This roasted pumpkin recipe is my favorite, lightly spiced, roasted until richly caramelized, then drizzled with sweet and spicy hot honey, a great side. Try it with my hot honey recipe.
Hot Honey Roasted Pumpkin Recipe
Is it pumpkin season where you live? You need this Hot Honey Roasted Pumpkin recipe. When pumpkins are everywhere, you can avoid pumpkin overload with a dish you truly love.
This is the perfect side dish for Autumn and the holidays, when the weather turns cooler and pumpkins are bursting from their patches. They're everywhere at the store, ready for pumpkin pie and such, but you just can't beat roasted pumpkins.
These gourds are sliced into serving sized strips or wedges, lightly spiced, then roasted in caramelized, which brings out all their wonderful flavors.
Finish them up with sweet and spicy hot honey, and you're in heaven. Truly. We even enjoy serving it as a main course.
Let's talk about how to make Hot Honey Roasted Pumpkin, shall we?
Hot Honey Roasted Pumpkin Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Pumpkin. This recipe works with any pumpkin (or squash). I used some smaller pie pumpkins, which have a nice sweetness.
- Vegetable Oil. Use chili oil for an extra spicy kick.
- Paprika and Salt. For seasoning.
- Hot Honey.
- For Garnish. Chili flakes fresh chopped parsley
How to Make Hot Honey Roasted Pumpkin - the Recipe Method
Heat oven to 350 degrees F (176C), then slice the pumpkins in half and core out the insides.
You can save the seeds for another use, like my awesome Roasted Pumpkin Seeds recipe (a bit spicy!).
Slice the pumpkins into either strips or wedges, set them onto a baking sheet.
Drizzle them with vegetable oil, then sprinkle on paprika and salt, and you're ready to roast!
Roast the pumpkin wedges until they are tender and easily pierced with a fork, about 45 minutes or so.
Rest and drizzle with honey. I like some extra chili flakes and fresh chopped herbs for serving.
Boom! Done! Your hot honey roasted pumpkin is ready to serve. You're going to love this! Roasted pumpkin is the best! Especially drizzled with hot honey. YUM.
Recipe Tips & Notes
- Roasting times can vary based on the size and thickness of your pumpkin. Be sure to cook to tenderness, not just time.
- Serve in small wedges as a great side dish, or in larger wedges or even halves as a main course, perfectly vegetarian and extremely satisfying.
- For some extra spiciness, try it drizzled with hot honey and homemade chili crisp.
Storage & Leftovers
Leftover roasted pumpkin will last up to 5 days in the refrigerator in a sealed container. You can reheat it in the oven or toaster oven over lower heat to enjoy again.
You can also freeze it for 2-3 months in freezer containers. I love to freeze it, then use it later for a puree.
That's it, my friends. I hope you enjoy this hot honey roasted pumpkin recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Hot Honey Roasted Pumpkin Recipe
Ingredients
- 1 2-3 pound pumpkin or use ½ an average pumpkin
- 2 tablespoons vegetable oil use chili oil for an extra spicy kick
- 1 teaspoon paprika
- Salt to taste
- 2 -3 tablespoons hot honey
- For Garnish. Chili flakes fresh chopped parsley
Instructions
- Heat oven to 350 degrees F (176C).
- Slice the pumpkin in half lengthwise and scoop out the insides (seeds and strings) until clean. Discard the strings and seeds, or you can save the seeds for later use.
- Slice the pumpkin into serving size wedges or strips (depending on how you want to serve), then set onto a lined baking sheet, cut sides up.
- Drizzle with vegetable oil, paprika, and a bit of salt to taste.
- Bake for 45 minutes, turning them onto their sides every 15 minutes for more even baking, or until they are tender to your preference - you should be able to easily pierce it with a fork. Remove from heat and cool 5 minutes.
- Transfer to a serving dish and drizzle with hot honey, then chili flakes and fresh chopped parsley. Enjoy.
Nutrition Information
Игорь says
Очень, очень вкусный рецепт! Спасибо Вам за всё!!! (TRANSLATED: Very, very tasty recipe! Thank you for everything!!)
Mike Hultquist says
Glad you enjoyed it!
Caedmon says
This looks AMAZING! I never knew you could eat the rind of a pumpkin!
Mike Hultquist says
So good!!!
Lyle Moors says
Love this one. Love pumpkin and love heat with flavor. Perfect match with our local honey.
Mike Hultquist says
Thanks, Lyle! Glad you enjoyed it.
jeri says
What do you mean by Hot Honey?
Mike Hultquist says
Jeri, there is a link to it at the top. Here is the link to my Hot Honey Recipe: https://www.chilipeppermadness.com/recipes/hot-honey/
Alex Jeffrey says
Hi Mike, I like the look of the hot honey pumpkin so I will give it a try, what would you recommend I serve with it? As you said, it's a side dish, just wondering what main would complement it.
Regards
Alex
Mike Hultquist says
Thanks, Alex. This would go GREAT with a holiday ham or turkey. I have several recipes for each here on the site. Enjoy!!