Roasted pumpkin

I don't often make complicated desserts, but roasted pumpkin remains one of the recipes I return to in autumn and winter, especially when I find good pumpkins at the market. I have always found it to be the simplest way to have something sweet and fragrant at home without spending too much time in the kitchen. I have tried various combinations of spices, but I always end up with the version that includes cinnamon, cloves, nutmeg, and a little brown sugar.

Quick info

Total time: about 50-60 minutes (including peeling and cooling)
Preparation time: 10-15 minutes (peeling and cutting the pumpkin)
Baking time: 30-40 minutes
Servings: 6-8 (depending on how large you cut the slices)
Difficulty: easy
Recipe type: simple dessert, snack, also suitable as a side dish

Ingredients

2 kg pumpkin (preferably pie pumpkin, but any sweet pumpkin will do)
2 tablespoons olive oil (for brushing the slices)
1/4 tablespoon sea salt
2 tablespoons brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon

Preparation method

1. Start by preheating the oven to 220°C. Peel the pumpkin, remove the seeds and the fibrous part from the middle. Cut the pumpkin into thick slices, about 2 cm.
2. Line a large baking tray with parchment paper. Place the pumpkin slices in the tray in a single layer. Try not to overlap them.
3. Drizzle the pumpkin with olive oil on both sides. I brush one side, turn them over, and repeat on the other side.
4. Sprinkle sea salt over the pumpkin. Then add the brown sugar, cinnamon, cloves, and nutmeg. I try to distribute the spices evenly, ensuring no areas are left without flavor.
5. Place the tray in the preheated oven. Bake for 30-40 minutes, or until the pumpkin is nicely browned on top and can be easily pierced with a fork.
6. Remove the pumpkin from the oven and let it cool slightly. It can be eaten warm or cold, depending on your preference.

Why I make the recipe often

It’s quick, doesn’t require fancy ingredients, and satisfies my sweet cravings without much hassle. I can keep the roasted pumpkin in the fridge and eat it as needed, and the taste remains just as good cold. I also like that the recipe doesn’t dirty many dishes.

Tips and variations

Tips

The pumpkin should be cut as evenly as possible so that it cooks uniformly. If the slices are very thick, the baking time may increase by 5-10 minutes.
If the pumpkin is very watery, I sometimes quickly pat it dry with a paper towel before placing it on the tray to avoid too much liquid in the oven.
Check at 30 minutes. If the pumpkin isn’t browned enough, leave it for another 5-10 minutes, but check every 5 minutes to ensure the spices don’t burn.

Substitutions

You can also use pie pumpkin or another type of pumpkin for roasting. I have tried several varieties; the taste varies slightly, but the method works.
Brown sugar can be replaced with white sugar if you don’t have anything else on hand, but brown sugar provides a more caramelized flavor.
Olive oil can be replaced with any other neutral vegetable oil.

Variations

The spices can be adjusted according to your preferences. Sometimes I add more cinnamon, other times I omit the cloves.
If you prefer the pumpkin less sweet, reduce the sugar to 1 tablespoon.
For a more pronounced flavor, you can also add a little ground ginger, but no more than 1/4 teaspoon, so as not to overpower the other flavors.

Serving ideas

Roasted pumpkin is great on its own, as a snack or dessert. It can be served alongside a scoop of plain yogurt or sprinkled with nuts or seeds.
It also works as a side dish with roasted meat if you enjoy sweet-spiced flavors.

Frequently asked questions

1. What type of pumpkin should I use?
Any sweet pumpkin for roasting works. I usually use pie pumpkin, but other varieties work too, as long as they’re not too watery.

2. Do I need to peel the pumpkin?
Yes, the skin is not consumed in this recipe, especially if the pumpkin is large or thick.

3. Can I use honey instead of sugar?
I haven’t tried using honey for roasting, but if you want, add it only after baking to avoid burning.

4. How thick should the slices be?
Ideally, about 2 cm thick. If they are too thin, they may dry out or burn.

5. Can I freeze roasted pumpkin?
I do not recommend it, as the texture becomes watery upon thawing.

Nutritional values

Estimation for one serving (out of 8):
Calories: approximately 90-110 kcal
Carbohydrates: 20 g
Protein: 1-2 g
Fats: 2-3 g

Values may vary depending on the type of pumpkin used and how generous you are with the oil and sugar. The pumpkin is rich in fiber and vitamins, but the recipe is not very high in fats or proteins.

Storage and reheating

After cooling, I store the roasted pumpkin in a container with a lid in the fridge for up to 3 days. I usually eat it cold, but it can also be heated for 1-2 minutes in the microwave or a few minutes in the oven if you prefer it warm. I do not recommend freezing, as it changes the texture and becomes soft.

 Ingredients: 2 kg pumpkin, 2 tablespoons olive oil, 1/4 tablespoon sea salt, 2 tablespoons brown sugar, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, 1/2 teaspoon ground cinnamon

 Tags:  baked pumpkin