As the leaves start to change and the crisp autumn air sets in, there’s no better way to warm up than with a deliciously roasted pumpkin. Whether you’re looking for a savory side dish or a sweet dessert, roast pumpkin is a versatile ingredient that can be used in a wide range of dishes. In this article, we’ll explore 20 mouthwatering roast pumpkin recipes perfect for fall, from hearty main courses to comforting sides and indulgent desserts.
From the classic combination of maple syrup and thyme to more adventurous pairings like spicy chickpeas and crispy parmesan, there’s something on this list for everyone. So why wait? Get cozy with a roaring fire, grab your favorite pumpkin, and let’s dive into the world of roast pumpkin recipes!
Maple Glazed Roast Pumpkin with Thyme
Roast pumpkin is a classic fall dish that’s elevated by the sweet and savory combination of maple syrup and thyme. This recipe yields a tender, caramelized pumpkin with a deliciously fragrant glaze.
Ingredients:
– 1 medium-sized pumpkin (about 2 lbs), peeled and cubed
– 2 tbsp pure maple syrup
– 2 tsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the pumpkin cubes with olive oil, salt, and pepper until evenly coated.
3. Spread the pumpkin on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender.
4. While the pumpkin is roasting, mix together maple syrup and thyme in a small bowl.
5. After the pumpkin has roasted for 15 minutes, brush the maple glaze all over the pumpkin cubes.
6. Return the pumpkin to the oven and continue roasting for an additional 5-10 minutes or until caramelized.
Cooking Time: 30-35 minutes
Spicy Roast Pumpkin and Chickpea Salad
Elevate your salad game with this vibrant and flavorful Spicy Roast Pumpkin and Chickpea Salad, perfect for a quick lunch or dinner. The sweetness of roasted pumpkin pairs beautifully with the heat from red pepper flakes, all tied together with creamy chickpeas.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled and cubed
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp red pepper flakes
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss pumpkin cubes with 1 tbsp olive oil, cumin, and red pepper flakes on a baking sheet.
3. Roast pumpkin for 25-30 minutes or until tender.
4. In a large bowl, combine roasted pumpkin, chickpeas, salt, and remaining 1 tbsp olive oil.
5. Toss to combine and adjust seasoning as needed.
6. Garnish with fresh cilantro leaves before serving.
Cooking Time: 30-40 minutes
Garlic and Herb Roasted Pumpkin Wedges
Elevate your fall gatherings with this easy and flavorful recipe that combines the sweetness of pumpkin with the savory goodness of garlic and herbs. Perfect for a seasonal side dish or appetizer.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), cut into 8 wedges
– 3 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper, to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together garlic, olive oil, thyme, and rosemary.
3. Brush the mixture evenly onto both sides of the pumpkin wedges.
4. Season with salt and pepper to taste.
5. Roast in the preheated oven for 25-30 minutes or until the pumpkin is tender and caramelized.
6. If using Parmesan cheese, sprinkle on top of the pumpkin during the last 5 minutes of roasting.
7. Serve warm and enjoy!
Cooking Time: 25-30 minutes
Honey Cinnamon Roast Pumpkin Dessert
Roast pumpkin to perfection and combine it with the warmth of honey and cinnamon for a deliciously sweet and savory dessert.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs)
– 1/4 cup honey
– 2 tbsp unsalted butter, melted
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1/2 cup heavy cream or half-and-half
– 1 large egg
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the pumpkin in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together honey, melted butter, cinnamon, nutmeg, and salt.
4. Brush the mixture evenly onto both pumpkin halves.
5. Place the pumpkins on a baking sheet, cut side up.
6. Roast for 45-50 minutes, or until the flesh is tender and caramelized.
7. Let cool slightly before scooping out the flesh.
8. In a bowl, whisk together heavy cream, egg, and vanilla extract.
9. Add the roasted pumpkin flesh to the mixture and blend until smooth.
10. Pour into individual serving cups or ramekins.
11. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: 45-50 minutes
Balsamic Roast Pumpkin with Feta and Walnuts
Roasting pumpkin brings out its natural sweetness, which is perfectly balanced by the tangy flavor of balsamic glaze. This simple yet elegant side dish is perfect for fall gatherings or as a unique addition to your holiday menu.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs)
– 2 tbsp olive oil
– 1/4 cup balsamic glaze
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped walnuts
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the pumpkin in half lengthwise and scoop out the seeds.
3. Place the pumpkin halves on a baking sheet lined with parchment paper, cut side up.
4. Drizzle olive oil over the pumpkin and season with salt and pepper.
5. Roast the pumpkin for 30-40 minutes, or until it’s tender and caramelized.
6. Remove the pumpkin from the oven and drizzle with balsamic glaze.
7. Sprinkle feta cheese and chopped walnuts over the top of each pumpkin half.
8. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Crispy Parmesan Roast Pumpkin Slices
Crispy Parmesan Roast Pumpkin Slices: A delightful autumnal treat that elevates roasted pumpkin to new heights with a crispy, cheesy topping.
Rosemary and Garlic Roast Pumpkin Soup
Warm up with a comforting and flavorful soup that combines the sweetness of pumpkin with the savory notes of rosemary and garlic. This recipe is perfect for a chilly fall or winter evening.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs)
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the pumpkin in half lengthwise and scoop out the seeds.
3. Drizzle olive oil over the pumpkin, then sprinkle with minced garlic and chopped rosemary.
4. Roast the pumpkin for 30-40 minutes, or until tender and caramelized.
5. Remove from oven and let cool slightly.
6. Scoop the flesh into a blender or food processor with the onion, chicken broth, and heavy cream (if using).
7. Blend until smooth, then season with salt and pepper to taste.
8. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 45-50 minutes
Roast Pumpkin and Kale Quinoa Bowl
Roast Pumpkin and Kale Quinoa Bowl Recipe
A hearty, autumnal bowl filled with roasted pumpkin, curly kale, and nutty quinoa
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 cup cooked quinoa
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: crumbled feta cheese, toasted pumpkin seeds, or chopped fresh herbs for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss the pumpkin cubes with 1 tbsp olive oil, salt, and pepper until coated.
3. Spread the pumpkin on a baking sheet and roast for 30-40 minutes or until tender and caramelized.
4. In a separate pan, heat the remaining 1 tbsp olive oil over medium-high heat. Add the kale and cook until wilted, about 5 minutes. Season with salt and pepper to taste.
5. Cook quinoa according to package instructions. Fluff with a fork and set aside.
6. To assemble the bowls, divide the cooked quinoa among four bowls. Top with roasted pumpkin, wilted kale, and any desired garnishes.
Cooking Time: 45-50 minutes
Smoky Paprika Roast Pumpkin Hummus
Elevate your snack game with this unique twist on traditional hummus. Roasting pumpkin and mixing it with smoky paprika creates a rich, savory dip that’s perfect for autumn gatherings.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 3 tablespoons lemon juice
– 1/4 cup chickpeas
– 1/4 cup tahini
– Water, as needed
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss pumpkin cubes with olive oil, garlic, cumin, smoked paprika, and salt. Spread on a baking sheet and roast for 30-40 minutes, or until tender.
3. In a blender or food processor, combine roasted pumpkin, chickpeas, tahini, lemon juice, and water (as needed) to achieve desired consistency.
4. Taste and adjust seasoning if necessary.
Cooking Time: 30-40 minutes
Roast Pumpkin and Goat Cheese Tart
Roast Pumpkin and Goat Cheese Tart: A flavorful and visually stunning dessert perfect for fall gatherings or cozy nights in.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 sheet puff pastry, thawed
– 1/4 cup goat cheese, crumbled
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. Roll out puff pastry to a thickness of about 1/8 inch. Place on a baking sheet lined with parchment paper.
4. Spread roasted pumpkin over the center of the pastry, leaving a 1-inch border. Top with crumbled goat cheese and drizzle with honey.
5. Fold edges of the pastry up over the filling to form a crust.
6. Bake for an additional 20-25 minutes or until golden brown.
7. Garnish with fresh thyme leaves before serving.
Cooking Time: 50-55 minutes
Coconut Curry Roast Pumpkin Stew
A vibrant and flavorful stew that combines the warmth of curry with the sweetness of roasted pumpkin, perfect for a cozy fall evening.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons coconut oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (optional)
– 1 can full-fat coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss pumpkin cubes with 1 tablespoon coconut oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large pot, heat the remaining 1 tablespoon coconut oil over medium heat. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
4. Stir in curry powder, cumin, and cayenne (if using); cook for 1 minute.
5. Add roasted pumpkin, coconut milk, salt, and pepper to the pot. Simmer for 20-25 minutes or until pumpkin is tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: Approximately 45-50 minutes
Roast Pumpkin and Sage Risotto
Warm up with this autumnal twist on a classic Italian dish, combining roasted pumpkin with the earthy flavor of sage.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large saucepan, sauté chopped onion in butter until translucent. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking, add roasted pumpkin and chopped sage. Stir well.
5. If using wine, add it during the last 5 minutes of cooking.
6. Remove from heat and let rest for 5 minutes before serving. Top with grated Parmesan cheese, if desired.
Cooking Time: Approximately 35-40 minutes
Pumpkin and Chorizo Roast Tray Bake
A flavorful and vibrant tray bake that combines the sweetness of pumpkin with the spicy kick of chorizo, perfect for a cozy autumn evening.
Ingredients:
– 1 large pumpkin (about 1.5 kg), peeled, seeded, and cubed
– 250g chorizo sausage, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 200°C (400°F).
2. In a large bowl, toss pumpkin cubes with olive oil, salt, and pepper until well coated.
3. Spread the pumpkin mixture on a large baking tray.
4. Arrange chorizo slices on top of the pumpkin.
5. Add chopped onion and minced garlic around the chorizo.
6. Sprinkle smoked paprika over the top.
7. Roast in the preheated oven for 45-50 minutes, or until the pumpkin is tender and caramelized.
8. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Roast Pumpkin and Spinach Stuffed Shells
Transform the flavors of fall into a comforting pasta dish with this unique recipe, featuring roasted pumpkin and wilted spinach stuffed inside tender shells.
Ingredients:
– 12 jumbo pasta shells
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– 1/4 cup breadcrumbs
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with olive oil, onion, garlic, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook shells according to package instructions. Drain and set aside.
4. Wilt spinach by heating it in the microwave with a tablespoon of water until just cooked.
5. In a mixing bowl, combine roasted pumpkin, wilted spinach, Parmesan cheese, and breadcrumbs.
6. Stuff each shell with the pumpkin-spinach mixture and place them in a baking dish.
7. Bake for 15-20 minutes or until shells are lightly browned.
Cooking Time: 45-50 minutes
Brown Butter Roast Pumpkin Pasta
This recipe combines the warmth of roasted pumpkin with the richness of brown butter, all wrapped up in a comforting plate of pasta. A perfect fall treat that’s sure to become a new favorite.
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 4 tbsp unsalted butter
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh sage leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss pumpkin cubes with 2 tbsp butter, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, melt remaining 2 tbsp butter over medium heat. Add garlic and cook for 1 minute.
5. Add roasted pumpkin and heavy cream to the skillet. Stir to combine and bring to a simmer.
6. Combine cooked pasta with brown butter-pumpkin sauce. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh sage leaves if desired.
Cooking Time: 45-50 minutes
Roast Pumpkin and Lentil Buddha Bowl
A nutritious and flavorful bowl filled with roasted pumpkin, red lentils, and a medley of vibrant vegetables, perfect for a quick and easy meal or lunch.
Ingredients:
– 1 small pumpkin (about 1 lb), peeled and cubed
– 1 cup red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 carrot, peeled and grated
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the pumpkin cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a medium saucepan, cook the lentils according to package instructions.
4. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
5. Add the bell pepper and carrot to the skillet; cook for an additional 5 minutes or until tender.
6. Combine the cooked lentils, roasted pumpkin, and vegetables in a bowl. Season with salt and pepper to taste. Garnish with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Five-Spice Roast Pumpkin with Sesame Seeds
Roast pumpkin at its best! This autumnal delight combines the natural sweetness of pumpkin with the savory flavors of five-spice powder and crunchy sesame seeds.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs)
– 2 tbsp vegetable oil
– 2 tsp five-spice powder
– 1 tsp salt
– 1/4 cup sesame seeds
– Optional: brown sugar or maple syrup for serving
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the pumpkin in half lengthwise and scoop out the seeds.
3. In a small bowl, mix together vegetable oil, five-spice powder, and salt.
4. Brush the mixture evenly onto both pumpkin halves.
5. Sprinkle sesame seeds over the pumpkin flesh.
6. Place the pumpkin on a baking sheet lined with parchment paper, cut-side up.
7. Roast for 45-50 minutes or until the pumpkin is tender and caramelized.
8. Serve warm, drizzled with brown sugar or maple syrup if desired.
Cooking Time: 45-50 minutes
Roast Pumpkin and Caramelized Onion Pizza
Roast Pumpkin and Caramelized Onion Pizza Recipe
Experience the sweet and savory combination of roasted pumpkin and caramelized onions on a crispy pizza crust.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup pizza dough (homemade or store-bought)
– 1/4 cup caramelized onion topping (see note)
– 1/4 cup shredded mozzarella cheese
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast pumpkin cubes on a baking sheet with 1 tbsp olive oil, salt, and pepper for 30-40 minutes or until tender.
3. Caramelize onions by cooking them in 1 tbsp olive oil over medium-low heat for 20-25 minutes or until golden brown.
4. Roll out pizza dough to desired thickness and place on a baking sheet.
5. Spread caramelized onions evenly, followed by roasted pumpkin cubes.
6. Top with mozzarella cheese and chopped thyme (if using).
7. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 45-50 minutes
Roast Pumpkin and Black Bean Enchiladas
Roast Pumpkin and Black Bean Enchiladas: A flavorful twist on traditional enchiladas, this recipe combines the sweetness of roasted pumpkin with the savory goodness of black beans and melted cheese.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– Optional: sour cream, salsa, avocado for toppings
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with olive oil, cumin, paprika, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large skillet, heat some oil over medium-high. Add onion and garlic; cook until softened. Add black beans; stir to combine.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble enchiladas by spooning roasted pumpkin and black bean mixture onto tortillas, then rolling up and placing seam-side down in a baking dish. Top with cheese.
6. Bake at 375°F (190°C) for 15-20 minutes, or until cheese is melted and bubbly.
Cooking Time: 45-55 minutes
Roast Pumpkin and Pecan Bread Pudding
This sweet bread pudding combines the warmth of roasted pumpkin with the crunch of toasted pecans, perfect for a cozy dessert or breakfast treat. With a hint of spice and a crispy streusel topping, this recipe is sure to become a fall favorite.
Ingredients:
– 2 cups stale bread, cut into 1-inch cubes
– 1 small pumpkin (about 2 lbs), peeled, seeded, and roasted
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 large eggs
– 1/2 cup chopped pecans
– Streusel topping (see below)
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together sugar, cinnamon, nutmeg, and salt.
3. Add bread cubes, roasted pumpkin, heavy cream, and eggs; stir until well combined.
4. Pour mixture into a 9×13-inch baking dish; top with chopped pecans.
5. Bake for 40-45 minutes or until puffed and golden.
Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
Mix dry ingredients and add butter; use to top bread pudding before baking.
Summary
Get ready to fall in love with the flavors of the season! As the weather cools down, roast pumpkin recipes become a staple in many kitchens. From sweet treats like Honey Cinnamon Roast Pumpkin Dessert to savory dishes like Spicy Roast Pumpkin and Chickpea Salad, there’s something for everyone. This article showcases 20 delicious roast pumpkin recipes perfect for Fall, including Maple Glazed Roast Pumpkin with Thyme, Rosemary and Garlic Roast Pumpkin Soup, and many more. Whether you’re a fan of sweet or savory, these recipes are sure to warm your heart and your belly!
