Roasted Pumpkin Recipe
Sweet Bacon & Pecans
This recipe makes roasted pumpkin or winter squash for a great fall or winter side dish.
Course Side Dish
Cuisine American
- 3 lbs. sweet pie pumpkin or winter squash
- Dried herbs or spices if desired
- 2 to 4 Tbsp olive oil
Preheat the oven to 375 degrees Fahrenheit. Line the inside of a rimmed baking sheet with parchment paper.
Cut the pumpkin into halves and remove the seeds and strings.
Slice the pumpkin into wedges or leave it in halves, depending on how you would like to serve it.
Place the pumpkin slices or halves on the baking sheet and drizzle it with olive oil. Sprinkle the pumpkin with dried herbs or spices*, if desired.
Bake 35 to 45 minutes, or until the pumpkin is golden brown and tender.
Seasoning Tips
For sweet roasted pumpkin: Drizzle the pumpkin slices or halves with olive oil and 2 Tbsp honey. Sprinkle with 1 tsp ground cinnamon or pumpkin pie spice.
For savory roasted pumpkin: Drizzle the pumpkin slices or halves with olive oil and sprinkle with 1 tsp of Herbs de Provence or a mix of dried thyme and crushed rosemary. Sprinkle with grated Parmesan cheese to serve.