An easy and healthy 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!
I make this savory baked pumpkin recipe year-round, not just in October and November. It’s such a wonderfully healthy side dish, and it’s also very easy to make.
Pumpkin is not just for sweet dishes!
When you think about pumpkin, do you only think about pumpkin pie? If so, you’re missing out! Pumpkin makes a wonderful and healthy savory side dish.
I actually think I like savory pumpkin dishes, including this baked pumpkin recipe, better than I like sweet pumpkin dishes. I love chocolate and cheesecake desserts much more than pumpkin desserts. But savory pumpkin dishes are amazing.
The ingredients you’ll need
You’ll only need FIVE simple ingredients to make this tasty side dish! 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: Extra-virgin olive oil is the most flavorful.
- 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 healthier and 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:
- Slightly soften the pumpkin in the microwave, then carefully cut it in half and remove the pulp and seeds.
- Cut each pumpkin half into four 1-inch-thick moon-shaped slices.
- Use a vegetable peeler to peel the skin off.
- Cut the pumpkin slices into cubes.
- Place on a rimmed baking sheet and coat with olive oil and spices.
- Bake 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:
Is this a healthy recipe?
What to do with leftover baked pumpkin?
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:
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Savory Baked Pumpkin
- 1 sugar pumpkin, 2 lb.
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 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.