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Roasted Jarrahdale Pumpkin Cubes

Roasted Jarrahdale Pumpkin Cubes

5 from 3 votes
These roasted Jarrahdale pumpkin cubes are sweet, nutty, and perfectly caramelized. A versatile side dish that works for soups, salads, or as a healthy snack.
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Prep Time 15 minutes
Cook Time 40 minutes
55 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium Jarrahdale pumpkin about 3–4 lbs
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • Optional: 1 tsp smoked paprika rosemary, or cinnamon

Equipment

  • Sharp chef’s knife
  • Cutting board
  • Baking sheet
  • Parchment paper or silicone mat
  • Mixing bowl
  • Spoon

Method
 

  1. Preheat the oven to 400°F (200°C).
    Roasted Jarrahdale Pumpkin Cubes
  2. Wash the pumpkin, cut in half, and remove seeds. Slice into 1-inch cubes.
  3. Toss pumpkin cubes with olive oil, salt, pepper, and any optional spices.
  4. Spread evenly on a parchment-lined baking sheet.
    Roasted Jarrahdale Pumpkin Cubes
  5. Roast for 35–45 minutes, flipping halfway, until golden and tender.
  6. Serve hot as a side dish or use in salads, soups, or grain bowls.
    Roasted Jarrahdale Pumpkin Cubes

Notes

  • Seeds can be cleaned, seasoned, and roasted separately for a crunchy snack.
  • Adjust spices to taste for sweet or savory dishes.
  • Store leftovers in an airtight container in the fridge for up to 5 days.
Roasted Jarrahdale Pumpkin Cubes