Okay, so one of my absolute favorite things about fall aside from the cozy sweaters and crisp air has to be roasting pumpkin. I have been obsessed with pumpkin flavors ever since I was a little girl, and every year, I can’t help but find new ways to sneak the delicious taste into all sorts of meals. From soups to cookies to cheesecakes, pumpkin somehow always finds its way in! But let me tell you, the simplest way to enjoy this fall favorite is roasting it to an absolute perfection.
No matter what I’m making, I always start by roasting the pumpkin, because it just brings out the most amazing flavors and adds a depth you can’t resist.
You won’t believe how easy roasting actually is. All you need is a good pumpkin, a sprinkle of brown sugar, maple syrup and cinnamon as a must. That’s it! Roasting brings out the natural sweetness of the pumpkin, and the combination of sugar, syrup, and cinnamon gives it that irresistible warm, cozy flavor. The caramelized edges from roasting? Uh, pure magic!
So, let’s get roasting and fill the air with an irresistible pumpkin aroma. I guarantee you will fall in love with it just like I have.
What do you need to roast a pumpkin?
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Pumpkin – I typically go for butternut squash because it is what I’ve known and loved since I was little. It roasts beautifully, but you can use any variety you like. The process is very simple: just carve out the pumpkin and remove the seeds. Make sure you don’t toss them away because they are packed with tons of nutrients. You can clean and roast them separately for a delicious and fun snack, but for now, let’s focus on roasting the pumpkin itself.
Demerara Sugar – I love adding a touch of sweetness since pumpkins don’t always have that natural sweetness we look for. Demerara sugar, with its rich molasses flavor, is perfect for this, but you can also use your regular brown sugar or honey.
Maple syrup – The maple syrup will add a completely another level to the pumpkin flavors so I strongly recommend using it.
Cinnamon – Cinnamon is an absolute must. It’s pumpkin’s best friend, and they are simply incomplete without each other. You can either use raw cinnamon sticks or sprinkle some ground cinnamon over the top, but either way, don’t skip it. What I also like to add is just a sprinkle of ground nutmeg for a complete pumpkin-spice experience.
A Splash of Water – To keep the pumpkin from drying out while roasting, I like to add just a small splash of water to the pan. It helps maintain moisture and keeps the pumpkin tender and delicious.
Optional: Rosemary-based butter – If you want to take things up a notch, add a few thin slices of rosemary-based herb butter.
Some of the tools that you need and are very helpful
Something you will definitely need is a good baking sheet pan. This is one of those kitchen essentials that you will use for so many things, from roasting potatoes, baking your favorite cookies, or even roasting some meat. And of course, it is perfect for roasting pumpkin.
I highly recommend investing in a quality pan, such as the Kitchen Aid baking pan, as it is non stick, heats evenly and it is easy to clean. It’s been a game-changer in my kitchen, and I think you will love it too.
Maple Glazed Roasted Pumpkin
Difficulty: Easy4
servings10
minutes1
hour1
hour10
minutesLet me show you how to create perfectly roasted pumpkin, topped with a simple and flavorful glaze of brown sugar, maple syrup, and cinnamon for the ultimate fall treat
Ingredients
1 Butternut Pumpkin – When choosing a pumpkin, go for a narrower one rather than a wide one, as the wider ones tend to have more seeds and less of the delicious, meaty flesh for roasting.
¼ cup brown Demerara sugar
2-3 tablespoons maple syrup
1 tablespoon ground cinnamon or 2-3 cinnamon sticks
A sprinkle of ground nutmeg
A few thin slices of rosemary herb butter
Splash of water
Directions
- Preheat your oven to 400°F. While the oven heats up, give the pumpkin a good wash. It often has some dirt that you don’t want in our pan.
- Cut the pumpkin in half lengthwise and scoop out the seeds with a spoon. Make sure you save them for some delicious roasted snacks. You can roast the halves as they are, or, like me, cut them into quarters lengthwise for easier handling. Lay the pieces on a parchment-lined baking sheet.
- Sprinkle the inside of the pumpkin with brown sugar, a bit of ground nutmeg, and finish with a drizzle of maple syrup. Add the cinnamon sticks around the pumpkin pieces and place a few thin slices of rosemary herb butter on top. The rosemary will infuse the pumpkin with a lovely aroma as it roasts.
- Add a small splash of water to the pan to keep the pumpkin moist. Roast for 30 minutes, then lower the temperature to 350°F and roast until the slices are beautifully caramelized, about 60-90 minutes in total.
- Once done, let the pumpkin rest and cool for a bit before serving.
- For serving
- Simply grab a piece of roasted pumpkin, drizzle a little more maple syrup over it, sprinkle with cinnamon, and enjoy. You are in for a real treat!
Recipe Video
Notes
- You can substitute the maple syrup and sugar for some honey, but be sure to drizzle the honey on after the pumpkin is roasted to preserve the nutrients of the honey that can be lost in the roasting process.
How to store roasted pumpkin
If you have any leftovers (though that rarely happens in my house), store the slices in an airtight container to keep them moist. They will stay fresh at room temperature for a day. For longer storage, scoop the pumpkin flesh into a container and refrigerate it. You can also blend and freeze the pumpkin for later use in pies or cookies. So many options, let’s get cooking some more!
I would love to hear how your roasted pumpkin turned out. Please share your experience and feedback below in a comment or on social media. Make sure you add a hashtag #chickinapron and pin my recipe, so I can see your photos and comments.
And don’t forget to follow me for more simple, delicious recipes and kitchen tips!
