Roasted pumpkin sections in a dish with seasoning

Sweet and Savoury Roasted Sugar Pumpkin

It’s easy to forget that pumpkins are tasty as well as decorative! Have a look at your grocery store - near the big, carving pumpkins, you’ll likely find smaller ones labelled “Sugar Pumpkins”, or “Pie Pumpkins”. They’re less watery and more flavourful than the big ones, making this colourful member of the squash family the perfect addition to any fall feast. By using a variety of warm spices to balance the sugar, we’ve created a side dish that has a little bit of everything from sweet to heat! We’re sure this will be a family favourite every autumn.

Serves

4 to 6 servings

PREP TIME

20 minutes

COOK TIME

30 to 35 minutes

INGREDIENTS

  • 1 or 2 (3 to 3 ½ lb / 1362 g) small pie pumpkins, washed and seeded
  • 2 tbsp (30 ml) melted coconut oil or olive oil
  • 1 tbsp (15 ml) lemon juice
  • 4 tsp (3 g) fresh thyme leaves, roughly chopped
  • 3 pcs (3 tsp) garlic cloves, minced
  • ¼ cup (54 g) Redpath® Dark Brown Sugar
  • 1 tsp (2 g) ground ginger
  • ½ tsp (3 g) salt
  • ½ tsp (1 g) smoked paprika
  • ½ tsp (1 g) cayenne pepper
  • ¼ tsp (1 g) ground cinnamon

INSTRUCTIONS

Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper.

With a sharp chef’s knife, cut the washed and seeded pumpkin into ¾-inch to 1-inch slices.

Slicing a pumpkin with a large knife

In a large bowl, combine the melted coconut oil or olive oil, lemon juice, chopped fresh thyme leaves, and minced garlic. Add in the sliced sugar pumpkins. Toss to evenly coat.

Mixing sliced pumpkin in a bowl with seasoning by hand

In a medium bowl, whisk together the Redpath® Dark Brown Sugar, ground ginger, salt, smoked paprika, cayenne pepper, and ground cinnamon, until spices are evenly distributed throughout the brown sugar.

Sprinkle the brown sugar mixture over the pumpkin slices. Toss to evenly coat.

Mixing sliced pumpkin in a bowl with brown sugar by hand

Transfer the pumpkin slices onto the prepared baking sheet. Spoon any leftover mixture in the bowl onto the slices.

Bake for 30 to 40 minutes until pumpkin is fork tender and caramelized. Sprinkle with fresh thyme (optional) before serving.

Roasted pumpkin sections in a dish with seasoning and a fork and spoon

CHEF'S TIP

*Substitute any winter squash for the sugar pumpkin. Good ones to try are kabocha, butternut, acorn, or delicata.

*Wash the outside of the pumpkin thoroughly to get rid of any dirt before cutting.

*Pierce the skin a few times with a fork or a paring knife and microwave for about 5 minutes to make it easier to cut open the pumpkin.

*Slice off the stem to make a flat surface. Lay that flat surface on a cutting board to ensure the pumpkin does not roll away from you when slicing.

*Roast the seeds that you remove from the pumpkin for a tasty snack.