Spice Roasted Pumpkin

by Pamela

Spice Roasted Pumpkin

It’s officially fall, so it’s time to break out everything pumpkin. Right? This spice roasted pumpkin is going to become a favorite side dish this season.

I’m not a fan of all the pumpkin spice stuff that comes out this time of year. It seems like they add the flavoring to just about everything. It gets to be a bit much. Don’t you think? This spice roasted pumpkin is not the pumpkin spice you think it is. This is a savory spice mix that will have you gobbling up all the pumpkin you can find.

Spice Roasted Pumpkin

This time of year there’s lots of recipes for roasted squash. Things like butternut and acorn squash seem to be everywhere. But you can roast pumpkin too. You just need to make sure you buy a sugar pie pumpkin for roasting. Regular pumpkins, like the one’s you carve for Halloween, are not the pumpkins you want to buy and roast. They’re too watery and stringy. Sugar pie pumpkins are made for roasting (and for roasting and turning into pumpkin pies).

I’ve got lots of recipes for roasted pumpkin, but this simple and straight forward recipe is one of my favorites. I love the warm feeling I get when eating cumin, coriander and chipotle combined together.

Spice Roasted Pumpkin

The hardest part about making this roasted pumpkin is peeling the pumpkin. I’ve found that using a serrated y peeler has made peeling the pumpkins very easy. A y peeler is a peeler that’s shaped like a Y. The straight peeler works too, but it takes a little longer to peel the pumpkin.

We ate this roasted pumpkin as a side dish on the first night and tossed the leftovers into a big salad the next day.

Get yourself a sugar pie pumpkin and make up a batch of this delicious and warming spice roasted pumpkin.

Spice Roasted Pumpkin
Prep time
Cook time
Total time
This spice roasted pumpkin is coated in warming spices and makes for a perfect side dish for your favorite fall recipes.
Recipe type: Side Dish
Cuisine: American
Serves: 4-6
  • 2-3 pound Sugar Pie pumpkin peeled, seeded, cut into 1" dice
  • 2 tablespoons olive oil
  • 1½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground chipotle powder
  • Kosher salt
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Add squash to a large bowl and toss with olive oil and seasonings. (Add salt to taste)
  3. Line a baking sheet with foil.
  4. Spread pumpkin in a single layer on the lined baking sheet.
  5. Roast for 60 minutes.
  6. Remove from oven and serve.


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