Tender caramelized pumpkin cubes (Printable)

Tender pumpkin cubes roasted with herbs and spices, ideal as a side or healthy snack option.

# 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 Make It:

01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss the pumpkin cubes with olive oil, sea salt, black pepper, thyme, and smoked paprika until well coated.
03 - Spread the coated cubes evenly 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 warm, optionally garnished with fresh herbs or your choice of toppings.

# Expert Advice:

01 -
  • The edges get crispy and golden while the inside stays creamy, giving you the best texture contrast with zero fuss.
  • It's naturally sweet but savory enough to feel like a proper side dish, not dessert pretending to be dinner.
  • You can roast a big batch and eat them all week—perfect for meal prep or hungry snacking straight from the fridge.
02 -
  • Don't crowd the pan—if your pumpkin cubes are touching, they'll steam instead of roast, and you'll lose that caramelized exterior that makes this dish special.
  • Turning them halfway through makes a real difference; it sounds like extra work, but it takes 30 seconds and prevents uneven browning.
03 -
  • Don't peel your pumpkin before cutting—a sharp knife and a confident hand make it much faster, and you'll waste less flesh trying to skin a whole pumpkin.
  • If you want to add cheese, wait until they've roasted and cooled for a minute before sprinkling; cold cheese on screaming-hot pumpkin is a texture clash you don't want.

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