Roasted pumpkin is a simple, easy and versatile recipe that makes an amazing side dish. This dish has a wonderful balance of pumpkin flavor with the rosemary and cherry tomatoes. This can be a paleo, keto and vegan recipe.
I had this butternut pumpkin that was in my pantry for months. So I remember to make a roasted pumpkin as a side dish for a Sunday lunch with some friends and family. You can also serve this roasted pumpkin as a main meal or as a weeknight dinner.
The roasting time it will depend on how thick your wedges are. In this recipe, I prefer to cut the pumpkin into cubes.
Roasted pumpkin is a perfect choice for any kind of meal, it doesn´t require much work or time and you can serve it with meat, poultry or fish. One thing is for sure, rosemary gives this dish a fabulous flavor! I am going to give you another amazing tip: you can keep the seeds for roasting.
Hope you enjoy it!
| Prep Time | 15 min |
| Cook Time | 30 / 45 min |
| Servings |
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- 1 pumpkin about 1 Kg
- 16 cherry tomatoes
- 2 cloves garlic chopped
- 1 red onion peeled and chopped into quarters
- 2 sprigs of fresh rosemary leaves finely chopped
- 1 chili pepper
- Sea Salt
- freshly ground black pepper
Ingredients
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- Preheat the oven to 200ºC / 420ºF.
- Peel the pumpkin and cut into bite-sized cubes. Remove the seeds.
- Place pumpkin, cherry tomatoes, red onion and garlic into a large & sturdy roasting tray.
- Drizzle pumpkin with olive oil, fresh rosemary, chilli pepper and season with salt and black pepper.
- Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft and also tinged brown at the edges. Serve as a side dish.
