Roasted Pumpkin: the vegan side dish perfect for fall holidays

Total time: 40 Min
Difficulty: Low
Serves: 6 people
By Cookist

This easy, basic recipe for roasted pumpkin wedges is just what you need this fall season. At this time of year, it’s all about entertaining and spending time with friends and family. So why not make this versatile Thanksgiving side dish that requires little effort with a huge payoff! Roasting the pumpkin gives it a nutty, yet slightly sweet flavor. The surface of the pumpkin is crispy, while the inside remains soft and tender.

To make this delicious side, you will need a pumpkin, olive oil, and seasoning. It’s easy to customize the recipe according to your liking and you can even roast the scooped-out seeds to enjoy afterward! You’ll love the way this recipe comes together without the fuss, you can even enjoy it with a dipping sauce.

What Is The Best Pumpkin For Roasting?

Smaller pumpkins will work best for this recipe. Go for sugar pumpkin, butternut, or acorn squash. Choose a smaller pumpkin. Oftentimes, they’re sweeter and also easier to cut through.

Roasted Pumpkin Ingredients

Pumpkin – use sugar pumpkin or butternut squash.

Olive oil – use extra virgin olive oil for more flavor.

Herbs and spice – rosemary, salt, and garlic.

How To Roast Pumpkin

There’s no need to peel the pumpkin beforehand as it will soften in the oven. Because of its shape and tough skin, it’s quite difficult to cut a pumpkin. Work on a damp kitchen towel to prevent slipping. Cut the pumpkin in half and remove the seeds. Place the pumpkin half cut side down, and continue to cut in slices. Arrange the pumpkin slices on the baking tray lined with parchment paper, then add the rosemary, salt, and garlic, and drizzle with olive oil.

Bake in the oven at 180°C/360°F for 30 minutes. Don’t cook it any longer, or it will become soggy. To prevent sogginess you can also cut the pumpkin into smaller pieces and cook it at a higher temperature.

Tips For Making Roasted Pumpkin Wedges

To make cutting the pumpkin easier, use a sharp chef’s knife.

For a flavor variation, use a warm spice mixture instead of rosemary and salt. Simply mix together ¼ tsp each of ground clove and nutmeg, 1 tsp ground cinnamon, and 2 tbsp brown sugar. You can also use mixed spice.

Blend leftover pumpkin and use the pumpkin puree to make savory muffins or pumpkin mac and cheese.

What To Serve With Roasted Pumpkin

Make the best use of your oven. Serve the pumpkin with a main dish that can be cooked in the same oven: roast chicken thighs, baked salmon, or stuffed chicken breast.

How To Store Roasted Pumpkin

Leftover roast pumpkin can be stored in the fridge (in an airtight container) for up to 4 days.

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600 g
2 cloves
Extra virgin olive oil


Cut the pumpkin in half and remove the seeds.

Slice into wedges.

Arrange the pumpkin slices on the baking tray lined with parchment paper. Add the rosemary, salt, and garlic, and drizzle with olive oil.

Transfer to the oven and bake at 180°C/360°F for 30 minutes.

Serve and enjoy!

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