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–+ servings
Slices of roasted pumpkin on a serving plate.
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Roasted Pumpkin

This roasted pumpkin recipe is sugar pie pumpkin wedges cooked with brown sugar, maple syrup and cinnamon. The perfect sweet and savory side dish for fall and winter meals!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 153kcal
Author Sara Welch

Ingredients

  • 4 pound sugar pie pumpkin
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons brown sugar
  • salt and pepper to taste
  • 1/4 teaspoon ground cinnamon or more to taste
  • cooking spray

Instructions

  • Preheat the oven to 400 degrees. Slice the stem off the pumpkin. Halve the pumpkin lengthwise and remove the seeds. Cut the halves into 3/4 inch thick wedges.
  • Line a sheet pan with foil and coat with cooking spray.
  • In a small bowl mix together the olive oil, maple syrup, brown sugar, cinnamon and salt and pepper to taste.
  • Pour the olive oil mixture over the pumpkin and toss to coat.
  • Bake for 20 minutes or until pumpkin is tender and starting to brown. Serve immediately.

Video

Notes

  1. I prefer to cut my pumpkin into wedges for a more elegant presentation, but it's also fine to cut it into cubes.
  2. Roasted pumpkin stays fresh in the refrigerator for up to 3 days.

Nutrition

Calories: 153kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 1043mg | Fiber: 2g | Sugar: 16g | Vitamin A: 843IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 2mg