spicy roasted pumpkin

Spicy roasted pumpkin

Easy and so yummy! You can serve this spicy roasted pumpkin as an appetizer, as a side dish, or even as a lunch on its own. Try it, love it!
spicy roasted pumpkin
spicy roasted pumpkin

I first published this spicy roasted pumpkin on my Dutch blog on December 8, 2007. It was among the first recipes I posted ever. At that time my blog was still on iWeb and only in Dutch. I noticed that the picture (I had only one picture) as the article were very outdated. So I decided to revamp and restyle everything, except for the recipe, which is still the same.

spicy roasted pumpkin

spicy roasted pumpkins

Easy and so yummy! You can serve this spicy roasted pumpkin as an appetizer, as a side dish, or even as a lunch on its own. Try it, love it!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizer, lunch, Side Dish
Cuisine world cuisine
Servings 4 persons


  • 1 pumpkin a small Hokkaido pumpkin
  • 2 tablespoons coriander seeds
  • 2 tablespoons dried oregano
  • 1 teaspoon fennel seeds
  • 1 teaspoon salt
  • 1 teaspoon peppercorns
  • 1 clove garlic finely chopped
  • 1 red chili pepper finely chopped
  • olive oil


  • Cut the pumpkin into cubes of approximately 2 cm.
  • Chop the chili pepper and the garlic clove.
  • Put all the herbs in a mortar, and make a fine powder mixture.
  • Add the olive oil so that it becomes a smooth mixture. See the picture in the gallery below
  • Brush the pumpkin pieces with the mixture and put them in a greased bowl.
  • Bake for half an hour in a preheated oven at 200°C.
  • Let them cool down a bit and enjoy already how the flavours fill the room.
Keyword oven dish, pumpkin, spices

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I prefer to use a small Hokkaido pumpkin for this recipe, you know, the orange one. They are also known as red kuri squash. Of course you can also use a butternut. Then you have a bit less color and a bit a smoother taste. For that reason I prefer a (small) Hokkaido as it has more taste.

The surprising trick for this recipe is that you don’t even have to peel the pumpkin. On the contrary, you should keep it! While baking it caramelizes a bit and gives a lot of taste, adding to the spices.

I often make spicy roasted pumpkin with leftovers from other pumpkin meals. Some pumpkins are so big, that you never can use them completely, unless you are cooking for an army. This is perfect to use the leftovers for a snack or an easy lunch.

You do not need to stick to the spices as indicated in the recipe. Be bold and experiment with your own favorite flavors! And let me know! Maybe I will try your variant also! If you want it more spicy, you can surely add a second chili pepper or chili flakes. I do that also often for myself. I am absolutely a fan of the fennel seeds in this recipe. They combine perfectly with the baked pumpkin and the other spices.

Also Jamie Oliver is a fan of baked pumpkins. He likes to add sage and cinnamon to his roasted butternut. For sure this is much better than my recipe… But I really like the fennel seeds in my recipe 🙂

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Are you looking for more easy and surprising pumpkin recipes? Then check out these recipes:

If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.

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