An easy recipe for savory baked pumpkin, seasoned with olive oil, garlic and chili powder. This is one of my favorite ways to make this tasty winter squash!
When you think about pumpkin, do you only think about pumpkin pie? If so, you’re missing out! Pumpkin makes a wonderful savory side dish.
I actually think I like savory pumpkin dishes, including this one, better than I like sweet dishes. I love chocolate and cheesecake desserts much more than pumpkin desserts. But savory pumpkin dishes are amazing.
The ingredients you’ll need
I make this savory baked pumpkin recipe year-round, not just in October and November. It’s such a delicious side dish, and it’s also very easy to make.
You’ll only need FIVE simple ingredients to make this recipe! The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Sugar pumpkin: Small pumpkins are more flavorful.
Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.
Seasonings: Kosher salt, chili powder, and garlic powder.
How to make baked pumpkin
In this recipe, the pumpkin is seasoned with olive oil, garlic and chili powder, then roasted in a hot oven until tender. This flavor combination is phenomenal!
If you like starchy sides such as roasted potatoes and onions but prefer something lower in carbs, then this is the perfect side dish for you.
Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Slightly soften the pumpkin in the microwave, then carefully cut it in half and remove the pulp and seeds.
2. Cut each pumpkin half into four 1-inch-thick moon-shaped slices.
3. Use a vegetable peeler to peel the skin off.
4. Cut the pumpkin slices into cubes.
5. Place the cubes on a rimmed baking sheet and coat them with olive oil and spices.
6. Bake them for 30 minutes at 425°F, tossing them halfway through baking.
Use a small pumpkin
It’s best to use a small sugar pumpkin when making this recipe. The bigger the pumpkin, the less flavor it has.
You want a small pumpkin with firm, deep orange flesh. It’s best to use the big pumpkins for Jack-o-lanterns, not for cooking.
What main dishes go with baked pumpkin?
Anything goes with this side dish. It’s as versatile as potatoes. Since I roast the pumpkin in a 425°F oven, I like to serve it with a main dish that I can cook in the same oven. So I often serve it with one of the following:
What to do with leftovers?
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave on 50% power.
More savory pumpkin recipes
Other savory pumpkin dishes that I love and make often include mashed pumpkin, a wonderfully creamy and delicate mash. And pumpkin chili, where the pumpkin doesn’t really impact the flavor of the dish, but adds delightful thickness.
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Baked Pumpkin
INGREDIENTS
- 1 sugar pumpkin, 2 lb.
- 1 tablespoon olive oil
- 1 teaspoon Diamond Crystal kosher salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
INSTRUCTIONS
- Preheat oven to 425 degrees F. Set oven rack to the lowest position. Line a large rimmed baking sheet with parchment paper.
- Wash the pumpkin and cut the stem off. Place in the microwave and microwave 1 minute on high, to soften.
- Carefully, using a very sharp chef’s knife and back-and-forth sawing motions, cut the pumpkin in half. Use a large metal spoon to remove the pulp and the seeds. If stubborn pulp remains, cut it with kitchen scissors.
- Back to using the sharp knife and the sawing motions, cut each half of the pumpkin into four 1-inch-thick moon-shaped slices, discarding the ends.
- Using a vegetable peeler, peel the skin.
- Cut each pumpkin slice into 1-inch cubes.
- Arrange the pumpkin cubes in a single layer on the prepared baking sheet. Drizzle with the oil, sprinkle with the seasonings, and use your hands to evenly coat the pumpkin.
- Bake the pumpkin cubes until tender, 30-40 minutes, tossing them halfway through. Serve the savory baked pumpkin immediately.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.