Roasted Pumpkin with Honey, Thyme & Pecans
This Paleo Roasted Pumpkin is my favourite side dish for autumn and winter and the perfect addition to a Thanksgiving feast. Wedges of pumpkin are topped with a honey, cinnamon, thyme and chili powder sauce and roasted until tender. This easy side dish is Paleo, Grain Free, Gluten Free, Dairy Free, Specific Carbohydrate Diet Legal and can easily be made Vegan too!
This Roasted Pumpkin is officially in the running for my favourite winter side dish, it’s so good!! I am not a fan of overly sweet roasted pumpkin recipes, and I think this one really hits the mark. The thyme and chili powder cuts through the honey, cinnamon and nutmeg, giving this pumpkin a great balance of savoury and sweet.
Why you are going to love this Roast Pumpkin:
- The flavour! I absolutely love the combination of thyme, cinnamon and honey with a little kick of spice. It’s such a great mix of flavours that works so well with the tender chunks of roasted pumpkin.
- Perfect addition to your Thanksgiving feast: This paleo roasted pumpkin would be a great side dish for Thanksgiving, or any winter meal!
- Make ahead: While I personally prefer it right from the oven, this roasted pumpkin reheats well, so you can make it a day in advance and then quickly pop it in the oven to heat through before serving.
- It’s Paleo: grain free, gluten free, refined sugar free, specific carbohydrate diet legal and can even be made vegan, yet I promise that no one will have any idea! It’s just so tasty!
What type of pumpkin should I use?
Generally speaking, the larger the pumpkin, the less flavour it has. I prefer using small sugar pumpkins because they are small in size and have good flavour (plus they are relatively easy to cut!). If you are doubling the recipe, I would recommend using two small 2-3lbs pumpkins rather than one large 6lbs pumpkin. If you are struggling to cut the pumpkin, try popping it in the microwave for 2 minutes, or oven for 5 minutes, to soften the skin and make it easier to slice into. Can’t find a sugar pumpkin? Butternut squash or acorn squash would also work well.
Do you eat the skin of the pumpkin?
The skin of the pumpkin is edible and softens when roasted so I like prefer to leave it on and eat everything. Alternatively you can peel the pumpkin first before cutting into wedges, or alternatively leave it on when roasting an scoop the flesh from the skin with a fork when eating.
How to make this Roasted Pumpkin:
- Start by preparing the pumpkin. Remove the stem and cut the pumpkin in half before cleaning out insides. Cut it into wedges approximately 2 inches in size.
- Make the sauce. in a saucepan combine all of the sauce ingredients and heat just for a few minutes until it is bubbling and everything is well combined.
- Spoon the sauce over the pumpkin. Make sure that the majority of the sauce pools in the middle of each pumpkin wedge rather then running down onto the tray.
- Bake in the oven for 30 minutes until the pumpkin is tender.
- Once the pumpkin is done baking, remove it from the oven and spoon any of the excess sauce at the bottom of the tray back onto the wedges.
- Garnish with sprigs of thyme and then dig in!
Can I make this Roasted Pumpkin Vegan?
Absolutely! Swap the honey for maple syrup and use coconut oil (or vegan butter) in place of butter/ghee. It will still be absolutely delicious.
Here are a few more winter side dish recipes that you might enjoy:
- Brussels Sprout, Bacon & Kale Gratin
- One Pan Green Beans & Bacon
- The Best Cauliflower Mash
- Caramelized Leek, Fennel & Onion Gratin
- Hasselback Butternut Squash
- Sheet Pan Roasted Butternut Squash, Brussels Sprout & Bacon
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Roasted Pumpkin with Thyme, Honey & Pecans
- 1 small sugar pumpkin (approx 3lbs)
- 1/3 cup melted ghee or butter (or coconut oil)
- 2 tbsp honey (or maple syrup if vegan)
- 1/2 tsp cinnamon
- 1/2 tsp thyme
- 1/3 tsp salt
- 1/4 tsp pepper
- 1/4 tsp chili powder
- 1/8 tsp nutmeg
- 1/3 cup chopped pecans
- Preheat the oven to 350º Fahrenheit (175º Celsius)
- Using a sharp knife, cut the pumpkin in half lengthwise and remove the stem. Scoop out all of the seeds and "innards" using a spoon. Cut the pumpkin into large wedges approx. 3-4 inches in size. Place the pumpkin wedges in a large baking dish or baking tray.
- In a saucepan melt the butter/ghee on medium heat. Stir in the honey, cinnamon, thyme, salt, pepper, chili powder and nutmeg. Once the sauce is gently bubbling, add in the chopped pecans and leave to simmer for another 2 minutes before removing the pan from the heat.
- Spoon the sauce over each of the pumpkin wedges. Transfer to the oven and bake for 30 minutes until the pumpkin wedges are tender and can be easily pierced with a knife.
- Once the pumpkin is tender, remove the tray from the oven and spoon any excess sauce from the bottom of the tray over the pumpkin wedges. Garnish with sprigs of fresh thyme before serving.
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