Roasted Pumpkin Cubes (Print Version)
Caramelized pumpkin cubes roasted with herbs and spices for a flavorful side or snack.
# What You'll Need:
→ Vegetables
01 - 2.2 lbs pumpkin (Hokkaido or butternut), peeled, seeded, and cut into ¾-inch cubes
→ Seasonings & Oils
02 - 2 tbsp olive oil
03 - 1 tsp sea salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp dried thyme or rosemary
06 - ½ tsp smoked paprika (optional)
# How-To Steps:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss pumpkin cubes with olive oil, sea salt, black pepper, dried thyme, and smoked paprika until evenly coated.
03 - Spread the coated pumpkin cubes in a single layer on the prepared baking sheet.
04 - Roast for 25 to 30 minutes, turning once halfway through, until the pumpkin is tender and caramelized.
05 - Serve hot, optionally garnished with fresh herbs.
# Expert Tips:
01 -
- The pumpkin gets gloriously golden at the edges while staying creamy inside—a texture contrast that makes you want another bite.
- It's genuinely healthy but tastes indulgent, the kind of side dish that disappears from the table first.
- Works for meat-heavy dinners, salads, grain bowls, or eaten straight from the sheet pan with your hands.
02 -
- Don't cut your cubes larger than 2 cm or they'll stay raw inside while the outside burns—I learned this the hard way at a dinner party.
- Turning them halfway is non-negotiable; it's the difference between one side caramelized and the other pale.
03 -
- Don't wash the pumpkin right before cutting—a slightly dry surface helps you get a cleaner cut through the flesh.
- If your oven runs cool, check at 22 minutes; every oven has its own personality, and better to catch them early than overdone.