Easy Honey-Roasted Pumpkin Recipe

honey roasted pumpkin sprinkled with feta and pepitas and drizzled with more honey.

This honey-roasted pumpkin is sweet, savory, and perfectly caramelized around the edges - probably the best way to cook pumpkin. It’s ready in about 40 minutes from start to finish.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 30

Servings servings

Calories 191kcal

Author Adina

Equipment

Baking sheet
Parchment paper

Ingredients

2 lbs pumpkin Note 1
2 tablespoons honey
3 tablespoons olive oil
2 garlic cloves
½ teaspoon turmeric Notes 2,3
½ teaspoon coriander
1 teaspoon cumin
¼ teaspoon red pepper flakes or cayenne pepper to taste
½ teaspoon fine sea salt
¼ teaspoon ground black pepper

US - EU

Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the pumpkin: If using a pumpkin other than Hokkaido (Red Kuri), peel it first. Halve the pumpkin, scoop out the seeds and stringy parts with a spoon, then cut it into ½-inch (1.5 cm) thick wedges.
2 lbs pumpkin
Prepare the honey mixture: Whisk together olive oil, honey, garlic, and all the spices. You can also do this directly in the large bowl where you will place the wedges later.
2 tablespoons honey + 3 tablespoons olive oil + 2 garlic cloves + ½ teaspoon turmeric + ½ teaspoon coriander + 1 teaspoon cumin + ¼ teaspoon red pepper flakes + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Coat pumpkin slices: Add the pumpkin wedges to the bowl and toss well until all pieces are evenly coated with the honey-spice mixture (using your hands works best).
Roast honey pumpkin: Arrange the wedges in a single layer on the prepared baking sheet. Roast for 25–30 minutes, or until the pumpkin is tender and slightly caramelized around the edges.
Serve hot with a dip and salad, or at room temperature. You can drizzle the pumpkin wedges with feta, roasted pumpkin seeds or pepitas, and a little more honey if you like. You can also add the roasted pumpkin to salads, risotto, pasta, or grain bowls.

Notes

Pumpkin type: I usually use Hokkaido pumpkin (Red Kuri squash) because it’s flavorful and doesn’t need peeling. You can also use butternut squash or any other flavorful variety, just make sure to peel it.
Spices: Feel free to adapt the spice mix to your taste. If you don’t have all these spices, try paprika, cinnamon, or even a store-bought spice blend. A simple mix of salt, pepper, and paprika also works.
More seasoning ideas:

3-4 TBS olive oil + 2 tablespoons honey + 1 teaspoon dried thyme or oregano + ½ ts dried rosemary + 2 grated garlic cloves + salt and pepper to taste
3–4 TBS olive oil + 2 tablespoons honey + 1 teaspoon smoked paprika + ½ teaspoon ground cumin + ¼ teaspoon chili flakes + 1 grated garlic clove + salt and pepper to taste.
3–4 TBS olive oil + 2 tablespoons honey + 1 teaspoon grated orange zest + ½ teaspoon ground cinnamon + ¼ teaspoon ground nutmeg + 1 grated garlic clove + salt and pepper to taste.

Nutrition