Roasted Pumpkin Cubes with Spice (Printable)
Golden spiced pumpkin cubes roasted until tender with crisp edges.
# What You'll Need:
→ Vegetables
01 - 2.2 lbs pumpkin, peeled, seeded, cut into ¾-inch cubes
→ Oils
02 - 2 tbsp olive oil
→ Spices & Seasonings
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - ½ tsp ground cinnamon
06 - ½ tsp chili powder (optional)
07 - ¾ tsp fine sea salt
08 - ¼ tsp freshly ground black pepper
→ Garnish
09 - 2 tbsp chopped fresh cilantro or parsley
10 - 1 tbsp toasted pumpkin seeds
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place pumpkin cubes in a large mixing bowl. Add olive oil, cumin, smoked paprika, cinnamon, chili powder if using, salt, and pepper. Toss until evenly coated.
03 - Spread pumpkin cubes in a single layer on the prepared baking sheet, ensuring they are not crowded.
04 - Roast for 25–30 minutes, turning once halfway, until pumpkin is golden and tender with crisp edges.
05 - Transfer to a serving dish. Garnish with chopped herbs and toasted pumpkin seeds, if desired. Serve hot.
# Cooking Tips:
01 -
- The spice blend hits every note, smoky and sweet with just enough warmth to linger
- These cubes freeze beautifully, so you can double the batch and save half for later
02 -
- Crowding the baking sheet is the quickest way to end up with steamed instead of roasted pumpkin, so use two sheets if needed
- The pumpkin continues cooking slightly after it leaves the oven, so pull it when it looks just right rather than waiting for extra browning
03 -
- Cutting your cubes to the same size ensures even cooking, so take the extra time to be precise
- Let the seasoned pumpkin sit for 10 minutes before roasting to let the flavors penetrate the surface