Roasted Pumpkin

Roasted Pumpkin is the ultimate way to celebrate the cozy flavors of autumn. Golden, caramelized cubes of pumpkin with fragrant sage and creamy goat cheese create a simple yet elegant appetizer or side dish that feels like comfort in every bite. Whether you’re preparing a festive fall feast or just craving something warm and wholesome, this roasted pumpkin recipe delivers restaurant-quality flavor with minimal effort. The best part? You’ll only need a handful of fresh, seasonal ingredients to make it shine.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Easy Yet Impressive – Perfect for beginners but elegant enough for guests.
• Rich, Earthy Flavor – Roasting enhances the pumpkin’s natural sweetness while sage adds a fragrant, savory note.
• Comforting & Satisfying – A cozy dish that feels like autumn on a plate.
• Versatile – Serve it as a starter, snack, or side for roast meats.
• Crowd-Pleaser – Creamy goat cheese, caramelized leek, and balsamic glaze make this a hit at any gathering.

Ingredients Needed

For the Roasted Pumpkin

• 4 cups diced raw pumpkin – peeled and cut into bite-sized cubes
• 2 tablespoons extra-virgin olive oil – for roasting
• 2 teaspoons fresh sage, finely chopped – or 1 teaspoon dried sage
• Salt and black pepper – to taste

For the Leek Mixture

• 4 tablespoons unsalted butter – adds richness and helps caramelize the leeks
• 2 leeks (white and light green parts only), thinly sliced

For the Crostini

• 2 French baguettes – sliced diagonally into ½-inch thick pieces
• 2 cloves garlic – for rubbing onto the toasted bread
• 2 tablespoons olive oil – for brushing the baguette slices

For the Topping

• 2 (4-ounce) logs goat cheese, softened to room temperature – creamy and tangy
• 2 tablespoons balsamic glaze – for drizzling and a touch of sweetness

How to Make Roasted Pumpkin

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.

Step 2: Roast the Pumpkin

Place the diced pumpkin on the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with sage, salt, and pepper, and toss to coat evenly. Spread the pieces in a single layer.
👉 Tip: Even spacing helps the pumpkin caramelize instead of steam.
Roast for 20 minutes, or until tender and lightly golden around the edges.

Step 3: Cook the Leeks

While the pumpkin roasts, melt butter in a skillet over medium heat. Add the sliced leeks and sauté for 5–7 minutes, stirring occasionally, until softened and beginning to caramelize.
This step builds a sweet, savory flavor base for the topping.

Step 4: Combine and Toss

Once the pumpkin is done, add it to the pan with the leeks. Stir gently to combine and allow the flavors to meld. Keep warm on low heat.

Step 5: Grill the Baguette

Preheat your outdoor grill or grill pan over high heat and lightly oil the surface.
Brush one side of each baguette slice with the remaining olive oil. Grill each piece for about 1½ minutes per side, until lightly crisp and golden.

Step 6: Assemble

Rub each toasted slice with a garlic clove (3–4 swipes per piece for subtle flavor).
Spread a layer of goat cheese on the garlic-rubbed side, top with a spoonful of the pumpkin-leek mixture, and finish with a drizzle of balsamic glaze.

Serve immediately while warm and creamy.

Serving and Storage Tips

• Serving: Arrange the crostini on a wooden board or platter and drizzle extra balsamic glaze for a gourmet presentation.
• Pairing: Serve with a crisp white wine or alongside roasted chicken or salad.
• Storage: Keep leftover pumpkin-leek mixture in an airtight container in the fridge for up to 3 days.
• Reheating: Warm gently in a skillet or microwave before assembling fresh crostini. Avoid reheating assembled toasts—they’re best enjoyed freshly made.

Helpful Notes

• No Grill? Toast baguette slices in the oven under the broiler until golden.
• Cheese Swap: Try ricotta or feta if you don’t have goat cheese.
• Add Crunch: Sprinkle toasted walnuts or pumpkin seeds on top for texture.
• Meal Prep Tip: Roast extra pumpkin—it makes a great addition to salads, soups, or risottos.

Conclusion

This Roasted Pumpkin recipe captures the best of fall in every bite — warm, caramelized pumpkin paired with creamy goat cheese and fragrant sage. It’s simple enough for a weeknight, yet elegant enough to serve at your next dinner party.
If you’ve tried this recipe, please leave a star rating and comment below — I’d love to hear how it turned out for you!
Don’t forget to share your beautiful creations on Pinterest or Facebook — tag your favorite fall twist! 🍂
👉 What’s your favorite way to enjoy roasted pumpkin? Let me know in the comments!

Frequently Asked Questions (FAQ)

Can I use butternut squash instead of pumpkin?

Absolutely! Butternut squash has a similar texture and flavor when roasted. Just peel, dice, and follow the same roasting instructions.

Can I make this recipe ahead of time?

Yes — you can roast the pumpkin and prepare the leeks a day in advance. Store separately in the fridge, then reheat and assemble the crostini right before serving.

Is this recipe vegetarian?

Yes! It’s completely vegetarian as written, with no meat or animal-based stock.

Can I make it gluten-free?

Simply substitute gluten-free baguette or crackers — all other ingredients are naturally gluten-free.

Can I roast the pumpkin with the skin on?

If using small, thin-skinned pumpkins (like Hokkaido), you can leave the skin on — it softens beautifully when roasted.