This easy baked pumpkin recipe is a delicious savory side dish for fall. Pumpkin wedges are baked in the oven with garlic and sage butter until tender and lightly caramelized. Simple to prep with just a handful of ingredients, it's perfect for Thanksgiving, Sunday roast dinner or an easy fall side.
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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 or sugar pumpkin is perfect. They are smaller varieties and have a tender 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.
- Arrange the pumpkin wedges in a single layer on a baking tray and bake at 430F / 220c for 30 to 40 minutes, until tender and lightly browned at the edges.
Serving Suggestions
This baked pumpkin recipe is a great side dish to serve with your favorite mains. Try it with:
- Air Fryer Bacon Wrapped Turkey Breast
- Crispy Pork Belly Slices with Cider
- Buttermilk Roasted Chicken
- Apple and Maple Pork Chops
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.
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
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.
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.
Once cooked, the flesh of the pumpkin is extremely tender and a fork will easily glide through it.
The cooking time will vary slightly depending on the thickness of your pumpkin wedges. Bake until the pumpkin is tender and lightly browned at the edges.
Be sure to check out these other savory pumpkin recipes!
Baked Pumpkin with Garlic and Sage
Ingredients
- 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
- salt
Instructions
- 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.1 small pumpkin
- Put a pan on a medium / low heat and add the butter and slowly melt it.2 sticks salted butter
- Finely cut the garlic and sage leaves and add to the butter. Stir well and turn the heat off.3 large garlic cloves, 8 - 10 fresh sage leaves
- Line a baking tray with tin foil or parchment paper.
- 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.1 tsp black pepper, salt
- 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.
Donna says
Didn’t measure amounts but turned out great.