Oven Roasted Pumpkin with Maple Syrup

Our Oven Roasted Pumpkin flavoured with maple syrup is one of those simple vegetable side dishes that not only tastes delicious but is quick to prepare. This is a dish you will keep coming back to again and again.

This easy roasted pumpkin dish is one of the great ways to cook pumpkin and is a seasonal favourite dish in my kitchen over the colder winter months. The oven caramelises the pumpkin as it catches and chars a little around the edges, resulting in a delicious side dish.

Maple syrup is added just toward the end of the cook to really ramp up the sweet flavours in the pumpkin. This is a versatile dish that can be served alongside a whole variety of main dishes.

Roasting really does bring out the best in this seasonal vegetable and I find my kids love eating pumpkin cooked like this. I’m happy when they enjoy any veggie that brings them closer to their 5-a-day.

Why you’ll love this recipe:

• Feed a crowd, this recipe is easily doubled or trebled depending on your numbers.
• Uses only 3 ingredients and a little seasoning, this is a recipe you will keep coming back to again and again.
• Hand’s on preparation time is minimal, 5 minutes then the oven does all the hard work.
• Containing no dairy our oven roasted pumpkin is suitable for Vegan diners.

How to roast pumpkin?

• Preheat the oven to 180CFan/200C.
• Look out ingredients ready to start.

• De-seed the pumpkin or squash and cut into wedges.
• Place the pumpkin onto a non-stick tray and add the olive oil, salt and pepper.
• Give everything a good toss together so the pumpkin is well coated in the oil and seasoning.

• Now place the pumpkin skin side down in the tray.
• This stops the pumpkin flesh from sticking to the baking tray.
• Place the tray into the oven and roast the pumpkin for 30 minutes, until the pumpkin is tender and just starting to catch around the edges.

• Remove the tray from the oven and drizzle over the maple syrup, ensuring that the pumpkin flesh is coated.
• Return the tray to the oven for a further 5 minutes to allow the syrup to become sticky.
• Take the tray from the oven and serve immediately.

How long to roast pumpkin?

Pumpkin takes between 30 and minutes to roast in a hot oven. The length of time depends largely on the size that you cut your pumpkin.

The pumpkin is ready when the flesh is tender and it is just starting to brown and catch around the edges.

How to roast pumpkin seeds?

I hate to see anything going to waste so I like to roast the pumpkin seeds. They make a great tasting snack and I often serve them scattered over roasted pumpkin or other vegetable sides; or on salads for added crunch.

1. Start by removing the pump from the seeds and giving them a good wash, then lay out to dry on some kitchen towel.
2. Toss the seeds in a little oil, season with salt and pepper.
3. At this stage you can also add any other spices, flavourings or seasonings that you like. For example smoked paprika; chilli powder; cumin; cinnamon; nutmeg; brown sugar; maple syrup or honey.
4. Spread the seeds out on a tray lined with baking parchment.
5. Place the baking tray into a preheated oven at 180C/160CFan and roast for 5 minutes.
6. Remove the tray from the oven and give the tray a shake then return to the oven for a further 5 minutes.
7. Allow to cool and store in an airtight container for up to 3 days.

Can you roast any pumpkin?

I have roasted many different types of pumpkin and squash over the years. I prefer the small pumpkins and squashes for ease of preparation.

However, I’ve also roasted larger pumpkins in exactly the same way.What I tend to do with larger pumpkins is roast them in chunks rather than wedges, that way they cook quickly and more evenly.

Yes, you can even roast your Halloween pumpkins, they are after all just a large squash. They don’t perhaps have the same flavour or sweetness as smaller pumpkins, but roast them up with some herbs or spices and they will taste just fine.

Why is my roast pumpkin soggy?

Roasted pumpkin should be soft and tender, with just a little caramelisation around the edges where it is starting to catch.

If your pumpkin is soggy there are 2 likely reasons. Firstly the oven wasn’t hot enough to start with. You want to roast pumpkin at no lower than 200C/180CFan.

Also do not be tempted to overcrowd the pan. If you are roasting pumpkin for larger numbers use 2 trays. If the pumpkin is too close together you risk it steaming rather than roasting in the oven.

Recipe ingredients & substitutions:

• Pumpkin: use any variety of pumpkin or squash that you have available. I find that year round the only pumpkin I can regularly get my hands on is butternut squash which works perfectly in this dish.
• Olive oil: is used to coat the pumpkin to stop it from drying out while roasting in the oven. You can substitute sunflower or rapeseed oil.
• Maple syrup: is poured over the pumpkin just towards the end of the cook to lightly caramelise the pumpkin. You can also use agave syrup or even honey if you prefer. However, if serving to vegan diners you cannot use honey.

Flavour variations:

• Fresh herbs: woody herbs like rosemary; thyme and sage pair really well with pumpkin and squash.
• Spices: pumpkin can take on spice really well. Add the spice at the same time as the seasoning. Pumpkin works with chilli powder; cumin; smoked paprika; cinnamon; and nutmeg.
• Sweet: maple syrup works great in savoury dishes, but you could also use brown sugar for a real molasses flavour, or honey. Pair it with the sweetener that works best with the main you are serving it with.

Can I make ahead oven roasted pumpkin?

You can prepare the pumpkin earlier in the day, ready to assemble just before roasting. However, like most vegetable dishes, roasted pumpkin is at it’s best served straight from the oven.

However, leftover pumpkin can be stored in an airtight container in the fridge for up to 3 days. When ready to enjoy warm up in a non stick pan to piping hot.

Serving suggestion:

Our oven roasted pumpkin makes the perfect side dish to accompany a whole host of main dishes. Try it with our Slow Roasted Pork Belly, our Roast Turkey Crown, our Roast Leg of Pork stuffed with Bacon & Cranberries, or our Pan Roasted Guinea Fowl Supremes.

Add to our Roast Pumpkin Salad for a delicious salad main dish.

Pumpkin and squash are really versatile vegetables. Leave the maple syrup off the roasted pumpkin and you have the perfect ingredient for adding to soups, stews and curries.

What to do with leftover oven roasted pumpkin?

• Make a quick bowl of soup: soften an onion and garlic in a little butter then add vegetable stock and the roasted pumpkin, season and blitz to smooth.
• Add to quesadillas: sandwich the leftover pumpkin between two flour tortillas along with some grated cheese and some crushed canned black beans. Toast the tortilla on both sides, remove from the pan, cut and serve.
• A quick pasta sauce: soften an onion and garlic in a little butter, add a splash of white wine, the leftover pumpkin, some freshly chopped sage or thyme, season with salt and pepper and finish with a little double cream (heavy cream).

Useful hints and tips:

1. Use a sharp knife when preparing the pumpkin. A sharp knife will cut through the skin easily, and you avoid the risk of the knife slipping and cutting you.
2. Season the pumpkin with salt and black pepper, as seasoning makes all the difference to the finished dish.
3. Don’t throw out the pumpkin seeds, instead follow the simple instructions above showing you how to roast pumpkin seeds and sprinkle over the roasted pumpkin just before serving, for added crunch.
4. Containing no dairy this side dish is suitable for Vegan diners.
5. Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions:

If you like this simple vegetable side dish then try some of our other recipes:

• Honey Roasted Root Vegetables
• Roasted Honey Glazed Carrots with Cumin
• Roasted Brussels Sprouts with Bacon & Chestnuts
• Creamed Brussels Sprouts
• Savoy Cabbage with Bacon & Cider
• Spiced Red Cabbage
• Easy Oven Roasted Asparagus
• Quick Roasted Tomatoes with Balsamic Vinegar

For all my favourite vegetable recipes in one place, check our my 12 Best Vegetable Side Dishes post.

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