Easy Roast Pumpkin Recipe

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If you love fall flavors, this roast pumpkin is about to become a favorite. Thick pumpkin wedges roast until caramelized on the edges and soft inside, filling the kitchen with the best autumn smell. It looks beautiful on any holiday table and disappears fast, even with pumpkin skeptics.

Close-up of caramelized roast pumpkin wedges, seasoned with herbs and black pepper, arranged on a plate for an easy fall side dish.

The recipe couldn’t be easier—no peeling, no special tools, and only a few simple ingredients. Just fresh pumpkin, olive oil, herbs, spices, and a hot oven. It’s the perfect way to use up that extra pumpkin from the farmer’s market.

Why You’ll Love This Roast Pumpkin Recipe

Naturally Sweet & Savory: Roasting brings out the pumpkin’s sweetness and gives it those crispy, caramelized edges.
Totally Customizable: Use your favorite herbs and spices—make it spicy, make it herby, make it sweet, or all three!
Ridiculously Easy: Chop, season, bake. That’s it. No peeling or fiddly prep.
Perfect for Holidays: Gorgeous color, impressive presentation, and goes with just about everything.
Great for Meal Prep: Serve hot, cold, or at room temperature—leftovers (if you have any) are delicious in salads or bowls.

Ingredients for the Best Roast Pumpkin

Pumpkin: Go for pie pumpkin, sugar pumpkin, kabocha, English pumpkin, or butternut squash. You want a creamy-fleshed pumpkin, not a stringy one.
Olive Oil: The secret to those crispy edges. Swap for any oil you love (sunflower, coconut, or even melted butter).
Salt & Pepper: To taste. Kosher or sea salt makes a difference!
Spices: Go smoky (smoked paprika), spicy (cayenne, chili flakes), or sweet (cinnamon, nutmeg). Or do a little of everything!
Herbs: Fresh or dried. Oregano, thyme, sage, or a mix. Rosemary is great too, just don’t overdo it.
(Optional) Goat cheese or feta for serving. Totally takes things up a notch.

Raw pumpkin wedges on a baking sheet, ready to roast, surrounded by olive oil, fresh herbs, sea salt, and spices for a flavorful fall side dish.

Choosing and Cutting Your Pumpkin

What Pumpkin Is Best?
Pie pumpkin, sugar pumpkin, kabocha, English pumpkin, and butternut squash are perfect for roasting. These types hold their shape and get beautifully creamy in the oven.

A whole kabocha squash with dark green, slightly textured skin and a touch of orange, ready to be sliced and roasted.

A group of fresh butternut squash in a basket, showing their tan skins and classic hourglass shape, ideal for roasting or making soup.

Three small orange pie pumpkins with stems, sitting on a countertop, great for roasting or baking seasonal dishes.

How to Cut Pumpkin for Roasting:

Wash and dry your pumpkin.
Cut in half and scoop out the seeds (save them to roast later!).
Cut into thick wedges. For medium pumpkins, aim for about 8–12 wedges. If you like more caramelized edges, go for thinner wedges.
For butternut squash, rounds or thick slices work just as well.

Sharp knife warning: Cutting pumpkin is a workout—use your sturdiest knife and be careful!

Step-By-Step—How to Make Roast Pumpkin (with a Quick Description!)

Making roast pumpkin is the ultimate “set it and forget it” recipe. You’ll do a little chopping, a little seasoning, then the oven works its magic. Here’s how:

How to Make the Best Roast Pumpkin:

Preheat Oven: Set your oven to 350°F (180°C).
Prep Pumpkin: Cut your pumpkin into thick wedges (no peeling needed), scoop out the seeds, and arrange on a baking sheet lined with parchment or foil for easy clean-up.
Season: Drizzle generously with olive oil, sprinkle with salt, pepper, your favorite spices (think: smoked paprika, cayenne, cinnamon), and herbs (thyme, oregano, sage).

Raw pumpkin wedges on a baking sheet, being drizzled with golden olive oil, ready for the oven.

Pumpkin wedges on a baking tray, sprinkled with salt, pepper, herbs, and spices, ready to be roasted for a flavorful side.

Roast: Bake cut-side up for 15 minutes, then lay wedges on their sides and bake 15 minutes. Flip to the other side and bake 15 more minutes, or until the pumpkin is golden, caramelized, and soft all the way through.

Deeply caramelized kabocha pumpkin wedges on a baking tray, golden brown edges and speckled with seasoning.

Serve: Transfer to a platter, scatter with goat cheese or feta (optional), and drizzle with a little more olive oil. Or just serve as is!

Close-up of roasted pumpkin wedges served on a plate, garnished with fresh sage and thyme for a rustic, flavorful presentation.

Flavor Variations, Swaps & Tips

Make it spicy: Add extra cayenne or hot smoked paprika.
Go herby: Try sage, thyme, or a little rosemary.
Sweeter version: Add a pinch of cinnamon and nutmeg, or a tiny drizzle of maple syrup before roasting.
Pumpkin cubes: Use store-bought cubed pumpkin for even faster prep—just reduce roasting time.
Olive oil swap: Use sunflower oil, coconut oil, or melted butter for a different vibe.
Serving ideas: Top with toasted seeds, pomegranate arils, or a squeeze of lemon for brightness.

Storage and Make-Ahead Advice

Fridge: Store leftovers in an airtight container for up to 4 days. Great tossed into salads, grain bowls, or reheated as a side.
Freezer: Roasted pumpkin can be frozen, but the texture softens when thawed—best for pureeing into soup or mash.
Reheating: Warm in a 350°F oven for about 10 minutes to revive those crispy edges, or zap in the microwave for a speedy side.

Serving Suggestions

Roasted pumpkin makes an epic side for Thanksgiving, Christmas, or Sunday dinner. It’s also amazing on top of grain salads, in wraps, tossed with greens, or just eaten straight off the tray. For a main dish, pair with a green salad and some crusty bread—fall on a plate!

Quick Story—Why I Love This Recipe

Every year, as soon as pumpkins hit the market, I can’t resist grabbing a few—sometimes more than I can actually fit in the fridge. This roast pumpkin recipe is the fix. It’s rustic and simple, but it always feels a little special. The caramelized edges are the best part, and I may or may not have snuck a few pieces straight from the pan before dinner. Bonus: Even the “I don’t like pumpkin” crowd ends up loving it (and fighting for the last wedge).

Close-up of golden brown roasted pumpkin wedges with crispy, caramelized edges, topped with fresh thyme and sage.

FAQ

How do you roast pumpkin so it doesn’t go soggy?

Cut pumpkin into thick wedges, give it space on the baking sheet, and don’t crowd the pan. Roasting at 350°F and flipping the wedges ensures even caramelization and keeps the flesh from steaming.

What are the best pumpkins for roasting?

Pie pumpkin, sugar pumpkin, kabocha, butternut squash, and English pumpkin. Avoid carving pumpkins or spaghetti squash—they’re stringy and watery.

Is it better to steam or roast pumpkin?

Roasting is hands-down the way to go for flavor! Steaming keeps the pumpkin soft but doesn’t give you those sweet, caramelized edges.

What can I do with fresh pumpkin seeds?

Rinse, dry, and toss with olive oil, salt, and your favorite spices. Roast at 300°F (150°C) for 20–25 minutes until golden and crunchy!