Roast Pumpkin Recipes -
10 Steps to Easy Baked Pumpkin

I absolutely adore roast pumpkin.  Roasting pumpkin is not only easy but seems to enhance the flavor and bring out the sweetness. 

Pumpkin is not just a winter comfort food.  It can be served as a side to roasts or added to almost any dish.    It’s fabulous tossed through salads or added to pasta for a splash of color and a kick of flavor. 

But rather than sticking to just plain old pumpkin I prefer to add other flavors.    Pumpkin has a mild taste so you can use strong flavors like cumin.    It also has a slightly sweet flavor, so things like brown sugar, honey, cinnamon and maple syrup complement it nicely.

How to Roast Pumpkin

  1. If using a whole pumpkin, cut in half using a large knife.

  2. Scoop out the seeds and the fiber. You can set the seeds aside to be toasted later.

  3. Cut the pumpkin into 1 inch thick wedges. Using a large knife, set the knife into one of the grooves, and slowly push the knife down until you have made a cut. You may need to rock the knife back and forth.

  4. Pumpkin can be roasted with or without the skin.

  5. Place slices onto a baking tray lined with baking paper. This will prevent the pieces sticking to the bottom.

  6. Arrange the slices in a single layer. Piling up the pieces means they won’t cook evenly.

  7. Rub both sides with olive oil and sprinkle with salt and pepper.

  8. Bake in a moderately hot oven.

  9. Pumpkin cooks quickly, and shouldn’t take longer than 45 minutes to cook.

  10. Baked until soft enough to be tested with a fork.

Use this basic recipe as a starting point.  Then start adding other flavors and ingredients for added spice and zestiness.

Roasted Honey Mustard Pumpkin

honey roasted mustard pumpkin

Preparation Time:  10 minutes
Cooking Time:  45 minutes
Serves 4


   1 kg / 1 lb Jap pumpkin
   1 tablespoon olive oil
   2 tablespoons honey
   1 tablespoon wholegrain mustard
   1 garlic clove, crushed
   Fresh parsley to serve

How to Make

  • Preheat oven to 200°C / 400°F.  Line a shallow roasting pan with baking paper.
  • Peel and cut pumpkin into 3 cm / 1 – 1 ½ inch thick wedges.  Place the wedges in a large bowl.
  • Combine oil, honey, mustard and garlic in a jug.    Pour or spoon the mixture over the pumpkin, turning the pieces to coat all sides.
  • Arrange in a single layer in the roasting pan.
  • Roast in the oven for 40 – 45 minutes or until golden and tender.  Turn halfway during cooking so that each piece is evenly cooked.
  • Remove from the oven and leave to stand for 3 minutes.

Serve topped with parsley

Maple Roasted Pumpkin with Orange

Preparation Time:  10 minutes
Cooking Time:  45 minutes
Serves 4


   1 kg / 1 lb pumpkin, cut into wedges
   1 tablespoons olive oil
   2 tablespoons maple syrup
   1 tablespoon orange juice
   Chopped fresh continental parsley

How to Make

  • Preheat the oven to 200°C / 400°F.  
  • Place the pumpkin on a large baking tray.
  • Whisk the olive oil, maple syrup and orange juice in a small bowl.  Season well.
  • Pour the oil mixture evenly over the pumpkin.  Roast in the oven for 40 – 45 minutes or until golden and tender, remembering to turn halfway through cooking.
  • Arrange the pumpkin on a platter and garnish with chopped fresh parsley.


Roast Pumpkin is excellent served with roast lamb or roast pork.

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