin Recipe
5 from 78 votes

Easy Roasted Pumpkin Recipe

Easy Roasted Pumpkin transforms peeled and cubed sugar pumpkin with olive oil and seasonings into tender, flavorful roasted cubes. The seasoning of garlic powder, chili powder or smoked paprika, and kosher salt coats the sweet pumpkin, which softens and caramelizes in a hot oven. This creates versatile roasted pumpkin pieces suitable as a side, mash base, or ingredient in other dishes.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 servings
Calories: 108 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 sugar pumpkin 2 pounds whole, 1.5 pounds cleaned
  • 2 tablespoons olive oil or melted butter
  • 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder or smoked paprika

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F. Set an oven rack to the lowest position. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
  2. Wash and dry the pumpkin. Microwave it for one minute on high to soften.
  3. Carefully, using a very sharp chef’s knife and back-and-forth sawing motions, cut the pumpkin in half. Slice a sliver from the stem side first if you don’t want to cut through the stem, which is difficult to do.
  4. Use a large metal spoon to remove the pulp and seeds. If some stubborn pulp remains, cut it with kitchen scissors. If desired, save the seeds to make roasted pumpkin seeds.
  5. Back to using the sharp knife and the sawing motions, cut each pumpkin half into four one-inch-thick moon-shaped slices, discarding the ends.
  6. Using a vegetable peeler, peel the skin off, then cut each pumpkin slice into 1-inch cubes.
  7. Place the pumpkin cubes in a large bowl. Add the olive oil, kosher salt, garlic powder, and chili powder. Use a large spoon or your hands to coat the pumpkin chunks evenly.
  8. Arrange the pumpkin cubes in a single layer on the prepared baking sheet. Bake them until tender, about 30 minutes, tossing them halfway through. Serve immediately.

Notes

  • Choose a small sugar pumpkin with firm, deeply colored flesh for better flavor than large pumpkins.
  • Adjust microwave softening time for larger pumpkins; about one minute per 1–2 pounds.
  • Alternatively, roast pumpkin halves unpeeled cut-side down for about 30 minutes until tender if you prefer to mash rather than cube.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat gently at low microwave power to avoid softening too much.

Nutrition Information

Serving 0.25recipe Calories 108kcal (5%) Carbohydrates 12g (4%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 286mg (12%) Fiber 1g (4%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 108

% Daily Value*

Serving 0.25recipe
Calories 108kcal 5%
Carbohydrates 12g 4%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 286mg 12%
Fiber 1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.