Spicy Roasted Pumpkin


Prep time: 
10 minutes
Cooking time: 
20 minutes


Squash makes a simple, healthy, and delicious vegetarian side dish. Most squash skin is edible so prep is quick and easy.


  • 1 whole squash or pumpkin, such as Hokkaido or butternut
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili flakes
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 Tablespoons honey for drizzling
  • greens for garnish (optional)


  1. Preheat your oven to 200°C. Line a large baking sheet with parchment paper.
  2. Slice the squash or pumpkin in half and use a spoon to scoop the seeds out. Using a sharp knife, slice into wedges about one-inch thick. Save the seeds to make a tasty roasted snack later.
  3. Place the wedges into a bowl and drizzle with olive oil. Toss to combine well.
  4. Add the spices, and toss to coat. Use your hands to work the spices into the wedges.
  5. Arrange the slices in a single layer on the prepared baking sheet.
  6. Roast for about 20 minutes, until golden on the outside and tender on the inside.
  7. Transfer to a serving plate, drizzle with honey and sprinkle with greens, if desired.
Photo Credit: Jonny Hughes @jonny2love
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