Roasted pumpkin with Parmesan is a simple way to make an ungainly old gourd, including winter squash such as butternut squash, a little more special than usual. And it’s simple enough to make even at the last minute, whether for a weeknight supper or weekend dinner party. Here’s how.Renee Schettler Rossi

Wedges of roasted pumpkin on a rimmed baking sheet.

Roasted Pumpkin with Parmesan

5 / 2 votes
Roasted pumpkin with Parmesan is simply roasted winter squash, whether pumpkin or butternut squash, with a little savory bling in the form of Parmigiano-Reggiano. Also So simple. So surprising. Here’s how to roast your way to side dish satisfaction.
David Leite
Servings4 servings
Calories237 kcal
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes


  • 1 large pumpkin or winter squash, such as butternut or acorn, unpeeled
  • 1 to 1 1/2 teaspoons kosher salt
  • Cracked black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 sprigs rosemary, leaves only (1 to 2 tablespoons)
  • 1/4 cup toasted and roughly chopped pine nuts
  • 1/4 cup Parmigiano-Reggiano, finely grated


  • Preheat the oven to 400ºF (200°C).
  • Cut the pumpkin or squash into wedges about 1 1/2 inches thick. Line the wedges on a baking sheet or a 9-by-13-inch baking dish. Position the wedges so they stand upright, peel side down.
  • Season the pumpkin or squash evenly with the salt, pepper, and olive oil. Dab the butter in little bits over the the pumpkin and sprinkle with the rosemary.
  • Roast, uncovered, until the pumpkin or squash is tender and caramelized around the edges, 45 to 60 minutes. The thicker the wedges, the longer the centers will take to soften, so start checking after 45 minutes.
  • Transfer the roasted pumpkin or squash to a serving dish and immediately top with the pine nuts and Parmigiano-Reggiano.
Breakfast, Lunch, Dinner...Life Cookbook

Adapted From

Breakfast Lunch Dinner . . .Life

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Serving: 1 portionCalories: 237 kcalCarbohydrates: 13 gProtein: 4 gFat: 20 gSaturated Fat: 6 gMonounsaturated Fat: 9 gTrans Fat: 1 gCholesterol: 19 mgSodium: 977 mgFiber: 2 gSugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2017 Missy Robbins | Carrie King. Photo © 2017 Evan Sung. All rights reserved.

Recipe Testers’ Reviews

This roasted pumpkin dish is the epitome of fall cooking. The pumpkin, while slightly sweet on it’s own, is nicely savory and would be a great accompaniment to almost any meal. We all loved the taste.

This is a recipe we will happily make again and again. We already plan to include this in our Thanksgiving menu and can’t wait to try this in the winter with squash when pumpkins are not available.

Sweet and savory and easy! This roasted pumpkin with Parmesan gives you the flavors of gnocchi but is much simpler to make. The recipe makes a lot and is good either hot or at room temperature, so it would be perfect for a potluck.

This roasted pumpkin recipe answers the question of what to do with any winter squash you might have on hand. The squash is simply cut into wedges and roasted in a hot oven along with olive oil, salt and pepper, a touch of butter, and fresh rosemary. Served this way from the oven would suffice, but the Italian-inspired addition of salty Parmesan cheese and buttery, crunchy pine nuts makes this side dish even more delicioso.

I think it would work well not only with pumpkin, but acorn squash, butternut squash, Delicata, or even Kabocha.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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