This Roasted Pumpkin is sweet, tender, and roasted to caramelized perfection with pumpkin spice and a drizzle of maple syrup. Creamy feta and crunchy pumpkin seeds take this easy side dish from simple to simply unforgettable.

Jump to:

• ❤️ Why You'll Love This Roasted Pumpkin Recipe
• 🛒 Ingredients Roasted Pumpkin
• 🔪 How to Make Roasted Pumpkin
• 💡 Tips
• ☑️ Storage Instructions
• 🍴 Delicious Ways to Serve Roasted Pumpkin
• 🔄 Substitutions and Additions
• Why is My Pumpkin Mushy Instead of Tender?
• Can I Make This Ahead of Time?
• Do I Need to Peel the Pumpkin First?
• Can I Roast Other Types of Pumpkin?
• Is Pumpkin Keto?
• 🍽️ More Pumpkin Recipes

❤️ Why You'll Love This Roasted Pumpkin Recipe

• Sweet tender pumpkin
• Roasted with pumpkin spice and maple syrup
• Creamy feta and crunchy pumpkin seeds
• Perfect side for holiday dinners
• Low carb and vegetarian friendly

If you’ve never tried roasting pumpkin, this recipe will prove why you should. It turns tender inside, slightly crisp around the edges, and roasting brings out its natural sweetness. I like to toss mine with a bit of maple syrup and pumpkin pie spice, then roast it until it’s golden and caramelized.

The creamy feta and crunchy pumpkin seeds on top add a nice mix of flavor and texture that makes this side feel extra special.  It’s the perfect dish for fall dinners and holiday meals when you want something simple but still captures the flavors of the season. It’s low carb, vegetarian-friendly, and perfectly balanced with sweet and savory flavors.  

If you love all things pumpkin, be sure to check out my new recipe for Pumpkin Soup.

🛒 Ingredients Roasted Pumpkin

• Sugar pumpkin: Sweet and tender, perfect for roasting.
• Pumpkin seeds (roasted and salted): Adds crunch and saltiness.
• Feta cheese (crumbled): Creamy, tangy finish to balance the sweetness.
• Sugar-free maple syrup: Light caramel sweetness without extra sugar.
• Olive oil: Helps the pumpkin roast evenly and crisp slightly.
• Salt: Brings out the natural flavor.
• Pumpkin pie spice: Adds warm seasonal flavor.
• Ground black pepper: Adds a subtle bite that keeps things balanced.

🥣 Recommended Tools

• Baking sheet
• Brush

🔪 How to Make Roasted Pumpkin

Preheat oven to 425°F.

Cut your pumpkin into 8 equally sized wedges, scraping all the membrane and seeds out.

If it’s too hard to cut through, you can poke a few holes in it and microwave it for a couple of minutes to soften it up a bit.

Place the wedges skin side down on a baking sheet brushed with olive oil.

Brush all sides with olive oil, then sprinkle the tops with the pumpkin pie spice, salt and pepper. Roast in the oven for 25 minutes.

Remove from the oven and brush the tops with the maple syrup. Continue roasting for another 10 minutes or until cooked through and tender.

As soon as the pumpkin is done, remove it from the oven and sprinkle the pumpkin seeds and crumbled feta cheese over the tops, then serve.

💡 Tips

• Choose a sugar or pie pumpkin, not a carving pumpkin, because they’re sweeter.
• Look for one that’s firm with smooth, deep orange skin and no soft spots.
• Line your baking sheet with parchment paper for easier cleanup.
• Don’t overcrowd the pan; spacing the wedges helps them roast instead of steam.
• Save the seeds. Rinse and roast them with olive oil and a pinch of salt for a crunchy snack or salad topping.

☑️ Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or air fryer until warm.

• Freezer: Freeze roasted pumpkin wedges (without feta) for up to 2 months. Thaw and reheat before topping with cheese and seeds.

🍴 Delicious Ways to Serve Roasted Pumpkin

This pumpkin is a delicious side dish on its own but here are some great ways to use leftovers.

• Over a salad: Toss chunks of roasted pumpkin with spinach, cranberries, and pecans for a fall-inspired side.

• As a protein bowl topping: Add it to a bowl with shredded chicken, cauliflower rice with a dollop of yogurt or hummus.

• In tacos or wraps: Slice the roasted wedges into strips and add them to warm carb-friendly-tortillas with avocado and greens.

• Mashed and served like sweet potatoes: Scoop out the flesh, mash it lightly, and season with butter and salt for a comforting twist.

• Turn it into soup: Blend leftover roasted pumpkin with and cream for an easy, flavorful soup base.

• On toast points: Spread goat cheese on toasted Keto Bread, top with roasted pumpkin pieces, and drizzle with balsamic glaze.

🔄 Substitutions and Additions

• Cheese: Swap the feta for goat cheese or blue cheese for a tangier bite.

• Nuts: Add roasted pecans or walnuts along with the pumpkin seeds for more crunch.

• Herbs: Mix in a sprinkle of fresh herbs like thyme or rosemary before roasting.

• Heat: For a hint of heat, add a pinch of cayenne to the spice mix.

• Spices: Use cinnamon and smoked paprika together for a sweet and smoky twist.

• Balsamic: Drizzle with balsamic glaze before serving for an extra layer of flavor.

• Cranberries: Top with dried cranberries for a festive touch at Thanksgiving.

Why is My Pumpkin Mushy Instead of Tender?

It likely steamed instead of roasted. Give the wedges enough space and roast at 425°F.

Can I Make This Ahead of Time?

Yes. Roast the pumpkin a day ahead and reheat before adding feta and pumpkin seeds.

Do I Need to Peel the Pumpkin First?

No. The skin softens during roasting and can be eaten, or you can easily scoop the flesh away.

Can I Roast Other Types of Pumpkin?

Yes, but sugar pumpkins have the best texture and flavor. Avoid carving pumpkins since they’re watery.

Is Pumpkin Keto?

Yes, pumpkin can fit into a keto or low-carb lifestyle when eaten in moderation. It’s naturally lower in carbs than other squash, especially when paired with low-carb ingredients like sugar-free maple syrup and feta.

🍽️ More Pumpkin Recipes

• Pumpkin Milkshake
• Pumpkin Pie Overnight Oats
• Pumpkin Cookies
• Pumpkin Bread