Tender Roasted Pumpkin Cubes (Printable)
Caramelized pumpkin cubes roasted with olive oil and aromatic herbs for a savory side or snack.
# What You'll Need:
→ Vegetables
01 - 2.2 lbs pumpkin (Hokkaido or butternut), peeled, seeded, 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 mixing bowl, toss the pumpkin cubes with olive oil, sea salt, black pepper, dried thyme, and smoked paprika until evenly coated.
03 - Spread the pumpkin cubes in a single layer on the parchment-lined baking sheet.
04 - Roast for 25 to 30 minutes, turning once halfway through, until the pumpkin is golden brown and tender.
05 - Serve warm, optionally garnished with fresh herbs or a dairy-free accompaniment.
# Expert Advice:
01 -
- It transforms a humble vegetable into something so caramelized and tender you'll find yourself eating it straight off the pan.
- The whole thing comes together in under 40 minutes with zero fussy technique—just toss, spread, and roast.
- Works as a side dish, a snack, or even scattered over grain bowls and salads when you want something warm and satisfying.
02 -
- Don't crowd the baking sheet—pumpkin releases moisture, and if pieces are touching, they'll steam and soften instead of caramelize and crisp.
- That halfway turn really does matter; it's what gets you those burnished, golden corners that make these irresistible.
03 -
- The smoked paprika is optional, but it's the secret that makes people ask what you did to make them taste so good—don't skip it if you have it on hand.
- A really hot oven is essential; if yours runs cool, bump it up an extra 10–15°C to get proper caramelization instead of steamed cubes.