Roasted Pumpkin Fall Side (Printer-Friendly Version)
Tender roasted pumpkin cubes infused with garlic, thyme and spices, perfect for cozy autumn meals.
# What You'll Need:
→ Vegetables
01 -
4 cups pumpkin, peeled, seeded, cut into 1-inch cubes
→ Seasonings
02 -
2 tbsp olive oil
03 -
1 tsp vegetable bouillon powder
04 -
½ tsp garlic powder
05 -
½ tsp onion powder
06 -
¼ tsp dried thyme
07 -
¼ tsp ground black pepper
08 -
½ tsp salt, optional depending on bouillon saltiness
# Steps to Follow:
01 -
Set oven to 400°F. Peel, seed, and cut pumpkin into uniform 1-inch cubes to ensure even cooking.
02 -
Place pumpkin cubes in a large bowl. Drizzle with olive oil, then add vegetable bouillon powder, garlic powder, onion powder, dried thyme, ground black pepper, and salt if desired. Toss gently to coat evenly.
03 -
Spread seasoned pumpkin evenly in a single layer on a parchment-lined baking sheet, avoiding overcrowding to allow caramelization. Roast for 25-30 minutes, flipping halfway through, until tender and golden brown at edges.
04 -
Transfer roasted pumpkin to a serving dish immediately after roasting. Garnish optionally with fresh herbs or toasted seeds. Serve hot.
# Additional Tips:
01 -
Cut pumpkin cubes uniformly for even roasting and caramelization.
02 -
Sugar or pie pumpkins provide superior sweetness and texture compared to carving varieties.
03 -
Avoid overcrowding on the baking tray to prevent steaming and achieve crisp edges.
04 -
Taste the bouillon powder before adding salt to avoid excessive saltiness.