Name: Autumn Spiced Roasted Pumpkin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 ½ cups peeled (chopped pumpkin); 3 tablespoons olive oil; 1 teaspoon ground nutmeg; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 1/2 teaspoon chili powder; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper

View Recipe

Autumn Spiced Roasted Pumpkin ~

Fresh pumpkin roasted with warm and aromatic spices of the fall season.

Serve as a simple side dish or mix into a salad for a seasonal twist.

Table of Contents

Roasted Pumpkin Recipe

Roasting pumpkin enhances its natural sweetness and adds a rich, caramelized flavor that boiling or steaming just can’t match. Plus, it’s a hands-off method that frees up your stovetop for other dishes.

The spices used in this recipe—nutmeg, allspice, cinnamon, and chili powder—bring out the earthy, sweet, and savory qualities of the cooked pumpkin, making it a perfect addition to your autumn meals.

How to Select a Pumpkin for Roasting

The best pumpkins for roasting are sugar pumpkins, also known as pie pumpkins. These smaller pumpkins are sweeter and more tender than larger varieties. Avoid using large carving pumpkins; they’re generally tougher and less flavorful.

For this recipe, I used a 2-pound pumpkin and it was just the right amount.

How to Cut a Pumpkin for Roasting

Start with a small pumpkin at room temperature, as it can be easier to handle than when it’s cold.

Use a sharp knife to cut the pumpkin in half and scoop out the seeds, which can be saved for roasting later. (Sweet and Salty Pumpkin Seeds are a seasonal favorite in our house.) Slice the pumpkin into wedges, remove the skin, and then cut the flesh into bite-sized cubes for even roasting.

Ingredients for Autumn Spiced Roasted Pumpkin

You will need the following:

2 ½ cups peeled, chopped pumpkin
3 tablespoons olive oil
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper

How to Make Autumn Spiced Roasted Pumpkin

STEP ONE: Preheat the Oven. Preheat the oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

STEP TWO: Season the Pumpkin. In a large bowl, toss the chopped pumpkin with olive oil, nutmeg, allspice, cinnamon, chili powder, garlic powder, onion powder, salt, and black pepper until well-coated.

STEP THREE: Roast the Pumpkin. Spread the seasoned pumpkin cubes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the pumpkin is tender and caramelized around the edges. Serve warm.

FAQ

Can I use a different type of squash? Yes, different varieties of winter squashes, such as butternut squash or acorn squash, work just as well in this recipe. They have a similar texture and will roast beautifully with the same spices.
Do I need to peel the pumpkin before roasting? Yes, it’s best to peel the pumpkin for this recipe. The skin can be tough and doesn’t roast well, so removing it ensures a tender, caramelized texture.
Can I make this recipe ahead of time? Absolutely! You can roast the pumpkin ahead of time and store it in the refrigerator. Reheat in the oven or microwave before serving.

Storage

Store leftover roasted pumpkin in an airtight container in the refrigerator for up to 4 days. It’s great for meal prep and can be added to salads or grain bowls throughout the week.

More Recipes You’ll Love!

Follow This Wife Cooks on Flipboard | Instagram | Facebook | Pinterest | Shop