This easy Roasted Pumpkin is the best veggie side dish for fall! Just slice a whole pie pumpkin (also called a sugar pumpkin) into wedges and top with spiced tahini sauce and pomegranate for a simple and flavorful plant-based side dish. These roasted pumpkin wedges are simple enough for busy weeknights but also special for the holidays. If you're looking for a non-traditional side dish, consider this recipe a winner for your Thanksgiving menu!
There are tons of recipes that call for pumpkin puree, but what if you want to use a fresh whole pumpkin?
Pumpkin pie is an obvious choice, but if you want to take the savory route, allow me to suggest this Oven Roasted Pumpkin with Tahini Sauce!
A drizzle of velvety smooth tahini sauce with warming spices gives roasted pumpkin an autumnal upgrade.
Top it all off with juicy pomegranate, nutty toasted pecans, and fresh herbs, and it's over. This is the only fresh pumpkin recipe you need to get through the fall season!
I use a sugar pumpkin, which is also called a pie pumpkin, for this recipe. Sugar pumpkins are small, sweet winter squashes. You'll probably see them in the produce section during fall.
Sugar pumpkins have a smooth, soft skin, so they're easy to slice up into wedges before roasting. Slice the pumpkin in half, scoop out the seeds (be sure to save them so you can roast pumpkin seeds for a snack), and then slice into eight wedges.
I love making this recipe with extra sugar pumpkins I have around the house for Halloween. This delicious side dish would also make a perfect addition to your Thanksgiving table, especially if you're looking for something a little less traditional. (And if traditional is your thing, try my vegan take on Sweet Potato Casserole.)
This roasted pumpkin recipe is full of Mediterranean-inspired appeal.
Roasted pumpkin pairs perfectly with earthy and creamy tahini sauce. The tahini sauce is infused with warming spices (turmeric, cinnamon, and ginger) that make it ideal for a cool fall day. Finally, juicy pomegranate, crunchy nuts, and fresh herbs round out the dish with delicious texture and flavor.
Here's a full list of the ingredients you'll need to make this dish:
- pie pumpkin (also called sugar pumpkin)
- oil (such as grapeseed oil or olive oil)
- ground coriander
- cider vinegar
- maple syrup
- ground ginger
- ground cinnamon
- fresh mint
- fresh cilantro
See the recipe card at the bottom of this post for exact quantities and preparation.
This is a basic rundown of the steps for making oven roasted pumpkin wedges with tahini sauce. For detailed instructions, go to the recipe card at the bottom of this post.
Mix oil, ground coriander, and salt and pepper.
Brush the oil mixture on the pumpkin slices and roast in the oven at 425ºF for about 30 minutes.
While the pumpkin is roasting, mix together the tahini sauce ingredients.
Remove the roasted pumpkin from the oven.
Transfer the pumpkin to a serving dish and serve with the tahini sauce. Garnish with pomegranate, pecans, mint, and cilantro if desired.
Hint: For added depth of flavor, toast the pecans before you add them to this dish. Spread chopped pecans in a dry skillet (I like to use a cast iron skillet) over medium heat. Cook, stirring often, three minutes, or until the nuts are aromatic and starting to brown.
Here are a few ingredient swaps you can make to this recipe:
- Nut-free - substitute pumpkin seeds for the pecans or just omit the nuts.
- Squash - use a large acorn or kabocha squash instead of sugar pumpkin.
- Pecans - For another nut option, try chopped walnuts or pistachios.
- Pomegranate - substitute dried cranberries.
Want to change up the flavor profile? Here are some ideas:
- Spicy - add crushed red pepper flakes to the tahini sauce.
- Thai Peanut - use Thai-inspired peanut sauce instead of the tahini sauce. Omit the pomegranate and swap in peanuts for the pecans.
- Almond Sauce - Use almond butter sauce instead of tahini. I like this almond dressing recipe by Cassidy of Cozy Peach Kitchen.
Try this 5-ingredient Roasted Acorn Squash if you don't want to use tahini sauce.
- A knife and cutting board to prep the pumpkin.
- A rimmed baking sheet to place the pumpkin on. I like to line the baking sheet with a silicone baking mat. You can also use parchment paper for this purpose.
- An oven for roasting.
Store the pumpkin and tahini sauce in separate airtight containers and refrigerate for up to a week. If the tahini sauce thickens in the fridge, gradually stir in water until desired consistency is reached.
You can also store the pumpkin and tahini sauce in separate freezer-safe bags and freeze for up to one month. Thaw overnight in the fridge and reheat in the microwave or oven.
For the best results, add the tahini sauce and toppings to the pumpkin immediately before serving.
If there are stringy fibers attached to the pumpkin wedges after you cut them, use a vegetable peeler or the back of the spoon to scrape them clean.
You do not need to peel a pumpkin before roasting it. The skin is firm and tough, so you can remove it after the pumpkin is cooked if desired.
Slice a pie pumpkin (sugar pumpkin) into wedges and roast in the oven at 425 degrees Fahrenheit for about 30 minutes, or until the flesh is fork tender.
Pie pumpkins (also called sugar pumpkins) are great for roasting.
Looking for more fall recipe ideas? Try these:
These are my favorite dishes to serve with roasted pumpkin:
Easy Oven Roasted Pumpkin with Tahini Sauce
- rimmed baking sheet
- 2 tablespoons grapeseed oil or oil of choice
- 1 teaspoon ground coriander
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
- 1 medium pumpkin (sugar pupmkin or pie pumpkin), seeded and sliced into 8 wedges
- ¼ cup tahini
- 1 tablespoon cider vinegar
- 2 teaspoons maple syrup
- ½ teaspoon ground turmeric
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
- 4 tablespoons water or as needed (see note 1)
Optional for serving:
- ¼ cup chopped pecans toasted if desired (see note 2)
- ¼ cup pomegranate arils
- 2 tablepoons cilantro leaves
- 2 tablespoons mint leaves
Prepare roasted pumpkin:
- Preheat oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Whisk oil, coriander, salt, and pepper in a small bowl.
- Arrange pumpkin wedges skin-side down on the baking sheet and brush with the oil mixture.
- Transfer to the center rack of the oven and roast 30 minutes, or until you can easily pierce the flesh of the pumpkin with a fork.
Prepare tahini sauce:
- While the pumpkin in roasting, whisk tahini, cider vinegar, maple syrup, turmeric, ginger, cinnamon, salt, and pepper.
- Gradually whisk in water one tablespoon at a time until sauce reaches desired consistency. It should be smooth and pourable.
- Transfer roasted pumpkin wedges to a serving dish. Drizzle with tahini sauce and top with pecans, pomegranate arils, cilantro, and mint if desired.
- The amount of water needed to thin the sauce depends on how thick your tahini is. Add the water gradually and stop once the sauce is thin enough to pour. This sauce tends to thicken in the refrigerator, so you may need to thin with additional water immediately before serving if you make it ahead of time.
- To toast pecans, spread chopped nuts in a dry cast-iron skillet over medium heat. Cook, stirring often, 3 minutes, or until the nuts are aromatic and start to brown.
- The skin of the pumpkin will be tough and isn't meant to be edible. You can scrape the roasted pumpkin off of the skin before serving if desired. (I like to do this when serving to kids.)
- Storage: Store the pumpkin and tahini sauce in separate airtight containers and refrigerate for up to a week or freeze for up to 1 month. Thaw overnight in the fridge and reheat in the microwave or oven. For the best results, add the tahini sauce and toppings to the pumpkin immediately before serving.
- Nutrition facts are estimates only and include the entire batch of tahini sauce (you may not use all of it) and optional toppings.