📝 About This Recipe
This dish elevates the humble pumpkin into a sophisticated dessert or sweet side dish, celebrating the rustic charm of harvest season. Slices of sugar pumpkin are slow-roasted until their natural sugars caramelize, then finished with a luscious glaze of wildflower honey and aromatic spices. The result is a meltingly tender interior with crisp, golden edges that offer a beautiful balance of floral sweetness and earthy warmth.
🥗 Ingredients
The Pumpkin
- 2.5 pounds Sugar Pumpkin or Pie Pumpkin (seeded and cut into 1-inch thick wedges)
- 2 tablespoons Extra Virgin Olive Oil (mild flavor profile)
- 1/2 teaspoon Kosher Salt (to balance the sweetness)
Honey Spice Glaze
- 1/3 cup Wildflower Honey (local or high-quality floral honey)
- 2 tablespoons Unsalted Butter (melted)
- 1 teaspoon Ground Cinnamon (freshly ground if possible)
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg (freshly grated)
- 1/2 teaspoon Vanilla Bean Paste (or pure vanilla extract)
Garnish and Crunch
- 1/4 cup Pepitas (Pumpkin Seeds) (toasted)
- 1 teaspoon Fresh Thyme Leaves (for a subtle herbal note)
- 1/2 cup Crème Fraîche (for serving)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper to prevent the honey from sticking and burning.
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2
Prepare the pumpkin by slicing off the top and bottom. Cut it in half, scoop out the seeds and stringy pulp with a metal spoon, and slice into uniform 1-inch thick wedges. Keep the skin on for better structural integrity.
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3
In a large mixing bowl, toss the pumpkin wedges with the olive oil and kosher salt until every piece is evenly coated.
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4
Arrange the wedges on the prepared baking sheet in a single layer, ensuring they aren't crowded so they roast rather than steam.
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5
Place in the center of the oven and roast for 20 minutes. The pumpkin should be starting to soften but not yet browned.
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6
While the pumpkin roasts, whisk together the honey, melted butter, cinnamon, ginger, nutmeg, and vanilla bean paste in a small bowl.
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7
Remove the baking sheet from the oven. Using a pastry brush, generously coat the top side of each pumpkin wedge with half of the honey mixture.
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8
Carefully flip each wedge over using tongs and brush the other side with the remaining honey glaze.
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9
Return the tray to the oven and roast for another 15-20 minutes. Look for the edges to turn a deep mahogany brown and the honey to bubble into a thick syrup.
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10
Test for doneness by piercing the thickest part of a wedge with a paring knife; it should slide in with zero resistance.
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11
Remove from the oven and let rest on the tray for 5 minutes. This allows the glaze to thicken and adhere to the pumpkin.
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12
Transfer the wedges to a warm serving platter, scraping up any extra caramelized honey bits from the parchment to drizzle over the top.
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13
Garnish with toasted pepitas, fresh thyme leaves, and a final sprinkle of flaky sea salt for texture and contrast.
💡 Chef's Tips
Always use 'Sugar' or 'Pie' pumpkins; large carving pumpkins are too watery and fibrous for roasting. If the honey glaze starts to darken too quickly, loosely tent the tray with foil for the last 10 minutes. For a vegan version, substitute the butter with coconut oil and the honey with high-quality maple syrup. Make sure to cut your wedges to a uniform thickness so they all finish cooking at the exact same time. Toasting the pepitas in a dry pan for 2-3 minutes before garnishing unlocks a much deeper, nuttier flavor.
🍽️ Serving Suggestions
Serve warm with a dollop of cold crème fraîche or Greek yogurt to cut through the sweetness. Pair with a glass of late-harvest Riesling or a spiced Chai tea. Serve alongside a roast pork loin for a sweet-and-savory autumn dinner. Top with a scoop of vanilla bean ice cream for a decadent, rustic dessert. Add a handful of crumbled goat cheese on top for a sophisticated flavor contrast.