Crispy Oven-Roasted Crumbed Pumpkin

Crumbed Pumpkin is a crispy, flavorful twist on baked pumpkin that’s perfect as a side dish or light vegetarian main. With a golden, herby breadcrumb coating and a touch of Parmesan, it’s irresistibly crunchy on the outside and tender inside. Whether you're cooking for guests or just jazzing up your weekly dinner rotation, this recipe will be a hit.

Why Everyone Will Love This Recipe

• Crispy and golden on the outside, yet soft and sweet on the inside.
• A flavorful blend of herbs, garlic, and Parmesan adds depth.
• It’s oven-baked, not fried — healthier but still indulgent.
• Perfect for vegetarians or anyone looking for a new way to enjoy fall veggies.
• Simple ingredients, quick prep, and minimal cleanup!

What Is Crumbed Pumpkin?

Crumbed pumpkin is a baked vegetable dish where pumpkin slices or cubes are coated with seasoned breadcrumbs and cheese, then roasted until golden and crispy. It’s similar in technique to classic breadcrumb-coated favorites like chicken cutlets or eggplant Parmesan, but this version highlights the natural sweetness of pumpkin. While not traditional, it draws inspiration from Italian flavors, making it a cozy and rustic comfort food.

Cooking Tips

• Choose firm pumpkin varieties like butternut or kabocha for the best texture.
• For a gluten-free version, swap in gluten-free breadcrumbs.
• Want extra crisp? Mix in a tablespoon of panko breadcrumbs.
• Add a pinch of chili flakes to the breadcrumb mix for a kick of heat.
• Be generous with the olive oil — it helps the crumbs crisp up in the oven.

Frequently Asked Questions

Can I use other squash instead of pumpkin?

Yes! Butternut squash or acorn squash work well. Just adjust the cooking time depending on thickness.

Do I need to peel the pumpkin?

If the skin is thick or waxy (like some large pumpkins), peeling is best. For thin-skinned varieties, you can leave it on.

Can I make this vegan?

Absolutely — skip the Parmesan or use a plant-based alternative.

Why isn’t my crumb topping crispy?

Make sure to coat the pumpkin in enough olive oil and don’t overcrowd the tray. Use high heat for a crispy finish.

Can I prepare this ahead of time?

You can prep and coat the pumpkin in advance, but bake it fresh for the crispiest texture.

How to Store

Let the crumbed pumpkin cool to room temperature. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a hot oven at 375°F (190°C) for 10–12 minutes to restore crispness. Avoid the microwave — it softens the crumb coating.

How to Freeze

For best results, freeze the uncooked, crumb-coated pumpkin on a parchment-lined tray. Once solid, transfer to a freezer bag and keep for up to 2 months. Bake from frozen at 400°F (200°C) for 25–30 minutes.
Freezing cooked pumpkin is possible but may result in a softer texture upon reheating.

How to Make Crispy Crumbed Oven-Roasted Pumpkin

Preheat your oven to 464°F (240°C) and line a baking tray with parchment paper.

Cut pumpkin into bite-sized cubes.

In a bowl, mix breadcrumbs, Parmesan, minced garlic, chopped rosemary, pepper, and a pinch of salt.

In a separate bowl, toss pumpkin cubes with olive oil to coat evenly.

Add the breadcrumb mixture to the pumpkin and mix until well coated.

Spread the pumpkin in a single layer on the prepared tray. Drizzle with a bit more olive oil, and top with a sprig of rosemary and a few garlic slices if desired.

Bake for 20 minutes, or until golden and crispy.

Garnish with fresh rosemary and serve warm.