Name: Roasted Pumpkin Cubes with Herbs
Ingredients: 1 medium Sugar Pumpkin (about 2-3 lbs / 1-1.5 kg): Also known as pie pumpkins, these are sweeter and less stringy than carving pumpkins, ideal for roasting. You’ll want about 4-5 cups of cubed pumpkin.; 3 tablespoons Olive Oil (Extra Virgin): Provides richness, helps with caramelization, and allows the herbs to adhere.; 1 tablespoon Fresh Rosemary (chopped): Adds a pungent, pine-like aroma and flavor that pairs beautifully with pumpkin.; 1 tablespoon Fresh Thyme (leaves picked): Offers earthy, slightly minty notes that complement the rosemary and pumpkin.; 2 cloves Garlic (minced): Imparts a savory depth; adjust to your preference.; 1/2 teaspoon Sea Salt (coarse, or to taste): Enhances all the flavors.; 1/4 teaspoon Black Pepper (freshly ground, or to taste): Adds a touch of warmth and spice.; Optional: Pinch of Red Pepper Flakes: For a subtle kick of heat.

Ingredients

Scale

1 medium Sugar Pumpkin (about 2–3 lbs / 1-1.5 kg): Also known as pie pumpkins, these are sweeter and less stringy than carving pumpkins, ideal for roasting. You’ll want about 4–5 cups of cubed pumpkin.
3 tablespoons Olive Oil (Extra Virgin): Provides richness, helps with caramelization, and allows the herbs to adhere.
1 tablespoon Fresh Rosemary (chopped): Adds a pungent, pine-like aroma and flavor that pairs beautifully with pumpkin.
1 tablespoon Fresh Thyme (leaves picked): Offers earthy, slightly minty notes that complement the rosemary and pumpkin.
2 cloves Garlic (minced): Imparts a savory depth; adjust to your preference.
1/2 teaspoon Sea Salt (coarse, or to taste): Enhances all the flavors.
1/4 teaspoon Black Pepper (freshly ground, or to taste): Adds a touch of warmth and spice.
Optional: Pinch of Red Pepper Flakes: For a subtle kick of heat.

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Instructions

Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Prepare the Pumpkin:
- Wash the pumpkin thoroughly.
- Carefully cut the pumpkin in half using a large, sharp knife. It can be tough, so work slowly and steadily.
- Scoop out the seeds and stringy pulp using a sturdy spoon. (You can save the seeds for roasting later!)
- Peel the pumpkin. The easiest way is often to cut the halves into wedges, then use a sharp vegetable peeler or a paring knife to remove the skin.
- Cut the peeled pumpkin flesh into uniform 1-inch (2.5 cm) cubes. Uniformity ensures even roasting.
Season the Pumpkin:
- In a large bowl, combine the pumpkin cubes, olive oil, chopped fresh rosemary, fresh thyme leaves, minced garlic, sea salt, and black pepper. If using, add the pinch of red pepper flakes.
- Toss everything together thoroughly until the pumpkin cubes are evenly coated with the oil and seasonings.
Roast the Pumpkin:
- Spread the seasoned pumpkin cubes in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will cause them to steam rather than roast. Use two baking sheets if necessary.
- Roast in the preheated oven for 20-30 minutes.
Flip and Continue Roasting:
- After 20-25 minutes, carefully remove the baking sheet from the oven. Use a spatula to flip the pumpkin cubes.
- Return to the oven and continue roasting for another 10-15 minutes, or until the pumpkin is tender when pierced with a fork and nicely caramelized with golden-brown edges. The exact time will depend on the size of your cubes and your oven’s calibration.
Serve:
- Once cooked, remove the baking sheet from the oven. Let the roasted pumpkin cubes cool slightly before serving. They are delicious served warm.

Nutrition

Serving Size: one normal portion
Calories: 150