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There’s more to pumpkin than pies and jack o’ lanterns! Oven-roasted pumpkin is a delicious savory side or alternative to potatoes. Add your favorite spices for a tasty flavor bump!

Don’t Toss Your Halloween Pumpkin – Make Oven-Roasted Pumpkin Instead

This time of year, an array of pumpkins makes a very attractive porch decoration for so many of us.

But those cute little pumpkins can do double duty once Halloween is over. Don’t forget, pumpkins are a yummy vegetable as well as a cute seasonal decoration. Instead of throwing them out to make room for Christmas décor, make oven-roasted pumpkins.

A recent trip to a Japanese restaurant and an order of tempura that included pumpkin slices reminded me how yummy pumpkin can be.

Deep frying isn’t my thing. But oven roasting is easy to do and a much healthier option.

Oven-roasted pumpkin has a dense and creamy texture and a savory, slightly sweet taste. It’s a wonderful side dish and a great alternative to potatoes.

It’s also really easy to make!

What You Need to Make Oven-Roasted Pumpkin

Sugar Pie Pumpkin – Lots of pumpkins are cultivated just for decoration rather than eating. So, what kind of pumpkin you use matters for this recipe! You’ll need a Sugar Pie Pumpkin. They are small, round, and have a sweet, bright orange flesh. Most grocery stores stock them in October and November. As Halloween gets closer, they’re often on sale.
Oil – I used olive oil for my recipe, but you could also use canola, vegetable, safflower, or other neutral oils. You could also experiment with almond, peanut, or pecan oils to impart a nutty, savory flavor.
Spice – This is where things get fun! I chose smoked paprika for my oven-roasted pumpkin. But don’t be afraid to experiment with other spices, such as garlic powder, onion powder, ginger, cumin, or even a little cayenne or chipotle if you like a spicy kick. Your favorite spice blend or rub would work here, too.
Kosher salt – I really prefer Kosher salt for almost every recipe. The larger flakes give you a nice burst of flavor with less sodium than regular table salt. Sea salt could work too.
Pepper – Fresh ground pepper is always best if you’ve got a grinder.

Making Oven-Roasted Pumpkin

Prepping the pumpkin isn’t difficult, but it does require a little time and a very big knife. Because I roast my pumpkin in slices with the skin, my first step is to just rinse my pumpkin with cool water to wash away any dirt.

You could peel the skin off before roasting if you’d like, but I find it easier to scoop or slice the pumpkin off the skin after cooking, when the flesh is nice and soft.

After washing, slice off the stem from the top and the brown blossom end from the bottom of the pumpkin. Next, cut the pumpkin in half or in quarters and scoop out the stringy flesh and seeds.

(If you want, you can reserve the seeds for roasting later. I’ll explain how to do that below. They’re terrific for snacking or for sprinkling on salads.)

Next, cut the pumpkin into slices, about an inch thick. Put the slices in a big bowl, then drizzle with oil and stir to coat. Sprinkle your spices, salt, and pepper over the pumpkin and stir again.

The last step is to roast the slices in the oven until the flesh is soft and tender.

That’s it!

What To Do with Oven-Roasted Pumpkin?

Like other types of squash, pumpkin makes a great side for just about any kind of meat, poultry, or even fish. If you’re trying to stay away from carbs, it’s a great, filling dish to serve instead of potatoes, rice, or pasta.

Chunks of roasted pumpkin are also a great addition to autumn salads.

I combined my smoky paprika roasted pumpkin with red lettuce, pecans, maple bourbon chevre, and a champagne vinaigrette. It was incredible! Sweet, savory, and very satisfying.

When it comes to salad, there are endless ingredients that would pair beautifully with pumpkin.

Just about any type of lettuce would work, as well as baby kale, spinach, or chicories. Chunks of sweet and crisp apple or pear would be a great combination with the savory, creamy, and slightly sweet pumpkin (like in this salad!). Tart, colorful pomegranate arils could be wonderful too.

Bonus Recipe – Roasted Pumpkin Seeds!

If you save the pumpkin seeds (and I hope you do), it’s simple to roast the seeds for snacking or to sprinkle on salads or even soup.

Pick the seeds from the stringy pulp of the pumpkin. Rinse them with water in a colander to remove the last of the pulp, then spread them in a single layer on a clean tea towel to dry overnight.

Pour on a little oil – about a tablespoon per half cup of seeds – and stir to coat. Sprinkle the seeds with Kosher salt and pepper, or other favorite spices, and stir again.

Place the prepared pumpkin seeds on a foil-lined baking sheet in a single layer. Bake in a 300-degree oven for about an hour, stirring halfway through.

Remove from the oven and allow to cool. Seeds will keep in an airtight container at room temperature for up to two weeks, or up to two months if stored in the refrigerator.

Looking for more ways to use pumpkin?

Check out my recipe for easy homemade pumpkin puree. It’s better than canned and perfect to use in pies, bread, soup, and other recipes that call for pumpkin!