Roasted Pumpkin Autumn Comfort (Ready-to-Print Version)
Tender cubes of pumpkin roasted with garlic, thyme, and savory spices for seasonal warmth.
# What You’ll Need:
→ Vegetables
01 -
4 cups pumpkin, peeled, seeded, cut into 1-inch cubes
→ Seasonings
02 -
2 tablespoons olive oil
03 -
1 teaspoon vegetable bouillon powder
04 -
½ teaspoon garlic powder
05 -
½ teaspoon onion powder
06 -
¼ teaspoon dried thyme
07 -
¼ teaspoon ground black pepper
08 -
½ teaspoon salt (optional, adjust according to bouillon saltiness)
# Step-by-Step Guide:
01 -
Preheat oven to 400°F. Peel pumpkin thoroughly, remove seeds, and cut into uniform 1-inch cubes to ensure even roasting.
02 -
Place pumpkin cubes in a large mixing bowl. Drizzle with olive oil and sprinkle vegetable bouillon powder, garlic powder, onion powder, dried thyme, black pepper, and optional salt. Toss gently to coat evenly.
03 -
Arrange seasoned pumpkin cubes in a single layer on a parchment-lined baking sheet, ensuring spacing to avoid overcrowding. Roast for 25-30 minutes, flipping halfway through, until tender and golden brown at edges.
04 -
Transfer roasted pumpkin to a serving dish immediately after removing from oven. Optionally garnish with fresh herbs or toasted seeds. Serve warm.
# Handy Tips:
01 -
For best caramelization, cut pumpkin cubes uniformly and avoid overcrowding during roasting.
02 -
Adjust salt based on bouillon powder saltiness to prevent over-seasoning.