Post actualizado el día octubre 29, 2026 by DeiviSanzPlay
Roasted pumpkin is a versatile recipe that works both as a side dish and as a vegetarian main course. Its natural sweetness intensifies in the oven, and a simple combination of spices transforms a humble vegetable into an aromatic and comforting preparation.
Ingredients for four servings
- 800 g of pumpkin (preferably butternut or peanut variety)
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of sweet paprika
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of ground cinnamon
- 2 cloves of garlic, sliced
- Salt and freshly ground black pepper
- A handful of toasted pumpkin seeds and fresh parsley to finish
Step-by-step preparation
Start by preheating the oven to 200 °C with top and bottom heat. Wash the pumpkin, remove the seeds and cut it into wedges approximately two centimeters thick; peeling is not necessary if the skin is thin, as it becomes tender when roasted.
In a small bowl, mix the oil with the paprika, cumin, cinnamon, salt and pepper. Distribute this mixture over the wedges with your hands, making sure each piece is well coated. Place the pumpkin on a baking tray lined with parchment paper, skin side down, and scatter the sliced garlic among the wedges.
Bake for 30-35 minutes, turning the pieces halfway through cooking. The ideal point is reached when the flesh yields when pierced with a fork and the edges appear golden and slightly caramelized.
Tips and variations
If you’re looking for a contrast of textures, add the toasted pumpkin seeds just before serving so they retain their crunch. A drizzle of freshly squeezed lemon juice when it comes out of the oven enhances the whole dish and balances the sweetness. This recipe also accepts a pinch of chili if you want a spicy touch.
As an accompaniment, it works well with Greek yogurt, crumbled feta cheese or a mustard vinaigrette. If there’s pumpkin left over, it keeps in the refrigerator for up to three days and is ideal for incorporating into warm salads or creams.
