Roasted Jarrahdale Pumpkin Cubes
85kcal
Ingredients
- 1/2 medium Jarrahdale pumpkin about 3 lb / 1.4 kg, peeled and cut into 1-inch (2.5 cm) cubes, about 7 cups
- 2 tbsp olive oil 30 ml
- 1 tsp kosher salt plus more to taste
- 1/2 tsp ground black pepper skip for the sweet version
- 1 tsp smoked paprika optional, savory version
- 1/2 tsp ground cinnamon optional, sweet version
- 1 tbsp maple syrup 15 ml, optional, sweet version
Method
- Heat the oven to 400°F (200°C) and line two rimmed baking sheets with parchment paper.
- Scrub the pumpkin skin, cut the pumpkin in half through the stem and scoop out the seeds and strings with a metal spoon. Save the seeds to roast later.
- Cut the half into wedges along the ribs, lay each wedge flat and slice off the skin, then cut the flesh into 1-inch (2.5 cm) cubes.
- Toss the cubes in a large bowl with the olive oil, salt, pepper and smoked paprika (savory) or cinnamon (sweet) until every piece is coated.
- Spread the cubes in a single layer over both pans, leaving a little space between pieces so they roast instead of steam.
- Roast for 20 minutes, flip the cubes and swap the pans between racks, then roast 15 to 20 minutes more, until the edges are browned and a knife slides in easily.
- For the sweet version, drizzle the maple syrup over the cubes for the last 10 minutes. Taste, add a pinch more salt if needed and serve warm.
Nutrition
Serving1cupCalories85kcalCarbohydrates11gProtein2gFat5gSaturated Fat1gSodium190mgFiber1gSugar5g
Notes
- Storage: keep leftovers in a covered container in the fridge for 3 to 4 days.
- Freezing: freeze roasted cubes on a tray, then bag them. Best quality within a few months.
- Reheat: 10 minutes at 400°F (200°C) brings back the crisp edges better than the microwave.
- Swap: sugar pumpkin, butternut or Queensland Blue work the same way; start checking 5 minutes early.
- Nutrition is an estimate.