Name: Golden Spiced Roast Pumpkin
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1kg/2.2 lbs pumpkin, cut into 1.5 inch cubes; 2 tsp cardamom pods or 1 tsp cardamom seeds; 1 tsp unrefined salt; 1 tsp onion powder; ½ tsp dried coriander; ½ tsp dried ginger; ½ tsp garlic powder; ½ tsp paprika; ½ tsp chilli powder (optional); ¼ tsp dried cumin; ¼ tsp turmeric; 2 tbsp coconut oil, melted; handful pumpkin seeds, roasted (optional)

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This golden spiced roast pumpkin is a flavorful, nourishing side dish that’s as beautiful as it is delicious. Using the best pumpkin for roasting gives you naturally sweet flesh that caramelizes to golden perfection in the oven. I paired the pumpkin with a blend of warming spices for a comforting, slightly spicy flavor that’s perfect for crisp fall or cozy winter evenings. Roasting pumpkin brings out a richer flavor than steaming, while giving you those irresistibly crispy edges. Serve it alongside roast chicken, slow-cooked beef, or even pan-fried fish for a simple yet beautiful looking side dish. Whether you’re making it for a holiday feast or a weeknight dinner, this easy roasted pumpkin recipe will quickly become a seasonal favorite.

Why Roast Pumpkin?

Roasting pumpkin brings out a deeper, richer flavor and natural sweetness than steaming ever could. As the cubes roast in the oven, their edges turn slightly crispy while the insides become tender and buttery, creating the perfect contrast in texture. This dry-heat method also helps to preserve more of the pumpkin’s nutrients, making it not only more delicious but also more nourishing – that is why when I roast pumpkin I never add any water or stock to the pan. Whether you’re making roasted pumpkin for a side dish, a salad topping, or to blend into soups, the golden caramelization you get from the oven is what makes all the difference between an average-tasting or a delicious-tasting pumpkin.

What Type of Pumpkin is Best for Roasting?

Use a sugar pumpkin (also known as pie pumpkin) for this recipe for the best flavor. Some of the best varieties are Sugar Pie, Kabocha, Red Kuri, or Jarrahdale. Avoid the large carving pumpkins which usually lack in flavor.

Tips for Making This Recipe

If you like, you could replace some of the dry spices with their fresh equivalents. For example replace the onion and garlic powders with finely diced fresh onion and garlic, or use grated fresh ginger instead of dry ginger. I used dry spices exclusively for a super quick yet delicious side dish.
Instead of coconut oil, you could use melted butter, ghee, or tallow for rubbing onto the pumpkin.
If you want to make a double batch of this recipe, double all the ingredients but only roast half today and keep half in the fridge for roasting tomorrow. I personally think that pumpkin tastes best when roasted fresh rather than when reheated.

How to Prepare Pumpkin for Roasting

slices of roast pumpkin and a chefs knife on the side

1.To prepare pumpkin for roasting, start by cutting it in half with a large, sharp knife and scooping out the seeds and stringy flesh. (You can save the seeds for roasting later if you like.)

2. For this recipe, you’ll only need one generous wedge of pumpkin. Place the remaining pieces cut-side down in the vegetable drawer or on the lowest shelf of your fridge to keep them fresh for other recipes.

3.Take your chosen wedge and slice it into manageable strips. Using a sturdy knife, cut away the skin, then cut each strip into roughly 1½-inch cubes.

4. Weigh out about 1 kg / 2.2 lbs for this recipe. I prefer weighing rather than using cup measurements, since chunky cubes like these simply won’t fit neatly into a measuring cup.

Golden Spiced Roast Pumpkin Recipe

INGREDIENTS

a bowl of pumpkin cubes, a mortar with sea salt and jars with cardamom, coriander, turmeric, ginger, garlic powder, paprika, onion powder and cumin

You will also need 2 tablespoons of coconut oil to rub onto the pumpkin.

INSTRUCTIONS

spices mixed in a small bowl with a teaspoon in the bowl

Preheat your oven to 200°C/400°F.

To prepare the cardamom pods, smash them lightly with a pestle so they open and use the whole cracked pods, or extract the seeds and grind them up, discarding the pods. I usually use the cracked pods because that’s the faster option!

Mix all the spices and the salt together in a small bowl. In a small saucepan, melt the coconut oil.

glass oven dish with cubes of spiced roast pumpkin

Place the pumpkin cubes in a large baking dish, then sprinkle the spice mix onto the pumpkin. Drizzle the melted coconut oil on top. With your hands mix everything together until the pumpkin cubes are evenly coated with the spices and oil.

glass oven dish with cubes of spiced roast pumpkin and a metal spoon and a white bowl with a few cubes of spiced roast pumpkin

Roast your pumpkin for 30-40 minutes until golden and slightly crispy on top and tender inside (to check for tenderness, poke a couple pieces gently with a fork – it should slide in easily). If you want the cubes browned on the underside, flip them halfway through cooking.

While the pumpkin is roasting, you can prepare the seeds for roasting if you like – check the bonus section about roasting seeds below.

How to Roast Pumpkin Cubes So They’re Crispy

Make sure the cubes of pumpkin are dry – pat them dry with a paper towel or a cotton tea towel if necessary.
Use a large enough baking dish or oven tray so the cubes are not over-crowded and all make a single layer in your dish (not piled on top of each other).
Roast at 200°C/400°F or even a little higher, depending on your oven. In my oven 200°C/400°F is hot enough.
If you want your cubes browned evenly, flip them half-way through roasting. I don’t usually bother though.

Storage Tips

Any leftovers should be kept in the fridge for up to 3 days. To reheat, pop them into a preheated 200°C/400°F oven for 10 minutes or so.
I personally do not like to freeze pumpkin because the texture becomes a little mushy – maybe I am a bit picky that way. If I freeze any, it is for use in recipes where the pumpkin will be blended, like a soup or a pie.
If you have quite a bit of the spiced roast pumpkin cubes left over, they would make a delicious spiced pumpkin soup.

Bonus: Roast the Seeds Too

To roast the seeds, place them in a sieve and wash well under running water. Pick out any bits of the orange flesh. Place the still moist seeds in a bowl and sprinkle generously with unrefined salt (the salt sticks much beter when seeds area little wet). Mix the salt in. Spread the seeds in a single layer in a baking dish. Roast at 180°C/375°F for 8-10 minutes. You may hear them start to pop as they roast. Keep a close eye on them so they don’t burn. If you want to use them as a garnish in this recipe, roast them straight after the spiced pumpkin cubes come out of the oven, so they are still warm. The seeds also make a nice snack by themselves, especially when still warm after coming out of the oven.

half a raw pumpkin and a small white bowl with pumpkin seeds in it

three white bowls with cubes of spiced roast pumpkin topped with roasted pumpkin seeds

More Real Food Fall Recipes

Easy Crustless Pumpkin Pie

Warm and Rich Sourdough Pumpkin Muffins

Pumpkin Baked Oatmeal

I hope you like this golden spiced roast pumpkin recipe! If you have any questions or comments, pop them into the comments box below, or send me an email. I would also love it if you would follow me on Pinterest!