Fall is my absolute favorite season! I love changing leaves, cooler days, and cozy sweaters, but above all else, I love the warm comforting flavors of fall dishes. If you're the same way, this Maple Brown Sugar Roasted Pumpkin is the dish for you!
This sweet and savory roasted fresh pumpkin is a true celebration of all the wonderful fall flavors we know, love, and crave. It's a great side dish for Thanksgiving or a family dinner, or you can add it on top of this Pumpkin Couscous Salad for the best fall-flavored bite!
There are few things easier to make than this 7-ingredient roasted pumpkin! Just mix cozy warm spices - cinnamon and brown sugar - with olive oil and maple syrup, pour over evenly-cut cubed pumpkin, and roast! It's truly that easy, but it tastes incredible!
Roasting the pumpkin caramelizes it, creating a crisp, golden outside with a soft, tender inside. Just like in this sautéed butternut squash recipe, roasting also brings out the pumpkin's natural sweetness, which is deepened by the brown sugar and maple syrup. Salt and pepper balance it out, helping to make this roasted pumpkin the perfect sweet and savory dish to enjoy on a chilly October night! Not only is it full of flavor, but it is also wholesome and filling, made from fresh ingredients.
I find that pumpkin tastes really similar to butternut squash, so if you have any leftover, you can easily use it instead of the squash in this one-pot Butternut Squash and Carrot Soup.
And if you plan on serving this roasted pumpkin for Thanksgiving, it pairs wonderfully with so many other dishes! Try it alongside these tasty Maple Roasted Carrots and Parsnips and these sweet, tangy, and crispy Maple Brussel Sprouts, or even on a bed of creamy mashed potatoes.
Ingredients
⭐️ Quick Tip! Make sure to use a “pie pumpkin” or “sugar pumpkin” which is smaller than the typical Jack-O-Lantern style Halloween pumpkins. Pie pumpkins are typically sweeter and meatier than the stringy pumpkins you carve for Halloween.
Instructions
- Step 1: Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Step 2: Add cubed pumpkin to the baking sheet.
- Step 3: In a small bowl, add oil, brown sugar, maple syrup, cinnamon, salt, and pepper. Whisk to combine.
- Step 4: Pour mixture on top of the pumpkin. Gently toss with your hands to fully coat the cubed pumpkin.
- Step 5: Roast pumpkin for 15 to 20 minutes, or until fork-tender and lightly browned.
My Top Tips!
⭐️ Cutting the pumpkin can be fairly difficult but there are a few things you can do to make it easier. I suggest using a vegetable peeler or sharp paring knife to peel off the skin, then cut it in half, remove the seeds, and cut into half moons (before cutting into cubes). Using a very sharp chef’s knife will make this process a lot easier!
⭐️ If your pumpkin is SUPER hard to cut, you can poke holes in all sides with a fork or sharp knife, then microwave for about 3 to 5 minutes, or until slightly tender and easier to cut into cubes.
Related Recipes
Looking for more fall side dish recipes? Try these:
Share your cooking with me! If you make this recipe, I'd love to know. Leave a comment with a rating at the bottom of this page!
Maple Brown Sugar Roasted Pumpkin (with Fresh Pumpkin!)
Equipment
Ingredients
- 2 to 3 pound pie pumpkin, peeled, deseeded, and cut into ½-inch cubes
- 2 tablespoon olive oil
- 2 tablespoons light brown sugar
- 2 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Add cubed pumpkin to the baking sheet.
- In a small bowl, add oil, brown sugar, maple syrup, cinnamon, salt, and pepper. Whisk to combine.
- Pour mixture on top of the pumpkin. Gently toss with your hands to fully coat the cubed pumpkin.
- Roast pumpkin for 15 to 20 minutes, or until fork-tender and lightly browned.
Notes
- Cutting the pumpkin can be fairly difficult but there are a few things you can do to make it easier. I suggest using a vegetable peeler or sharp paring knife to peel off the skin, then cut in half, remove the seeds, and cut into half moons (before cutting into cubes). Using a very sharp chef’s knife will make this a lot easier!
- If your pumpkin is super hard to cut, you can poke holes in all sides with a fork or sharp knife, then microwave for about 3 to 5 minutes, or until slightly tender and easier to cut into cubes.
Nutrition
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