Roasted Pumpkin
45 min
|
easy
|
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
This is savory roasted pumpkin, seasoned like you mean it with bouillon, garlic, onion and thyme for caramelized edges and a tender, buttery middle.
Great for weeknights or Thanksgiving, and the leftovers slide into salads, grain bowls or a quick soup so not a bite gets wasted.
Ingredients (4 servings)
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Ingredients:
- 4 cups pumpkin, peeled, seeded, cut into 1-inch cubes pumpkin 0.53 ct
- 2 Tbsp olive oil olive oil
- 1 tsp vegetable bouillon powder granulated vegetable bouillon 0.14 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp onion powder onion powder 0.04 oz
- ¼ tsp dried thyme dried thyme 0.01 oz
- ¼ tsp black pepper black peppercorns (for black pepper)
- ½ tsp salt (optional, based on bouillon saltiness) salt
How to Make Roasted Pumpkin
-
Preheat the oven and pan
Set the oven to 425 F and slide a large rimmed sheet pan inside to heat while you prep.
-
Dry the pumpkin
Pat the pumpkin cubes very dry with towels so they roast instead of steam.
-
Season with a bouillon oil
In a large bowl whisk olive oil with vegetable bouillon powder, garlic powder, onion powder, dried thyme, black pepper, and salt if your bouillon is mild.
Add the pumpkin and toss hard until every surface glistens and the spices are evenly distributed.
-
Roast hot and spaced
Carefully pull the hot pan from the oven and spread the pumpkin in a single layer with space between pieces.
Roast for 20 minutes until the bottoms are deeply golden.
-
Flip for full caramelization
Use a thin metal spatula to scrape under and flip the cubes so you keep those browned bits.
Roast 8 to 12 minutes more until tender with browned edges and a knife slides in easily.
-
Finish and serve
Rest 3 minutes on the pan, taste, and add a pinch of salt or a squeeze of lemon if needed.
Serve hot or warm, and stash leftovers in a glass container.
Substitutions
- Vegetable bouillon powder -> white or yellow miso (1 teaspoon)
- Loosen miso with the olive oil before tossing, which gives you deep savory umami and gentle salt without any powdery texture, and it helps browning thanks to natural sugars.
- Olive oil -> ghee or avocado oil (2 tablespoons)
- Ghee brings a buttery, toasty vibe and excellent browning while avocado oil stays neutral and handles high heat cleanly, both yielding crisper edges.
- Pumpkin -> butternut or kabocha (same volume)
- Butternut roasts sweeter and silkier while kabocha turns dense and chestnutty, and both caramelize beautifully with the same timing.
Tips
- Preheat the sheet pan
- A hot pan sears on contact, which jump-starts browning and prevents sticking.
- Dust with a pinch of cornstarch
- Toss 1 teaspoon cornstarch with the seasoned cubes for extra-crisp edges without drying the centers.
- Give the cubes breathing room
- Crowding traps steam, so use two pans if needed to keep at least a finger’s width between pieces.
- Use a thin metal spatula
- Slide it flat under the roasted side to lift the caramelized layer cleanly so you keep the flavor you worked for.
- Convection timing
- If using convection, drop to 400 F and start checking at 18 minutes because the fan accelerates browning.
- Prep smart and waste nothing
- Peel by slicing off the ends, standing the squash upright, and shaving strips downward, and save peels and trimmings for stock and roast the seeds for a crunchy snack.
Nutrition Facts *
| Energy | 103 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 7 | g |
| Carbohydrates | 10 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my pumpkin turn soft and watery instead of caramelized?
- The cubes were either wet or crowded, so pat them dry and spread them out, and make sure the oven and sheet pan are fully preheated to 425 F.
- How do I peel and cube pumpkin safely?
- Microwave the whole pumpkin for 60 to 90 seconds to relax the skin, trim the ends, stand it flat, peel downward with a sharp peeler, halve, scoop seeds, then cut into planks and cubes.
- My bouillon made it too salty, how can I fix it?
- Skip added salt next time and for this batch toss with a squeeze of lemon or a spoon of plain yogurt to balance the salinity.
- Can I roast from frozen pumpkin cubes?
- Yes, spread from frozen on a preheated pan, roast at 450 F for 10 minutes to drive off moisture, then drop to 425 F and continue until browned and tender.
- The pumpkin is tender but not browning, what should I adjust?
- Use a darker sheet pan, switch to the top rack, and give it 3 to 5 more minutes, or add a tiny pinch of sugar to the seasoning to boost caramelization.
- Can I make this ahead and reheat without it going mushy?
- Yes, re-crisp on a hot sheet pan at 425 F for 6 to 8 minutes or in a skillet over medium-high with a little oil until the edges sizzle again.
Serving Suggestions
Great with a garlicky yogurt swirl or a quick chimichurri, which cuts the sweetness and makes those caramelized edges pop.
Pair it with a grilled steak or salmon, or toss the cubes into a warm farro and arugula bowl with toasted pepitas for a full New York weeknight dinner that actually satisfies.
More pairings:
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