Roasted Pumpkin

Prep Time	Cook Time	Total Time
20 min	30 min	50 min

Introduction

This simple roasted pumpkin is tender, caramelized, and full of cozy fall flavor in every bite.

It makes an easy weeknight side dish, but feels special enough for Thanksgiving or any holiday table.

Olive oil, savory bouillon, and herbs turn basic pumpkin cubes into a rich, veggie-forward dish everyone will want seconds of.

Ingredients (4 servings)

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Ingredients:

4 cups pumpkin, peeled, seeded, cut into 1-inch cubes
2 Tbsp olive oil
1 tsp granulated vegetable bouillon
½ tsp garlic powder
½ tsp onion powder
¼ tsp dried thyme
¼ tsp freshly ground black pepper
½ tsp salt (optional, based on bouillon saltiness)

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How to Make Roasted Pumpkin

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Preheat the oven and prepare the pan

Preheat your oven to 400°F and line a large sheet pan with parchment paper for easier cleanup.
Prep the pumpkin

Peel the pumpkin, remove the seeds and stringy fibers, and cut it into even 1-inch cubes.
Pat the cubes dry with paper towels so they roast instead of steaming.

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Season the pumpkin

In a large bowl, whisk the olive oil with the vegetable bouillon powder, garlic powder, onion powder, thyme, pepper, and salt.
Add the pumpkin cubes and toss until every side is lightly coated with the seasoned oil.
Arrange on the sheet pan

Spread the pumpkin in a single layer on the prepared sheet pan, leaving a little space between cubes for browning.
If any seasoning remains in the bowl, drizzle it over the pumpkin.
Roast until tender and caramelized

Roast for 25 to 30 minutes, turning the cubes halfway through, until the pumpkin is tender and edges are caramelized.
If the pumpkin browns too quickly, reduce the oven temperature to 375°F for the remaining time.

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Taste and serve

Taste a cube and adjust salt or pepper while the pumpkin is still hot.
Serve warm as a simple side dish, or cool and add to salads, grain bowls, or meal prep boxes.

Substitutions

Vegetable bouillon powder -> white miso paste: Use 1 teaspoon white miso paste whisked into the olive oil for a savory, gently sweet depth without bouillon saltiness.
Olive oil -> avocado oil or melted refined coconut oil: Swap equal amounts for a neutral flavor with avocado oil, or add a faint tropical note with refined coconut oil.
Dried thyme -> dried rosemary or sage: Rosemary gives a woodsy, robust flavor, while sage adds cozy stuffing vibes that pair beautifully with roasted pumpkin.

Tips

Choose the right pumpkin: Sugar pumpkins or pie pumpkins roast sweeter and creamier than large carving pumpkins, which can taste watery and bland.
Cut even cubes: Keeping the pumpkin in uniform 1-inch cubes helps everything cook at the same rate and prevents some pieces from drying.
Do not crowd the pan: If the cubes are packed tightly, the pumpkin steams instead of browns, so use two pans if needed.
Roast from room temperature: Pumpkin that starts closer to room temperature roasts more evenly than pumpkin taken straight from a very cold fridge.
Try a high heat finish: For extra caramelized edges, bump the oven to 425°F for the last five minutes, watching closely to avoid scorching.

Energy	252	kcal
Protein	7	g
Total Fat	7	g
Carbohydrates	47	g
Dietary Fiber	4	g

FAQ

How do I keep the pumpkin from turning mushy?: Cut the cubes at least 1-inch, avoid overcooking, and give them space on the pan for dry heat. Use a fork to test and pull the pan when they are just tender, not collapsing.
Can I use canned pumpkin instead of fresh cubes?: Canned pumpkin is already cooked and mashed, so it will not roast into cubes and will burn on a sheet pan. Save canned pumpkin for soups, sauces, or baking instead.
Can I make this roasted pumpkin ahead of time?: Yes, roast the pumpkin, cool it, and store in an airtight container in the fridge for up to four days. Reheat on a hot sheet pan at 400°F for about 8 minutes so the edges crisp back up.
What if my bouillon powder is very salty?: Skip the added salt and taste a cube after roasting before deciding if it needs any extra seasoning. You can also add a squeeze of lemon juice to balance saltiness without more salt.
Can I roast the pumpkin in an air fryer?: Yes, cook the seasoned pumpkin at 375°F in the air fryer basket for about 15 minutes, shaking halfway. Work in batches so the cubes sit in a single layer and still brown well.