Roasted Pumpkin

Roasted Pumpkin

This winter squash is a delightful alternative to roasted potatoes, making it a wonderful side dish! Oven-baking is my favorite method for preparing it.


For the best results, opt for a small sugar pumpkin when following this recipe. The larger the pumpkin, the more diluted the flavor becomes. Look for a small pumpkin with firm, deep orange flesh. Save the big pumpkins for Jack-o-lanterns and use the small ones for cooking!

Roasted Pumpkin

Remove the pulp and seeds.

Cut each pumpkin half into four 1-inch-thick moon-shaped slices. Use a vegetable peeler to peel the skin off. Cut the peeled pumpkin slices into cubes.

Place the pumpkin cubes in a large bowl and toss them with

2 Tbsp Redstone Olive Oil (Herbes de Provence, Tuscan Herb, Basil, or spicy Harissa),

1 Tbsp Redstone Pumpkin Spice Balsamic or Redstone Traditional Balsamic

1 tsp Redstone Steakhouse Spice Blend.

Transfer the seasoned pumpkin pieces to a parchment-paper-lined rimmed baking sheet.

Roast them until fork-tender, about 30 minutes at 425°F, tossing them halfway through.

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