Roasted Pumpkin Slices

Roasted pumpkin slices, creamy and very flavorful, are seasoned with an interesting spice mix of garlic and chili powder.
Course Side Dish
Cuisine American
Keyword pumpkin
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 93kcal
Author Vered DeLeeuw


  • 1 small sugar pumpkin (about 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 baking sheet with parchment paper.
  • Wash the pumpkin and cut the stem off. Place in the microwave and microwave for 1 minute on high, to soften it a bit and make cutting easier.
  • Carefully, using a very sharp chef’s knife and back-and-forth sawing motions, cut the pumpkin in half. Use a large metal spoon or an ice cream scoop to remove the pulp and the seeds (wash and save the seeds to make roasted pumpkin 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. Arrange the pumpkin slices in a single layer on the prepared baking sheet.
  • Use a pastry brush to brush both sides of the pumpkin slices with the olive oil. Sprinkle with the salt, chili powder and garlic powder.
  • Roast the pumpkin slices until fork-tender, about 30 minutes, flipping them midway through baking. Serve immediately. 


Calories: 93kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Sodium: 289mg | Fiber: 1g