Roasted pumpkin slices

Roasted pumpkin slices are a delicious autumn side dish – tasty, light and easy to make! These oven-roasted pumpkin slices have been tossed in extra virgin olive oil and flavoured with sea salt, rosemary and thyme. I used Delica pumpkin for this recipe. Delica is a round pumpkin with dark green edible skin and bright orange pulp. This culinary gem is a relatively small winter squash with an exceptional flavour. The skin is not just edible, it’s delicious, and it holds the slices together so they don’t break up in the oven. The edible skin also saves you the time and effort of peeling it!

The pulp of the Delica pumpkin is sweet, with a hint of nuttiness that intensifies when roasted. The flavour is similar to that of butternut squash and sweet potato. Delica pumpkins are packed with essential nutrients. They are a good source of dietary fibre, vitamins A, C and K, and minerals like potassium and manganese, making them a great choice for your autumn menu. Last but not least, this recipe will take up no more than 10 minutes of your time!

You can make this recipe in many variations. Try it al naturale, with just extra virgin olive oil and a little sea salt. Or with warm spices like smoked paprika, za’atar, cayenne pepper, or roasted ground cumin. The combination of sage and garlic is another great option. Get inventive and choose your own favourite herbs and spices! I’m sure that once you’ve tried these roasted pumpkin slices, you’ll make them again and again, all through the autumn and into winter, until pumpkins are no longer in season!

How to roast delica pumpkin slices

Ingredients

• Delica pumpkin
• Extra virgin olive oil
• Unrefined sea salt
• Rosemary
• Thyme

Tips

• Only scoop the seeds out of the part of the pumpkin you want to eat straightaway. Leave the seeds in the part you want to keep and put cling film over the cut side. Store it in the fridge.
• Calculate approximately 150 – 200 g per person as a side dish. I used 300 g of pumpkin for 2 people (see photo of the plate above).
• Toss the pumpkin slices in a small amount of oil. This will ensure that you get crispy slices and not soggy ones, and fewer calories too. If you drizzle the oil over the slices when they’re on the baking sheet, you’ll end up wasting a lot of that precious oil, and the pumpkin slices will be excessively greasy.
• After you’ve tossed the pumpkin slices in oil, you can now add the salt and herbs. These will now stick well to the lightly oiled pumpkin, so that you avoid wasting herbs that would get left on the tray.
• Use baking paper to roast the pumpkin slices so they don’t stick to the baking tray.

Method

• Wash the pumpkin and cut it in half. Scoop out the seeds and membrane using a spoon.
• Cut the pumpkin into slices, leaving the skin on. A thickness of 1 – 1.5 cm is ideal, but you can go thicker or thinner if you want.
• Preheat the oven to 200 °C.
• Put the pumpkin slices into a large bowl and add a couple of tablespoons of extra virgin olive oil. Toss the slices in the oil until they are all lightly coated. Sprinkle with a pinch of salt and half a teaspoon of each of rosemary and thyme.
• Lay the seasoned pumpkin slices on a sheet of baking paper and then slide them onto a baking tray.
• Roast them in the middle of the oven at 200 °C for about 20 – 25 minutes, or until the edges start to turn crispy and golden brown.

How to serve herbed roasted pumpkin slices

Roasted pumpkin is best eaten hot, straight out of the oven. Serve it as part of an autumn-themed meal, or as hot finger food alongside pan-roasted chestnuts.

How to store roasted pumpkin slices

You can store any leftover roasted pumpkin slices in an airtight container in the fridge, where they’ll keep for a few days.

Can you freeze pumpkin?

Yes, you can freeze these herbed roasted pumpkin slices, either cooked or raw. To freeze, lay the slices flat, in a single layer, on a sheet of baking paper and place them in the freezer. Once frozen, you can put them in a ziplock freezer bag to save on space in the freezer.

How to reheat pumpkin slices

Simply put them on a sheet of baking paper (even while still frozen) and heat them up in a hot oven until they are heated through and reach your desired level of crispiness.

If you’re looking for a quicker option, you can use the microwave, although you won’t get the same level of crispiness as in the oven.

I hope you enjoy this recipe! If you do, it would be great if you could give it a star rating and leave a comment below! It helps other readers find my content and posts and ultimately makes my blog more successful! Thanks so much for your support! Deborah xx

While you’re here on Vegan Hot Stuff, maybe you’d like to take a look at some other popular autumn dishes…

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