Maple Brown Sugar Roasted Pumpkin (with Fresh Pumpkin!)

Maple roasted pumpkin on a baking sheet with a serving spoon.

Maple Brown Sugar Roasted Pumpkin (with Fresh Pumpkin!)

If you love the warm comforting flavors of fall dishes, this Maple Brown Sugar Roasted Pumpkin is the dish for you! It's both sweet and savory and uses fresh pumpkin. It's a great side dish for Thanksgiving or you can add it on top of this Pumpkin Couscous Salad for the best fall-flavored bite!

Course Side Dish

Cuisine American

Diet Gluten Free, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 114kcal

Author Alana Lieberman

Cost $10

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