Vegan Roasted Pumpkin
Roasted pumpkin has no business being this good, yet here we are — caramelized edges, smoky-sweet depth, and a bright finish that makes it feel like a restaurant-worthy side dish. Sugar pumpkin wedges get tossed in olive oil with smoked paprika, cumin, and garlic powder before hitting a hot oven, and that combination does something almost magical to the natural sweetness of the squash. The trick is roasting cut-side down first, giving each wedge maximum contact with the pan so you get that deep golden crust rather than a soggy, steamed result. A final drizzle of fresh lemon juice and a scatter of chopped parsley pull everything together with a pop of brightness that balances the warm spices perfectly. Every ingredient here is entirely plant-based, so there's nothing to swap or second-guess — just straightforward, honest cooking that happens to be completely free of animal products. This recipe serves four and works beautifully as a side alongside grains or legumes, or honestly just eaten straight off the pan while it's still warm.
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Learn more →Ingredients
4 servings
- 1 small sugar pumpkin (about 3 lb), or butternut squash
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tbsp lemon juice
- 2 tbsp fresh flat-leaf parsley, roughly chopped
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the pumpkin wedges with the olive oil, smoked paprika, cumin, garlic powder, salt, black pepper, and red pepper flakes, if using, until every piece is evenly coated.
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