Roasted pumpkin wedges with brown sugar and cinnamon is a seasonal treat that is simple to make. It’s a perfect time to learn how to roast pumpkin and have it as a side for Thanksgiving dinner!
Roasting a Pumpkin
Pumpkins are a classic fall and winter squash, full of magic, history, and representation of the fall harvest season.
While you can carve jack-o-lantern pumpkins for your porch to celebrate fall, the best pumpkins for eating are sugar pumpkins, also known as pie pumpkins.
This variety of pumpkin is smaller in size, sweeter in flavor, and has a more dense flesh. These are the best pumpkins for roasting.
My favorite way to roast pumpkins is to make simple wedges with brown sugar and cinnamon. It makes a super delicious side dish that’s perfect for a Thanksgiving table.
Try roasting pumpkin instead of sweet potatoes for a bit of seasonal sweetness this year. Even kids love it!
Roasting a pumpkin is a super easy endeavor. Use up some homegrown pumpkins, or grab some in the produce section of your local market, and turn this quintessential squash into a tasty treat!
Roasted Pumpkin Recipe
For this recipe, sugar pumpkins are cut into wedges for a pretty presentation. The skin can be left on, there is no need to peel it which makes the process even easier.
Sugar pumpkin: Make sure to use either a sugar pumpkin or a pie pumpkin and not a jack-o-lantern variety, since they aren’t meant for cooking. This is a delicious way to serve these small sweet pumpkins.
Butter: Use any butter you prefer, I like organic. It needs to be softened to use for this roasted pumpkin recipe.
Brown sugar: Again, I use organic brown sugar, but use what you have on hand. Brown sugar gives the best fall flavor!
How to Roast Pumpkin
First, preheat the oven to 400°F (200°C).
While the oven heats up, cut the pumpkin in half and scoop out the seeds. Make sure to scrape out any strings with the spoon too.
Then cut the pumpkin into wide wedges. Depending on the size of the sugar pumpkin, it will cut nicely into 6-10 wedges.
Note: It’s okay to leave the skin on for roasting pumpkin. Peeling a pumpkin is not an easy task and isn’t necessary for this recipe.
Now, place the pumpkin wedges skin side down onto a baking sheet lined with parchment paper.
Gently rub the softened butter on each pumpkin wedge.
Then add the brown sugar in each pumpkin wedge. Then add a sprinkle of cinnamon and a pinch of salt on top of each one.
Place the baking sheet in the preheated oven and roast the pumpkin wedges for about 30-40 minutes.
They will be tender and just starting to brown with delicious caramelly cinnamon sugar!
Eat and Store Roasted Pumpkin
Serve roasted pumpkin as a side dish for Thanksgiving dinner, or for any fall and winter meal. It works well as a healthy replacement on the table for sweet potato casserole too.
This sweet sugar pumpkin recipe is super delicious as it is, but can also be cut up and added to salads, on top of soups, or anywhere you want a little sweet squash kick.
Store this sweet pumpkin side dish in a closed container in the refrigerator for up to a week. Reheat it in the oven or air fryer for a more crisp result, or microwave it for a softer version.
To preserve for longer, freeze the pumpkin wedges in a zip-top bag. Thaw and reheat with the same methods above.
Enjoy this classic, simple ode to the most quintessential squash in town!
More Recipes for Your Holiday Table
- Mashed Butternut Squash with Maple Syrup
- How to Roast Butternut Squash
- Roasted Brussels Sprouts with Bacon and Maple Pecans
- Pumpkin Cornbread with Maple Butter
- Simple Spiced Cranberry Sauce
- Canning Cranberry Sauce
- Quick Pickled Cranberries
- 10 Herbal Holiday Cocktails
Roasted Pumpkin with Brown Sugar
- Preheat the oven to 400°F (200℃).
- Cut the pumpkin in half and scoop out the seeds. Then cut the pumpkin into wide wedges, leaving the skin on. You will get 6-10 wedges per sugar pumpkin depending on its size.
- Put the pumpkin wedges skin side down onto a parchment-lined baking sheet.
- Gently rub the butter and brown sugar on each wedge, then top with a sprinkle of cinnamon and a pinch of salt.
- Roast the pumpkin wedges in the preheated oven for about 30-40 minutes or until they are tender and just starting to brown.
- Use sugar or pie pumpkins, they’re smaller, sweeter, and more dense.
- Don’t use jack-o-lantern pumpkins as they aren’t meant for cooking.
- There is no need to peel the skin.