Roasted Pumpkin with Seeds (Printable Version)

Tender roasted pumpkin wedges with crispy, spiced seeds create a warm, comforting autumn dish.

# Ingredient List:

→ Vegetables

01 - 1 medium pumpkin (about 2.5 lbs), halved, seeds reserved

→ Oils & Seasonings

02 - 3 tablespoons olive oil, divided
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin

→ Optional Garnishes

07 - 2 tablespoons chopped fresh parsley
08 - 2 tablespoons crumbled feta cheese (optional)

# Step-by-Step Instructions:

01 - Preheat the oven to 400°F. Line two baking trays with parchment paper.
02 - Scoop seeds from the pumpkin into a bowl. Rinse thoroughly to remove pulp, then pat dry with a kitchen towel.
03 - Cut pumpkin into 3/4-inch wedges. Place on one prepared tray, drizzle with 2 tablespoons olive oil, and sprinkle with half the salt and pepper. Toss to coat evenly and arrange in a single layer.
04 - In a small bowl, combine cleaned seeds with remaining 1 tablespoon olive oil, smoked paprika, cumin, and the rest of the salt and pepper. Spread evenly on the second tray.
05 - Roast pumpkin wedges for 30 to 35 minutes, turning once halfway through, until golden and tender. Roast seeds for 12 to 15 minutes, stirring halfway, until crisp and golden.
06 - Serve roasted pumpkin wedges warm topped with crispy seeds. Garnish with chopped parsley and crumbled feta cheese if desired.

# Tips from hearthlykitchen:

01 -
  • The flesh turns silky and sweet while the seeds stay wonderfully crispy, giving you two textures in one dish.
  • It's effortless enough for a weeknight but looks intentional enough to serve guests without apology.
  • Naturally vegetarian, gluten-free, and full of nutrients—no compromise on flavor or your values.
02 -
  • Don't skip drying the seeds properly—wet seeds will stay chewy instead of becoming those addictive crispy bites.
  • Check your pumpkin at the 30-minute mark; some are denser than others, and you want tender flesh that gives slightly when pierced.
  • The seeds finish faster than the pumpkin, so stir them halfway through or they'll burn on one side.
03 -
  • Don't crowd the tray—pumpkin wedges need space to caramelize, not steam in their own moisture.
  • Reserve a small handful of seeds before seasoning to roast plain and unsalted; they make a perfect snack and save you from the constant temptation of the seasoned batch.

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