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close up of roasted pumpkin wedges sprinkled with parsley.
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4.85 from 64 votes

The Best Roasted Pumpkin Recipe

Perfectly roasted pumpkin: an easy, spicy baked pumpkin recipe, you can enjoy this as a vegetarian meal with yogurt dip or as a side dish for meat, poultry or fish.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dishes
Cuisine: American
Servings: 3 servings
Calories: 386kcal
Author: Adina

Ingredients

Roasted pumpkin:

  • 1 small Hokkaido pumpkin 750 g/ 1.6 lb, Note 1
  • 2 garlic cloves
  • 1 teaspoon ground cumin Note 2
  • ½ teaspoon ground coriander
  • 1 teaspoon hot paprika powder
  • ½ teaspoon turmeric powder
  • 3-4 tablespoons olive oil
  • ½ teaspoon fine sea salt more to taste
  • ⅛ teaspoon ground black pepper

Yogurt tahini dip (Note 3):

  • ⅔ cup Greek yogurt 165 g
  • 1 tablespoon tahini
  • 1 teaspoon za'atar
  • 1 garlic clove
  • lemon juice to taste
  • fine sea salt
  • pepper
US - EU

Instructions

Roasted pumpkin:

  • Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
  • Halve pumpkin: Wash and dry the pumpkin. Use the tip of a sharp, large knife to pierce the spot where you want to start cutting. Carefully push the blade inside and cut all the way down. It’s not so easy cutting a pumpkin; please be careful, as it might slip on the cutting board.
    1 small Hokkaido pumpkin
  • Cut into wedges: Remove the seeds. Cut the pumpkin into wedges, about 1.5 cm/ 0.6 inches thick. Place them in a bowl or a casserole dish.
  • Spice mixture: In a small bowl, mix the grated garlic and the spices. Add the olive oil and stir to blend. You could add more olive oil if you wish, but I don't find it necessary. Add salt and pepper to taste.
    2 garlic cloves + 1 teaspoon ground cumin + ½ teaspoon ground coriander + 1 teaspoon hot paprika powder + ½ teaspoon turmeric powder + 3-4 tablespoons olive oil + ½ teaspoon fine sea salt + ⅛ teaspoon ground black pepper
  • Marinate: Pour the mixture over the pumpkin wedges and rub well with your hands to make sure that all the wedges are coated in the spice mixture. Leave to marinate for a while or roast immediately.
  • Roast: Place the wedges on the prepared baking tray lined. Roast for about 25-30 minutes until the wedges are as soft and slightly crispy around the edges.

Yogurt Dip:

  • Make the dip: Mix Greek yogurt, tahini, za'atar, grated garlic clove and salt, pepper, and lemon juice to taste.
    ⅔ cup Greek yogurt/ 165 g + 1 tablespoon tahini + 1 teaspoon za'atar + 1 garlic clove + lemon juice + fine sea salt + pepper
  • Serve hot with yogurt tahini dip or as a side dish.

Video

Notes

  1. Pumpkin: Hokkaido is also called red Kuri squash; you will not have to peel it. Butternut squash can be used instead; butternut squash has to be peeled before roasting.
  2. Spices: These spices are optional, but the mixture is delicious. You can use other spices or seasoning mixtures you like. Check the blog post for more ideas. 
  3. Dip: It's optional. You can serve the roasted pumpkin wedges with any other dip you like or leave the dip and serve the wedges as a side dish for another main course. 

Nutrition

Serving: 1/3 | Calories: 386kcal | Carbohydrates: 28g | Protein: 13g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 22g | Cholesterol: 6mg | Sodium: 467mg | Fiber: 5g | Sugar: 13g