Baked pumpkin

Baked pumpkin is very easy to prepare and lends itself as a side dish to meat-based main courses, or you can use it as a base for ravioli stuffed with pumpkin.
I often prepare this recipe during the winter period and accompany it with meat dishes such as chicken wings, turkey legs and meatloafs.
Pumpkin cooked in this way is a real cure-all after the Christmas holidays. It is a light dish that gives satiety, you could serve it with lean meat cooked on the grill or boiled or with hard-boiled or soft-boiled eggs.

Baked pumpkin
  • DifficultyEasy
  • CostCheap
  • Preparation time10 Minutes
  • Cooking time20 Minutes
  • Serving2
  • Cooking methodElectric oven
  • CuisineItalian

Ingredients for spiced pumpkin baked in the oven:

3 cups yellow squash ((diced))
2 tablespoons extra virgin olive oil
q.s. Rosemary
q.s. pink pepper ( (or black pepper))
q.s. spicy paprika
1 clove garlic
q.s. salt


1 Knife
1 Baking Dish
Greaseproof Paper

Preparation of baked pumpkin:

For this type of recipe I use Delica pumpkin (in Italy it’s easily to find and it has Japanese origin) or Atlantic giant gourd.

Spiced pumpkin baked in the oven

BakCut the pumpkin into 2 cm thick slices. Remove the peel and wash the pumpkin, dry it well with absorbent paper from the kitchen and then cut it into cubes.

Put the pumpkin in a bowl, add the oil and spicy paprika to taste, season with salt and pepper and mix with your hands, so as to better distribute the oil.

Pour the pumpkin onto a non-stick baking sheet or the drip pan of the oven with a sheet of paper oven.

Space the pieces of pumpkin well apart and add a clove of garlic and rosemary.
Cook at 200 ° C / 392 ° F for 20 minutes, now flip the squash pieces and cook for another 10/15 minutes, until the squash is browned.

Serve immediately.


Try adding bits of bacon, I assure you it will be fantastic.
Otherwise try the version with bacon (or bacon) rolled with pumpkin, you can find the recipe in my Italian blog,, click here to read the recipe!

Production, post-production, photography by Eva D’Antonio

Translation, adaptation of the texts by Maria Teresa Palmieri

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