Ingredients
Main Ingredients
- 1 sugar pumpkin (2 pounds whole, about 1.5 pounds cleaned)
- 2 tablespoons olive oil or melted butter
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder or smoked paprika
Instructions
- Preheat Oven: Preheat the oven to 425°F and move an oven rack to the lowest position. Line a large rimmed baking sheet with high-heat-resistant parchment paper to prepare for roasting.
- Soften Pumpkin: Wash and dry the pumpkin thoroughly. Microwave the whole pumpkin for one minute on high to slightly soften it, making it easier to cut.
- Cut Pumpkin: Using a very sharp chef’s knife with back-and-forth sawing motions, carefully cut the pumpkin in half. Start by slicing a small sliver from the stem side if you want to avoid cutting through the tough stem.
- Remove Pulp and Seeds: Scoop out the pulp and seeds with a large metal spoon. Use kitchen scissors to cut away any stubborn pulp. Optional: save seeds for roasting later.
- Slice Pumpkin: Cut each pumpkin half into four one-inch-thick moon-shaped slices using the sharp knife and sawing motion. Discard the ends.
- Peel and Cube: Peel the skin off each slice using a vegetable peeler, then cut the slices into 1-inch cubes for even roasting.
- Season Pumpkin: Place the pumpkin cubes in a large bowl. Drizzle with olive oil and sprinkle with kosher salt, garlic powder, and chili powder. Toss well with a large spoon or your hands until evenly coated.
- Roast Pumpkin: Spread the pumpkin cubes in a single layer on the prepared baking sheet. Roast in the oven for about 30 minutes, tossing halfway through, until the pumpkin is tender and caramelized.
- Serve: Remove from oven and serve immediately as a flavorful and comforting fall side dish.
Notes
- Use a small sugar pumpkin for best flavor; larger pumpkins tend to be less flavorful.
- For pumpkins larger than 2 pounds, microwave for longer (about 2 minutes per side) before cutting.
- Alternatively, roast halved pumpkin without peeling or cubing by placing cut side down on parchment and baking at 425°F for 30 minutes until fork-tender; this yields cooked pumpkin for mashing or other recipes.
- Store leftovers in an airtight container in the fridge for 3-4 days; reheat gently in the microwave at 50% power.
- Freeze cooled leftovers in freezer-safe containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
