Roasted pumpkin is one of those simple autumn foods you can use in a wide variety of ways. Think roasted pumpkin sourdough bruschetta with pumpkin spread and balsamic glaze. It's all you need for a cosy autumn snack or lunch with a roasted pumpkin salad.
If you are looking for a faster way to enjoy pumpkin that does not require heating up the oven, try my Creamy Hokkaido Pumpkin Soup. It uses a one-pot sauté method to achieve a rich, roasted flavor in under 25 minutes.
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I first came across this recipe when I worked in London. We couldn't make enough roasted pumpkin when autumn came round. Through the other seasons, this recipe stayed a winner. We used the all-so-evergreen butternut squash year-round.
Maple-roasted pumpkin is a pretty well-known combo, but we added garlic and rosemary to it, along with great extra-virgin olive oil.
The level of flavour just went through the roof.
The true beauty of this roasted pumpkin recipe lies in its ability to be used in a wide variety of dishes.
Hot or cold.
One day, we would serve it as a starter with whipped cheese and truffle. The next day, we would use it as a warm side dish with bacon-wrapped pork tenderloin or slow-cooked lamb leg.
For cocktail receptions and autumn-themed parties, we would top some Parmesan biscuits with pumpkin cream cheese spread and add small bite-sized pieces of roasted pumpkin.
Best pumpkin for roasting
Picking the proper pumpkin for roasting is very important. No ingredient or cooking method can save a terrible base ingredient.
My favourite pumpkin is the Crown Prince Green pumpkin.
The skin is blue/green, and when young, it's tender enough to roast skin-on. It has a lovely, nutty, sweet flavour that is distinct from all other pumpkin varieties. Its flesh is firm and deep, bright yellow.
The other pumpkin variety I recommend for roasting is Hokkaido (Red Kuri) squash.
It has an orange, softish skin with deep orange flesh. The flavor is milder than the Crown Prince's but still extremely intense.
Both these pumpkins make wonderful pumpkin puree and their trim and guts a very rich and flavourful pumpkin stock you can use for soups and stews.
Ingredients
- Pumpkin - Use the best you can find. Make sure it's not damaged and ask your greengrocer to assist you in choosing the best pumpkin for roasting.
- Maple syrup - I like using organic maple syrup. Use whatever you have, or see the substitutes below.
- Rosemary - Fresh and not flowering.
- Garlic - Soft local garlic is best. Stay away from garlic that looks too dry.
- Olive oil - Try using extra virgin olive oil with green grassy notes. Alternatives are down in the variations section for other types of oils.
- Seasoning - Salt and pepper.
How to cut a pumpkin
- Remove the hard stem.
- Cut in half lengthways.
- Scoop out the guts and reserve for making pumpkin stock.
- Cut into wedges following the natural indentations or lines as a guide.
Can you eat the skin?
Yes. Some pumpkin varieties have a hard skin that becomes soft and edible when cooked.
The only exception is small decorative pumpkins whose skins stay tough and do not become tender with cooking.
Keeping the skin on provides more flavour and texture.
Instructions
- Line a baking sheet or roasting tray with parchment paper.
- Turn the oven to 220°C or 428°F.
- Wash the pumpkin well and cut it into wedges.
- Make the "dressing" by mixing roughly chopped garlic, rosemary sprigs you bruised a bit between your fingers, and the olive oil and seasoning.
- Mix this with the pumpkin, making sure you get it into every nook and cranny.
- Put the dressed pumpkin onto the baking sheet or tray and cover with aluminium foil.
- Roast for 15 to 20 minutes or until the pumpkin is just cooked.
- You will have lovely juices at the bottom of the roasting tray. Remove the rosemary stalks and put the juices into a blender, and blend until smooth.
- Use this to dress the pumpkin before serving or as a dressing for pumpkin salad.
Professional tips
- Marinate the pumpkin overnight.
- Just before roasting, remove it from the marinade and caramelise it in a hot skillet, taking care not to burn it.
- Reserve the marinade, as we will still use it to roast the pumpkin.
- Proceed by roasting as normal, and don't forget to add the marinade while roasting.
- Once done, remove the pumpkin and set it aside.
- Make the dressing from the pan juices as instructed.
Variations
You can modify the marinade by changing or adding the following ingredients:
- Spice - Chili and smoked paprika work well. As do cumin and garam masala if you want to go down the Indian route.
- Herbs - Change the rosemary for thyme, sage, bay leaf, or fenugreek leaves. You can even do a combination of these.
- Oil - Change the olive oil for pumpkin oil, avocado oil, aromatic sunflower oil, or extra virgin rapeseed oil. All of these are delicious and add their own uniqueness to the dish.
- Sugar - Instead of maple syrup you can use honey, agave or palm sugar.
Serving suggestions
- With meats - Perfect with dishes like lamb koftas, Thai beef koftas or grilled steak.
- With Fish - With crispy fried salmon fillet or whole roasted fish on the bbq.
- In salad - Chopped up in couscous or added to a Caesar salad to change it to something completely new.
- As a side dish - Dressed with salsa verde or chimichurri sauce.
Frequently asked questions
No, the texture will be destroyed because the water crystals that form during freezing damage the cooked pumpkin's structure.
Once roasted and cooled, you can keep it airtight in the fridge for up to 5 days.
Pumpkin is naturally gluten-free, and this recipe uses no gluten-containing ingredients. If you use spices, then make sure they are gluten-free. Some spices are mixed with a small amount of flour.
Useful equipment for this recipe
Related recipes
More pumpkin recipes
- Hokkaido pumpkin soup
- Pumpkin bread
- Triple Pumpkin cake
- Cream cheese and pumpkin spread
- Pumpkin trim stock for soup and risotto
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Recipe
Roasted Pumpkin
Ingredients
- 500 g (1 lb) pumpkin
- 50 g (2 ½ tablespoon) maple syrup
- 20 g (2 ½ tablespoon) crushed garlic
- 6 g (3 tablespoon) fresh rosemary
- 70 g (⅓ cups) olive oil
- 6 g (1 teaspoon) salt
- 1 g (½ teaspoon) black pepper
Instructions
- Line a baking sheet or roasting tray with parchment paper.
- Turn the oven to 220°C or 428°F.
- Wash the pumpkin well and cut it into wedges.
- Make the "dressing" by mixing roughly chopped garlic, rosemary sprigs you bruised a bit between your fingers and the olive oil and seasoning.
- Mix this with the pumpkin making sure you get it into every nook and cranny.
- Put the dressed pumpkin onto the baking sheet or tray and cover with aluminium foil.
- Roast for 15 to 20 minutes or until the pumpkin is just cooked.
- You will have lovely juices in the bottom of the roasting tray. Remove the rosemary stalks and put the juices into a blender and blend until smooth.
- Use this to dress the pumpkin before serving or, as a dressing for pumpkin salad.
Notes
- If you want colour on your pumpkin sear it in a pan before mixing with the marinade and baking.
- Alternatively, remove the foil when ready and place it under the grill. Not the best option but will do.
- Always reserve the pan juices to make a simple delicious dressing for salads.
- Store airtight in the fridge for up to 3 days.
- Don't freeze as it will spoil the texture.
Nutrition
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Pauline says
So simple yet so gorgeously delish. Love the fact that it’s baked covered! You have such a fresh approach to cooking in general ! Will be back for more x