(Roasted) Baked Pumpkin with Garlic and Sage

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Baked Pumpkin is a quick and easy side dish to accompany your Thanksgiving meal or a Sunday roast dinner. Pumpkin slices are roasted with garlic and sage butter for a vegetarian side dish that is full of flavor. This recipe is sure to become a fall favorite!

Top down shot of baked pumpkin on a wooden work surface

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Pumpkin season is here! This is one of my favorite savory side dishes to serve up during fall. Simple to prep, the pumpkin wedges are baked with a herb butter for a wonderful flavor and soft texture.

Perfect to serve up with your Thanksgiving turkey, this roasted pumpkin recipe is also great alongside other roasted meats and the quick prep time means that it can be enjoyed any night of the week.

Be sure to check out my Pumpkin Pizza and Mini Pumpkin Muffins too!

Why you will love this recipe!

Quick and easy: It takes about 15 minutes to prep this dish before getting baked in the oven.
Simple ingredients: You only need 4 ingredients, plus some salt and pepper, to make this delicious side dish.
Dietary info: This recipe is gluten-free and vegetarian. Pumpkin is a great vegetable to include in your diet as it is high in fibre, potassium, Vitamin C and Vitamin E.

Ingredients Notes

Pumpkin: Use a whole pumpkin for this recipe. A pie pumpkin is perfect, it is a smaller variety and has a tender and more flavorful flesh.
Butter: Use salted butter.
Garlic and Sage: Use fresh for the best flavors.

How to make baked pumpkin

Be sure to scroll down for the full recipe!

Baked pumpkin with garlic and sage is a side dish with maximum taste and minimal effort.

Using a sharp knife, cut the pumpkin in half. Remove the pumpkin seeds with a spoon and us a vegetable peeler to remove the skin.
Melt the butter with the garlic and sage.
Cut the pumpkin into slices (or wedges) and coat with the butter.
Place in a single layer on a baking sheet.
Bake in the oven.

Close up of bake pumpkin with a fork on a white plate

Serving Suggestions

This baked pumpkin recipe is a great side dish to serve with your favorite mains. Try it with:

You can also add the pumpkin slices to hearty fall salads.

Make Ahead and Storage

You can prep the pumpkin a few hours ahead of time and then just pop it n the oven when you are ready to cook it.

It is best enjoyed as soon as it's ready, as leftovers can get mushy if stored. If you do have leftovers, you can use a food processor to turn the pumpkin into puree to add to soups and other recipes.

Top down shot of baked pumpkin on a serving dish with two forks

Recipe Variations

Other earthy herbs like oregano, thyme and rosemary can also be used in this recipe. Reduce the calories by halving the butter, or swapping it for olive oil. You can also add in other seasonings like garlic powder, chili powder or paprika.

Frequently Asked Questions

Can you cut the pumpkin into chunks instead of wedges?

Yes! I find it takes less time and is easier to cut wedges, but you can make pumpkin cubes if you. Just bake them til fork tender.

Can you leave the pumpkin skin on?

I prefer to peel the pumpkin, but the skin is safe to eat. The skin on pie pumpkins is thinner and more tender, so you don't have to peel it if you don't want to. Once the pumpkin is baked it is easy to remove if you wish.

When do you know when a pumpkin is fully cooked?

Once cooked, the flesh of the pumpkin is extremely tender and a fork will easily glide through it.

Be sure to check out these other savory pumpkin recipes!