Description

This easy roasted pumpkin recipe transforms fresh sugar pumpkin into tender, flavorful cubes seasoned with garlic powder, chili powder, and kosher salt. Perfect as a cozy side dish or a nutritious snack, this recipe requires simple ingredients and basic kitchen tools, making it accessible for cooks of all levels. Roasting intensifies the pumpkin’s natural sweetness while the spices add a subtle kick, delivering a warm and satisfying dish perfect for fall or any time of year.

Ingredients

Scale

Pumpkin

1 sugar pumpkin (about 2 pounds whole, 1.5 pounds cleaned)

Seasoning

2 tablespoons olive oil (or melted butter)
1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon of another salt, such as Morton kosher salt)
1 teaspoon garlic powder
1 teaspoon chili powder (or smoked paprika)

Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 425°F and position an oven rack to the lowest level. Line a large, rimmed baking sheet with high-heat-resistant parchment paper to prevent sticking and ease cleanup.
Soften Pumpkin: Wash and dry the sugar pumpkin thoroughly. Microwave it on high for 1 minute to soften the skin slightly for easier cutting.
Cut Pumpkin: Using a very sharp chef’s knife and careful back-and-forth sawing motions, cut the pumpkin in half. If you prefer, slice a sliver from the stem side first to avoid cutting through the tough stem.
Remove Pulp and Seeds: Use a large metal spoon to scoop out the pulp and seeds from each half. For any stubborn pulp, trim with kitchen scissors. Save the seeds if you want to roast them separately.
Slice and Peel: Cut each pumpkin half into four one-inch-thick moon-shaped slices, discarding the ends. Use a vegetable peeler to remove the skin from each slice.
Cube the Pumpkin: Cut the peeled slices into 1-inch cubes, aiming for uniform sizes to ensure even roasting.
Season the Cubes: Place the pumpkin cubes in a large bowl. Add olive oil, kosher salt, garlic powder, and chili powder. Toss with a large spoon or your hands until all pieces are evenly coated with the oil and spices.
Arrange and Roast: Spread the coated pumpkin cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for about 30 minutes, tossing halfway through to ensure even cooking and browning. The cubes should be tender and lightly caramelized when done.
Serve: Remove from the oven and serve immediately while warm as a versatile side dish or snack.

Notes

You can substitute olive oil with melted butter for a richer flavor.
If you don’t have chili powder, smoked paprika is a great alternative to add a smoky note.
Save the pumpkin seeds to roast separately for a crunchy snack.
Adjust seasoning according to your spice preference, adding more or less chili powder as desired.
Cutting pumpkin can be challenging; warming it slightly in the microwave helps soften the skin for easier slicing.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Keywords: roasted pumpkin, easy pumpkin recipe, pumpkin cubes, fall side dish, healthy roasted vegetables