Roasted Pumpkin with Sage, Brown Sugar, and Cinnamon

Roasted Pumpkin Wedges on Platter

If looking for a good horror story this week, turn to the World Health Organization.  Their report about meat being linked to higher cancer risks will give you a fright. I practice moderation when it comes to meat in my diet, but the words asbestos and bacon in the same sentence certainly curbed my appetite for the time being.

In other spooky news, I’m almost ready for Halloween.  I purchased (and am in the process of testing) the Halloween candy,  finished my daughter’s costume, and have a pumpkin ready for carving.   I also came up with the most wonderful way of not only having your pumpkin, but eating it too.

This recipe for Roasted Pumpkin with Sage, Brown Sugar and Cinnamon is a fun alternative to roasted butternut or acorn squash and makes for a festive addition to your holiday table. Don’t use a carving pumpkin to make this dish, but rather the cute little pie (aka sugar) pumpkins that you’ll find in your grocery store.  After scooping out the innards, you simple cut your pumpkin, skin-on, into thick wedges and toss them with a sweet buttery glaze infused with sage.  Roast the wedges until the sweet orange flesh is tender and the sugar in the glaze begins to caramelize and then stand back as hungry trick-or-treaters gobble up this quintessential fall vegetable.

Looking for other fun or spooky ideas for your Halloween table?   This eerie squid ink linguini with clam sauce is sure to please hungry ghouls and goblins while these colorful Day of the Dead cookies will bring a smile to even the youngest spook.   Trick or treat!

Roasted Pumpkin Wedges with Sage, Brown Sugar, and Cinnamon

Roasted Pumpkin with Sage, Brown Sugar, and Cinnamon
Printer Friendly Recipe

Serves 4

I love the look of these roasted pumpkin wedges when the skin is not removed. Unfortunately the skin is not good to eat. Don’t worry! When eating, simply instruct your guests to scrape the flesh from the skin. It separates easily.

1 ½ lb pie or sugar pumpkin
4 tablespoons unsalted butter
2 tablespoons brown sugar
a large handful of fresh sage leaves
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon freshly grated nutmeg
Freshly ground black pepper, to taste

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.

To prepare the pumpkin, cut the stem off the pumpkin as you would to carve it. Use a metal spoon to scrape out the seeds and innards from the pumpkin and discard. Cut the pumpkin in half and then cut each half into thick wedges. Place the wedges in a large bowl.

In a small saucepan, melt the butter and then add the brown sugar, 4 or 5 sage leaves, cinnamon, nutmeg, salt and pepper. Bring to a gentle simmer and then remove from the heat and let sit for five minutes for the sage to infuse. Remove the sage and discard.

Pour the brown sugar glaze over the pumpkin wedges and toss to coat. Place the wedges, skin-side down on the lined baking sheet.   Brush with any remaining glaze and then place a sage leaf in the center of each wedge. Bake for 40 minutes or until the pumpkin flesh is tender. Serve immediately


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  2. […] A life-long Southerner, I love me a good vegetable platter and Thanksgiving offers the opportunity to put an entire cornucopia of vegetables on your table. Today I’m kicking things off with creamed spinach, but as we lead up to Thanksgiving expect recipes featuring acorn squash, leeks, sweet potatoes, brussels sprouts, and lots of other fall produce.  As you plan your Thanksgiving menu, I hope you’ll find plenty of inspiration on this site.  Happy cooking! ____ 10 Days of Vegetable Sides Recipes Day 1: This Recipe Day 2: Curried Coconut & Acorn Squash Soup ____ More recipes to feed your inner Popeye Spinach & Ricotta Stuffed Shells Gruyere and Spinach-stuffed Mushrooms Salmon, Orange, and Spinach Salad ____ […]


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