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.
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
☞ Contents
Roasted Pumpkin with Parmesan
Ingredients
- 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
Directions
- 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.
Show Nutrition
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
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.
Originally published November 24, 2019
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If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Helen Doberstein
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.