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Wedges of roasted pumpkin on a rimmed baking sheet.
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5 / 2 votes

Roasted Pumpkin with Parmesan

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.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Sides
Cuisine: American
Servings: 4 servings
Calories: 237

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
US - Metric

Instructions

  • 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.

Nutrition

Serving: 1portion | Calories: 237kcal | Carbohydrates: 13g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 977mg | Fiber: 2g | Sugar: 1g