Meta Description: Discover the magic of fall with our simple recipe for maple cinnamon roasted pumpkin. This sweet and savory side dish is perfect for weeknights or holiday meals and is sure to become a new favorite.
The Unsung Hero of the Fall Table 🍂
For most of my life, pumpkin was just for pie. It was a canned ingredient, a sweet-spiced filling that only made an appearance at Thanksgiving. The idea of roasting a whole pumpkin seemed like something reserved for a medieval feast or a food magazine photo shoot. I mean, who has the time? Then one autumn, I found myself with a small pie pumpkin from a local farm stand and a few extra hours on a Sunday afternoon. I decided to get a little adventurous. I cut it up, tossed the cubes with some olive oil, and—on a whim—added a drizzle of maple syrup and a generous dusting of cinnamon. The rest of the afternoon was spent waiting for the magic to happen.
The moment I pulled the baking sheet from the oven, my kitchen was filled with the most incredible aroma—a perfect blend of sweet maple, warm cinnamon, and the earthy, comforting scent of roasted squash. The pumpkin cubes were tender, with a beautiful golden-brown crust and a melt-in-your-mouth texture. This was not just a side dish; it was a revelation. It was the simple, wholesome flavor of autumn in a single bite. This recipe for maple cinnamon roasted pumpkin has since become my go-to for weeknight dinners and a staple on my holiday table. It’s a testament to the fact that the simplest ingredients, when treated with a little bit of care, can produce the most wonderful flavors. Let’s make a dish that will change the way you see pumpkin forever.
✅ Ingredients for Your New Favorite Side Dish
The beauty of this recipe is its simplicity. You only need a few key ingredients to bring out the best in the pumpkin.
For the Roasted Pumpkin:
- 1 medium-sized pie pumpkin (or butternut squash), about 3 pounds
- 2 tablespoons olive oil
- 2 tablespoons maple syrup (pure, Grade A is best)1
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- A pinch of ground ginger (optional, for extra warmth)
🌟 Step-by-Step Cooking Instructions
Follow these easy steps to get perfectly tender, sweet, and savory roasted pumpkin.
- Prep the Pumpkin: Preheat your oven to 400°F (200°C).2 Line a large baking sheet with parchment paper for easy cleanup. Carefully cut the pumpkin in half. Use a spoon to scrape out the seeds and stringy bits. You can save the seeds to roast them later for a crunchy snack!
- Dice the Pumpkin: Peel the pumpkin using a vegetable peeler or a sharp knife. This can be a bit tricky, so be careful. Once peeled, cut the pumpkin into 1-inch cubes. Try to make the cubes as uniform in size as possible, as this ensures they cook evenly.
- Season the Cubes: In a large bowl, toss the pumpkin cubes with the olive oil, maple syrup, cinnamon, salt, nutmeg, and optional ginger. Make sure every piece is evenly coated.
- Arrange and Roast: Spread the seasoned pumpkin cubes in a single layer on the prepared baking sheet. It’s important not to overcrowd the pan; if the pieces are too close together, they will steam instead of roast. If you have a lot of pumpkin, use two baking sheets.
- Bake to Perfection: Roast for 25-35 minutes, or until the pumpkin is tender and a beautiful golden brown on the edges. I recommend flipping the pieces halfway through to ensure even roasting on all sides.
- Serve and Enjoy: Remove from the oven and serve immediately. The maple cinnamon roasted pumpkin is best enjoyed hot, right out of the oven.
Total Preparation and Cooking Time: 45 minutes
A Look at the Nutritional Information
Here is a quick look at the estimated nutritional content per serving of the maple cinnamon roasted pumpkin. Please note that these values can vary based on specific ingredients and portion sizes.
| Nutrient | Amount |
| Calories | ~180 kcal |
| Protein | ~2 g |
| Fat | ~8 g |
| Saturated Fat | ~1 g |
| Carbohydrates | ~25 g |
| Fiber | ~4 g |
| Sugar | ~15 g |
Common Questions About Roasted Pumpkin
People often have questions about how to get the most out of their roasted vegetables. Here are some of the most common ones I hear.
What’s the best type of pumpkin to use for roasting?
For roasting, you want to use a sweet, firm pumpkin, not the large, stringy carving pumpkins you see around Halloween. Look for pie pumpkins (sometimes labeled “sugar pumpkins”) at your grocery store or local farm stand.3 They are smaller, sweeter, and have a smoother texture when cooked. Butternut squash is also an excellent substitute and often easier to find year-round.4 You can use the exact same recipe with butternut squash with fantastic results.
Can I make this a savory dish?
Absolutely! The beauty of roasted pumpkin is its versatility. To make it savory, simply omit the maple syrup and nutmeg. Instead, you can season the pumpkin with a mix of herbs like rosemary and thyme, along with garlic powder, salt, and black pepper. A sprinkle of paprika or chili powder would also be a great addition for a little smoky kick.
Get Creative: Variations and Serving Suggestions
This recipe is incredibly flexible. You can easily adapt it to suit your tastes or whatever you have on hand.
Recipe Variations:
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the olive oil and spice mixture for a surprising, spicy-sweet contrast.
- Nutty Crunch: For added texture and flavor, toss a handful of chopped pecans or walnuts with the pumpkin cubes before roasting. The nuts will toast beautifully in the oven and add a wonderful crunch.
- Add a Sweet Glaze: For a more decadent touch, whisk together some brown sugar, butter, and a little bit of cinnamon, then brush it over the pumpkin during the last 5 minutes of roasting.
- Different Spices: Don’t be limited to cinnamon and nutmeg. You can use a pre-made pumpkin spice blend, or try adding ground cloves, allspice, or cardamom for a different aromatic profile.
Serving Suggestions:
- As a Side Dish: This roasted pumpkin is the perfect accompaniment to roasted chicken, pork chops, or a hearty vegetarian main course.
- In a Salad: Once cooled, the roasted pumpkin cubes are a fantastic addition to a fall salad. Toss them with some arugula, crumbled goat cheese, toasted pecans, and a light vinaigrette.
- For a Grain Bowl: Use the roasted pumpkin as the base for a delicious and nutritious grain bowl. Serve it over quinoa or farro with some roasted chickpeas, fresh greens, and a tahini dressing.
- Breakfast: Believe it or not, these roasted pumpkin cubes are amazing for breakfast! Add them to a bowl of oatmeal or a yogurt parfait for a fall-inspired start to your day.
Why You’ll Fall in Love with This Recipe
This recipe for maple cinnamon roasted pumpkin is the perfect example of comfort food that is both delicious and healthy. It takes a humble vegetable and elevates it to something truly special with minimal effort. The aroma that fills your kitchen while it’s roasting is the very essence of autumn. It’s warm, inviting, and makes you want to cozy up with a good meal.
The texture of the roasted pumpkin is a dream—crispy on the outside, and incredibly tender and creamy on the inside. The combination of sweet maple, spicy cinnamon, and earthy nutmeg creates a flavor profile that is both familiar and exciting. It’s a dish that appeals to a wide range of palates, from picky eaters to seasoned foodies.
I’ve made this recipe countless times for holiday gatherings, and it is always one of the first dishes to disappear from the table. It’s a wonderful, simple way to celebrate the bounty of the season and to add a pop of color and flavor to any meal. It proves that you don’t need a lot of ingredients or a complicated process to create something truly memorable.
I truly hope you give this recipe a try. You won’t be disappointed. It’s a small way to bring a little bit of fall magic into your home, no matter the time of year.
A Final Word on Your Cooking Journey
So, there you have it—a simple, foolproof recipe for maple cinnamon roasted pumpkin that will become a go-to in your kitchen. It’s a reminder that sometimes the best recipes are the ones that celebrate the natural flavors of the ingredients themselves.
I’d love to hear how your roasted pumpkin turns out! Did you make any fun variations or discover a new favorite way to serve it? Share your cooking adventures with me in the comments below. Happy roasting!
