Ready to learn all about pumpkin? This tasty recipe for Roasted Pumpkin with Cinnamon-Ginger Maple Syrup and Brown Sugar brings all the seasonal flavor and bold taste of the fall and winter seasons. We’ll show you how to choose, roast, and serve pumpkin right here!
Let’s skip the canned pumpkin puree and try something fresh instead! Roasted Pumpkin made at home produces the most flavorful, tasty dish that we simply cannot get enough of. You can use the cooked pumpkin in recipes that call for pumpkin puree, or add our cinnamon-ginger maple syrup and brown ginger for a real treat!
Types of Pumpkins
There are so many different types of pumpkin, it can seem overwhelming! All pumpkins are edible and each has its own unique flavor. Here’s a quick guide to help you navigate the some of different varieties of pumpkins you may come across:
- Lumina: Lumina pumpkins have a bright white skin with a vibrant orange inside.
- Aladdin: These are the traditional pumpkins you see getting carved into Jack-o-lanterns and being picked from patches!
- Jack-o-Little or Sugar Baby Pumpkins: A smaller version of Aladdin pumpkins! These are great for cooking and turning into pumpkin puree! This is the pumpkin you will most likely find in the grocery stores. Try stuffing them as we did in this Stuffed Baby Pumpkin with Wild Rice and Veggie Chorizo
- Hakai: These just might be the most interesting-looking pumpkins. They have two-toned skin and a rough and sometimes bumpy texture! Their seeds have no shell, so they’re easy and delicious to roast.
- Cinderella: This is a dark orange pumpkin said to be served at the first Thanksgiving.
- Jarrahdale: Have you ever seen a green pumpkin? That’s a Jarrahdale! They are the hardest to cut but have a sweet inside that’s delicious to bake.
- Fairytale or Musquee de Provence: These pumpkins have a silvery-orange skin and a perfectly round shape.
Is Pumpkin Good for you?
In addition to being colorful and delicious, pumpkin is incredibly nutritious. It’s rich in vitamin A with less than 50 calories per 1 cup of cooked pumpkin. It also has immunity-boosting vitamin C and fiber for excellent digestive health!
How to Roast Pumpkin
Roasted pumpkin is incredibly simple and this recipe is especially delicious! Many home cooks are tempted to skip cooking with squash because they’re large and hard to cut through, but this roasted pumpkin recipe breaks it down so it couldn’t be simpler.
- Start with a whole Cinderella pumpkin ( or any variety available in your area) and cut it in half. Scoop all the seeds out.
- Cut the pumpkin into ¼” -½” slices and then peel each section.
- Using a large baking sheet lined with parchment, lay the slices flat and drizzle them with olive oil, salt, pepper, cinnamon, and ground ginger.
- Bake them for 20 minutes, add a sprinkle of brown sugar and maple syrup, and bake for another 20 minutes.
Pumpkin Roasting Tips
Have no fear when roasting pumpkin! It’s a super simple process and there are so many delicious things you can do with pumpkin flesh and seeds.
- Your baking time will vary based on the type of pumpkin you use and the thickness of the slices.
- If your pumpkin is too difficult to peel you can simply roast the pumpkin with the skin on! They will be much softer and easier to remove after baking.
- If you want to make your own pumpkin puree, just cut the pumpkin in half, remove the seeds, and bake it cut side down until tender. Don’t use any salt or spices! Once soft, scoop the flesh out and use it in recipes that call for pumpkin puree.
- Pumpkin seeds can be rinsed and roasted once they’re pulled from the pumpkin! Try our Cinnamon Ginger Spiced Pumpkin Seed recipe!
- Pumpkins tend to have a higher water content than other winter squashes like butternut or acorn squash. Roasting a whole pumpkin can be a lot, so we recommend roasting some of your pumpkin and dicing the rest to add into our Yemenite Vegetable Soup.
Serving Baked Pumpkin
We like to serve these delicious, naturally-sweet slices of pumpkin with some roasted pumpkin seeds on top for a bit of crunch. Pomegranate arils add a bit of tart sweetness to finish it off with some color!
More Pumpkin Recipes
- Vegan Chocolate Chip Pumpkin Bread
- Pumpkin Coffee Cake
- Easy Maple Banana Pumpkin Cinnamon Rolls
- Pumpkin Spice Smoothie Bowl
- Creamy Pumpkin Mousse
- Pumpkin Pasta Sauce
- Maple Pumpkin Scones
- Pumpkin Turnovers with Everything Bagel Seasoning
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This tasty recipe for Roasted Pumpkin with Cinnamon-Ginger Maple Syrup and Brown Sugar brings all the seasonal flavor and bold taste of the fall and winter seasons
- ½ large pumpkin (such as Cinderella pumpkin. Use the other half of the large pumpkin to make pumpkin puree or dice it and add it to soups or stews) or one small Sugar Baby pumpkin (See Notes)
- 2 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- 1 tsp salt
- ½ tsp ground ginger
- ¼ tsp ground black pepper
- ¼ cup brown sugar
- ¼ cup maple syrup
- 2 tbsp pumpkin seeds
- ¼ cup pomegranate seeds
- Preheat oven to 400 F. Line one or two large baking sheets with parchment paper
- If you are using a large pumpkin, cut it in half and scoop out all the seeds (See notes)
- Pee and cut the pumpkin into ¼” -½” slices (See notes). Lay the slices flat on the baking sheet and drizzle them with olive oil, salt, pepper, cinnamon, and ground ginger. Bake for 20 minutes
- Add the brown sugar and maple syrup, and bake for another 20 minutes or until the pumpkin is tender (See notes).
- Top with pumpkin seeds and pomegranate seeds
- Baking time will vary based on the type of pumpkin you use and the thickness of the slices.
- You can roast the pumpkin with the skin on and remove the skin when eating the pumpkin. If you choose to peel the pumpkin it will be easier to peel it while it's cut in thick slices using a vegetable peeler. Some varieties of pumpkins are harder to peel.
- If your pumpkin is too difficult to peel, you can simply roast the pumpkin with the skin on! They will be much softer and easier to remove after baking.
- If you want to make your own pumpkin puree, just cut the pumpkin in half, remove the seeds, and bake it at 400 F cut side down until tender. Don’t use any salt or spices! Once soft, scoop the flesh out and use it in recipes that call for pumpkin puree.
- Pumpkins tend to have a higher water content than other winter squashes like butternut or acorn squash, So they won't caramelize as much.
- Roasting a whole pumpkin can be a lot, so we recommend roasting half of your pumpkin and dicing the rest to add to our Yemenite Vegetable Soup, your favorite vegetable soup or winter stew.
- Category: Sides
- Method: Roasting
- Cuisine: American
- Serving Size: ⅛ of the recipe
- Calories: 98
- Sugar: 14
- Sodium: 294
- Fat: 3.6
- Saturated Fat: .5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: .5
- Protein: .6
- Cholesterol: 0
Keywords: types of pumpkin, is pumpkin good for you, varieties of pumpkins, how to roast pumpkin, tips on roasting pumpkins