Last Updated on by
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 that is full of flavor. This dish is sure to become a fall favorite!Jump to Recipe
Fall has definitely arrived in Toronto, the temp has dropped a few degrees and jumpers are starting to come out. I must say, it is a slight relief from the months of hot and humid weather we had – not that I’m wishing for winter!!
Since moving to Toronto from the UK, there’s been so many new foodie adventures, and a trend I’m whole heartedly throwing myself into is pumpkin! It’s not that we don’t have pumpkins in the UK, but we are no way as saturated by the orange vegetable in the same way as North America! Pumpkins everywhere I tell thee!
A couple of weeks ago I posted my first ever pumpkin recipe, Blue Cheese Pizza with Pumpkin. I used canned puree rather than a fresh pumpkin, more for speed and ease if anything, so for my next foray I wanted to use a whole vegetable. It was way quicker and much tastier than I thought!!
(Roasted) Baked pumpkin for a versatile side dish
Pumpkin by itself can be quite tasteless and bland, but that also means that you can load it up with a tonne of flavor!
As my regular readers know, I’m a huge fan of a Sunday roast, so I wanted to make side dish that will sit nicely with gravy, meat and all the trimmings. Canadian Thanksgiving is this weekend so will be perfect for that, with the American holiday not too far behind!
Baked in garlic and sage butter, this pumpkin side dish packs a punch, without it overwhelming your main meal.
Is baked pumpkin healthy?
Pumpkin is a vegetable and there for, it is good for you! It’s loaded with fibre, potassium, Vitamin C and Vitamin E, so get muchin’ on those pumpkins!!
I’m not for one second going to suggest that my butter loaded roasted side dish is super healthy for you, but hey, vegetables taste better when they are smothered in butter!!
How to make roast pumpkin
Baked pumpkin with garlic and sage is a side dish with maximum taste and minimal effort. Cut the pumpkin in half and scoop out the seeds, then use a good vegetable peeler to remove the skin. Cut into slices, and then baste it in the garlic and sage butter. Pop in the oven for 30-40 minutes and you’re done!
If you are after some more pumpkin side dishes, check out these beauties from The Healthy Fish, and if you are looking for more thanksgiving side dishes, take a gander at my popular Roast Potatoes with Garlic, Herbs and Parmesan
(Roasted) Baked Pumpkin with Garlic and Sage
- 1 small pumpkin (I used a pie pumpkin)
- 2 sticks salted butter (220g)
- 3 large garlic cloves
- 8 - 10 fresh sage leaves
- 1 tsp black pepper
- Preheat the oven to 220ºc / 430ºf
- Cut the pumpkin in half and scoop out the seeds. Use a good vegetable peeler to remove the skin and cut into slices around 2cm / 1 inch in thickness.
- Put a pan on a medium / low heat and add the butter and slowly melt it.
- Finely cut the garlic and sage leaves and add to the butter. Stir well and turn the heat off.
- Line a baking tray with tin foil.
- Put the pumpkin slices in a large bowl, and pour over the butter, add the pepper and a pinch of salt. Mix with your hands well to make sure the slices are coated.
- Put the slices on to the lined baking tray and put in the oven.
- Cook for 30 - 40 minutes until the pumpkin is soft and the edges are brown and crispy.