Tender Roasted Pumpkin Cubes (Print View)

Lightly seasoned, caramelized pumpkin cubes with tender texture, ideal for sides or grain bowls.

# What You'll Need:

→ Pumpkin

01 - 1 medium pumpkin (about 3.3 pounds), peeled, seeded, and cut into ¾-inch cubes

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon dried thyme or rosemary (optional)

→ Garnish (optional)

06 - 2 tablespoons chopped fresh parsley
07 - 1 tablespoon toasted pumpkin seeds

# Step-by-Step Directions:

01 - Preheat the oven to 425°F. Line a large baking tray with parchment paper.
02 - In a large bowl, toss pumpkin cubes with olive oil, sea salt, black pepper, and dried herbs if using, ensuring even coating.
03 - Spread the seasoned pumpkin in a single layer on the prepared baking tray.
04 - Roast for 25 to 30 minutes, turning once halfway through, until pumpkin pieces are tender and caramelized at the edges.
05 - Remove from oven. Optionally sprinkle with chopped parsley and toasted pumpkin seeds. Serve warm.

# Expert Suggestions:

01 -
  • The edges caramelize into something almost sweet and nutty without any sugar—just heat and time doing their work.
  • It's genuinely effortless once the pumpkin is cut, making it the kind of side dish you can forget about until it's ready.
  • Works as a side, in salads, on grain bowls, or honestly straight from the tray when no one's looking.
02 -
  • Don't skip turning the pumpkin halfway through—the bottom side needs those caramelized edges too, and they won't happen without it.
  • Your oven's temperature matters more than the recipe's—start checking at 25 minutes because some ovens run hot and burnt pumpkin tastes bitter.
  • Cut the pumpkin into uniform pieces so everything roasts at the same speed and nothing ends up raw while other pieces are char.
03 -
  • Pat the pumpkin dry after cutting and before oiling so the oil sticks instead of beading up and running off.
  • If your oven runs cool, crank it to 230°C and watch carefully—rushed caramelization is better than no caramelization.
  • Taste a piece before serving to make sure it's tender all the way through, not just soft on the outside with a firm center.

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