There's something magical about roasted pumpkin in Autumn, when we crave warm, comforting meals that celebrate the season's best produce. This savoury baked pumpkin recipe transforms humble butternut squash into a stunning centerpiece that's both easy to prepare and impressive enough for company.

If you love the natural sweetness of pumpkin enhanced with warming spices, and are looking for a vegetarian main dish, then this dinner is for you. The oven does most of the work, creating tender, caramelised pumpkin with a delightfully crispy topping of gingerbread spices that rivals any pumpkin pie for flavour, but in a completely savoury direction.

Why this Roasted Pumpkin Recipe Works - Tips

This recipe is a perfect example of how simple ingredients and smart techniques can create amazing results at home. By scoring the pumpkin skin with a knife and microwaving before you bake, you'll reduce the baking time significantly. The maple syrup and cinnamon create a subtle sweetness that complements the pumpkin's natural flavours, while the ginger-spiced panko crumb adds incredible texture.

The beauty of this dish lies in its versatility - serve it as a main course with creamy polenta, or as a stunning side dish for your autumn table.

Ingredients Needed for Roasted Pumpkin

Butternut Pumpkin: While you won't need pumpkin puree or pie pumpkin for this dish, a good butternut squash is essential. Choose one that feels heavy for its size with unblemished skin.
Olive oil: Used thorughout this recipe for roasting and dressing, a good quality olive oil enhances the flavour of the dish. I personally like Cobram Estate.
Panko breadcrumbs: These Japanese-style breadcrumbs create the perfect crispy topping when baked.
Spices: Ground cinnamon and ginger bring warmth without overpowering the vegetables, and still keeping the savoury flavours.
Polenta: Creamy polenta provides a comforting base that soaks up all the delicious flavours. You could also use cous cous.

How to Roast Pumpkin

Roast a high heat (220°C/425°F) for the best caramelisation.
Don't skip microwaving first - it cuts down the roasting time dramatically
Use a baking sheet lined with baking paper (parchment paper) for easier clean up.
Toast the almonds in a dry pan to add a nutty flavour and crunch.
Season with salt at multiple stages to add depth of flavour.

Top tip

It's really important to score and microwave the pumpkin first, so you have a nice, tender and evenly roast pumpkin.

Substitutions for this Roasted Pumpkin recipe

This recipe is wonderfully adaptable. Try adding pumpkin seeds (roasted until golden) for extra crunch, or experiment with different seasonal vegetables on your baking sheet. The combination of roasted vegetables and creamy polenta makes this a satisfying meal that celebrates seasonal autumn vegetables.

Kid-Friendly Variations

For kids: Serve sliced pumpkin, polenta, tomato, and asparagus separately.

Equipment

You will need an oven, a baking tray, a microwave, a frying pan, a stovetop, a saucepan.

More Pumpkin Recipes

Roast Pumpkin Soup with Sage

Pumpkin Risotto with Caramelised Pear

Recipe

Gingerbread Baked Pumpkin

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Course: Main Course

Keyword: Baked Pumpkin, gingerbread, Roast Pumpkin, Vegan, Vegetarian

Total Time: 30

Servings:

Equipment

Oven
Baking tray
Microwave
Frying pan
Stovetop
Saucepan

Ingredients

½ butternut pumpkin squash
1.5 tablespoon balsamic vinegar
1.5 tablespoon olive oil 2.5 tablespoon total for the recipe
3 tablespoon slivered almonds
1 tablespoon maple syrup
1 teaspoon ground cinnamon
¼ teaspoon salt and pepper 1 teaspoon total for the recipe
¼ cup panko breadcrumbs
1 teaspoon ground ginger
1 teaspoon brown sugar
¼ teaspoon salt and pepper 1 teaspoon total for the recipe
2 bunches asparagus
300 g cherry tomatoes on the vine
1 tablespoon olive oil 2.5 tablespoon total for the recipe
¼ teaspoon salt and pepper 1 teaspoon total for the recipe
½ cup polenta
2 cups water
1 dash olive oil 2.5 tablespoon total for the recipe
¼ teaspoon salt and pepper 1 teaspoon total for the recipe
120 g baby rocket

Instructions

Preheat the oven to 220 C, (425 F) fan-forced, then line a baking tray with baking paper.
De-seed pumpkin, then score 2 cm crosses across the face. Microwave cut side down on a microwave proof plate for 8 minutes.
½ butternut pumpkin
Create a dressing by combining balsamic vinegar and olive oil. Set aside.
1.5 tablespoon balsamic vinegar, 1.5 tablespoon olive oil
Place slivered almonds on a dry frypan and for 2-3 mins until gently brown. Set aside.
3 tablespoon slivered almonds
Place pumpkin cut side up on the prepared tray, drizzle over maple syrup and sprinkle over cinnamon, salt and pepper (opt.). Place in the oven for 10 mins.
½ butternut pumpkin, 1 tablespoon maple syrup, 1 teaspoon ground cinnamon, ¼ teaspoon salt and pepper
Make a crumb by mixing panko breadcrumbs, ground ginger, brown sugar and salt and pepper. Set aside.
¼ cup panko breadcrumbs, 1 teaspoon ground ginger, 1 teaspoon brown sugar, ¼ teaspoon salt and pepper
Remove wooded ends from the asparagus, then slice spears on the diagonal.
2 bunches asparagus
After 10 mins spoon breadcrumbs over the surface of the pumpkin and press in with the back of the spoon. Add asparagus and tomatoes. Drizzle over olive oil. Season with salt and pepper. Return to the oven for 10 mins.
2 bunches asparagus, 300 g cherry tomatoes, 1 tablespoon olive oil, ¼ teaspoon salt and pepper
Boil water in a small saucepan and once boiling, add polenta, a dash of olive oil, salt and pepper and stir through for a minute or two.
½ cup polenta, 2 cups water, 1 dash olive oil, ¼ teaspoon salt and pepper
Serve kids sliced pumpkin, polenta, tomato and asparagus separately.
Serve adults rocket and polenta divided amongst plates. Slice pumpkin into 4 cm pieces and add at 1-2 per plate, then scatter tomatoes, asparagus, almonds, and balsamic dressing.
120 g baby rocket