Sweet, savory, and easy to prepare, this Maple Roasted Pumpkin is a delicious autumn and holiday side dish. Enjoy it as is, use it in a salad or soup, or puree it for pie and desserts.
😍 Why this recipe is worth a try
- This roasted pumpkin makes a simple and tasty side dish for fall and winter.
- It's also a great starting point for using the pumpkin in several other ways.
- Maple enhances pumpkin's natural sweetness and earthiness while adding some tasty caramelization.
The great thing about pumpkins and winter squash is their incredible versatility. That - and the fact that they store so well - is why I love growing them in my garden.
For more winter squash inspiration, check out my recipes for Butternut Squash Chicken Soup, Mushroom and Pumpkin Risotto, Roasted Pumpkin Pasta with Sage, and Grilled Spaghetti Squash with Meat Sauce.
Or for additional tasty vegetable side dishes to round out your meal, try my Roasted Balsamic Onions, Mashed Beets, and Honey Sriracha Brussels Sprouts.
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🍁 Ingredients
Here's everything you need to make this maple roasted pumpkin.
- Pumpkin - There are many kinds of pumpkin out there and you can use just about any of them in this recipe. However, one of the most common is the sugar pumpkin, also known as sugar pie or pie pumpkin. They're small, anywhere from two to four pounds (which makes them easier to handle), and have dense, sweet flesh. Although pie is in the name, they're good pumpkins for both sweet and savory uses. After the big jack-o-lantern pumpkins, these are probably the next most common pumpkins you'll find. Note: Those big pumpkin carvings are not great for cooking.
- Maple syrup - It goes without saying, but you want to use real maple syrup here. Do not bother making this recipe with artificial syrup. I'm not just saying this as a citizen of Vermont, where we produce roughly half of the United States' maple syrup supply. Maple syrup has an excellent rich, deep flavor and is a high-quality, antioxidant rich product. I recommend Baird Farm syrup. They'll ship to you and you may even get one of my maple recipes in your box. If maple syrup is inaccessible, brown sugar is the next best option for a slightly similar flavor. And for another tasty maple recipe, try my Salted Maple Oatmeal Chocolate Chip Cookies.
- Fresh herbs, such as rosemary, thyme, or sage. Dried herbs may be used if fresh herbs aren't available. Use about ⅓ as much as fresh.
- Olive oil - Or your preferred cooking oil
- Salt and pepper - For seasoning
See the recipe card below for the complete list of ingredients and quantities.
🍯 Variations
- Maple roasted butternut - Use butternut squash in place of the pumpkin.
- Honey roasted pumpkin - Instead of maple syrup, try honey.
- Make it spicy - Add a little hot sauce with the maple syrup or a pinch of chili flakes.
🔪 How to make maple roasted pumpkin
How to make roasted pumpkin with maple syrup.
- Step 1: Preheat oven to 425 °F. Slice off the top of the pumpkin.
- Step 2: Cut the pumpkin in half down the middle.
- Step 3: Scoop out the seeds.
- Step 4: Line a baking dish or tray with parchment paper. Place the pumpkin on the dish, then drizzle the pumpkin with the olive oil and maple syrup.
- Step 5: Use a brush to coat the pumpkin in the oil and maple syrup.
- Step 6: Sprinkle with herbs, salt, and pepper. Bake for 45-55 minutes or until the pumpkin is easily pierced with a fork. Serve warm or at room temperature.
🌟 Top Tips
- Line your baking pan with parchment paper. Otherwise, some of the maple syrup will likely run off the pumpkin and burn on your pan. (Ignore the fact that I forgot to do this in my photos. I spent quite some time scrapping down this pan after.)
- Don't waste the pumpkin seeds! Rinse them off, remove any stringy bits, and spread out on a parchment lined baking sheet. Pat dry, drizzle with oil and sprinkle with salt and other seasonings. Then roast at 350°F for about 25 minutes or until golden brown and crispy.
🥡 Storage
Store the roasted pumpkin in an airtight container in the fridge for up to four days or in the freezer for up to three months.
🍲 How to use roasted pumpkin
This maple roasted pumpkin is a great side dish, but there are several other ways to enjoy it.
- Cut the pumpkin into pieces and add to a salad. Try it with spinach, dried cranberries, feta, and a balsamic vinaigrette. Or add it to my arugula and spinach salad with grilled chicken.
- Make a soup. Remove the skins, puree the pumpkin with a little water, as needed, then combine with broth and simmer. Finish with some cream and season to taste.
- Try pumpkin pasta. Use it in my pumpkin and sausage pasta dish, skipping the steps for roasting since you already have that part done.
- Puree and use in a number of sweet preparations, such as pie, muffins, and pancakes. The herby flavor will make it interesting and offset some of the sweetness.
🙋🏽♀️ FAQ
Roasting is one of the best ways to cook pumpkin and winter squash. Slice it open, remove the seeds, and cut it into pieces. Then, roast the pumpkin at 425 °F for about 45 or until tender.
Big pumpkins are better for decorating and carving than for cooking and eating in savory or sweet dishes. That's because they have thinner flesh that doesn't have much flavor. You can certainly try using them, but you're better off with smaller sugar pumpkins, Cinderella pumpkins, and Japanese Kabocha pumpkins, to name just a few.
Roast your pumpkin, remove the skin, puree the flesh, simmer with a little broth and cream, toss with pumpkin and cheese, then bake the pasta in the oven until hot and gooey.
Pie is the most popular American recipe for pumpkin because of its cultural association as a dessert at Thanksgiving and the holiday season. Though pumpkin ravioli and soup are increasingly popular, savory uses are less popular than in other countries.
Yes, you can roast the pumpkin ahead of when you need it. Reheat at 300 °F for 10-15 minutes or in the microwave until warm.
🥩 Pairing
Any of these recipes would go great with this roast pumpkin:
📖 Recipe
Maple Roasted Pumpkin
- Total Time: 1 hour
- Yield: about 6 servings 1x
- Diet: Vegetarian
Description
Sweet, savory, and easy to prepare, this Maple Roasted Pumpkin is a delicious autumn and holiday side dish. Enjoy it as is, use it in a salad or soup, or puree it for pie and desserts.
Ingredients
- 1 sugar pumpkin (about 2-3 pounds)
- 2 tablespoons olive oil
- ¼ cup maple syrup
- 1 tablespoon chopped fresh rosemary, thyme, or sage
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Cut the pumpkin. Preheat the oven to 425 degrees. Slice off the top and stem. Cut the pumpkin in half, then scoop out the seeds and guts. Slice each half into three pieces.
- Prep the pumpkin. Line a baking sheet or dish with parchment paper. Drizzle the pumpkin with the oil and maple syrup, then use a brush to coat the squash. Sprinkle with chopped herbs, salt, and pepper.
- Roast. Cook the pumpkin for 45-55 minutes or until it is easily pierced with a fork. Serve warm or at room temperature.
Notes
Line your pan with parchment paper, or you'll have to scrape your pan after.
Use this recipe as a starting point for enjoying the cooked pumpkin in everything from soup to salad to pie.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Sides
- Method: Roasting
- Cuisine: American
🎃 Related Recipes
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