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Friday, November 2, 2018

Roasted Pumpkin Recipe

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Roasted Pumpkin Recipe

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In this Roasted Pumpkin Recipe, the pumpkin is cut into wedges and roasted, skin-on to make a simple and pretty side dish for your Fall table. To roast pumpkin, slice the pumpkin. Drizzle with olive oil, sprinkle with your favorite spices (nutmeg, cinnamon, cloves, brown sugar) and roast 400F for 20 minutes. Learn and important tip on how to safely cut the pumpkin into wedges.

I like smaller pumpkins (plus, they are easier to cut through). You can also use Japanese pumpkin, or kabocha for this same roasted pumpkin recipe.

Roasted Pumpkin Recipe: how to roast pumpkin
The most important tip to make roasted pumpkin wedges is this: To cut through the tough skin of the pumpkin, use the tip of a sharp, chef’s knife to first pierce the spot where you want to cut. That gives you a starting point for the blade of your knife to begin. Then nestle your blade into that spot, and gently rock back and forth. Don’t try to muscle it! The waxy surface of the pumpkin can slide on your cutting board.
A better option is to buy “Pie Pumpkin” which is a smaller pumpkin. One Pie Pumpkin should feed 6 people.
As always, be careful cutting into the round pumpkin. I place the pumpkin on a kitchen towel to prevent slipping.
Cut into wedges

I like to clean up the inside surface just a bit, and get rid of any stringy parts of the pumpkin (that was previously clinging onto the seeds).

Roasted Pumpkin Recipe
Prep Time

5 mins
Cook Time
20 mins
Total Time
25 mins
Course: Side Dish
Cuisine: American
Servings4 people
Calories87 kcal

  • 1 small pumpkin or 1/4 large pumpkin
  • 2 tablespoons olive oil
  • 1/8 teaspoon ground clove
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons packed brown sugar
  • 2 teaspoons sea salt

  1. Heat oven to 400F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef's knife to cut slices of pumpkin, 1-inch thick.
  2. Place pumpkin slices on baking sheet. Drizzle with olive oil and rub on both sides of pumpkin. Season with salt, spices and brown sugar. Roast for 18-20 minutes, depending on thickness of pumpkin slices (check at 15 minute mark).

Nutrition Facts
Roasted Pumpkin Recipe
Amount Per Serving
Calories 87Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 1g5%

Sodium 1165mg49%
Total Carbohydrates 6g2%
Sugars 5g
* Percent Daily Values are based on a 2000 calorie diet.

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