This Roasted Pumpkin side dish is so easy to make, delicious to eat and perfect for the holidays! Sweet pumpkin is just perfect for your Thanksgiving or Christmas turkey.
The pumpkin is roasted in a hot oven so it gets a wonderful crust and soft tender inside. The dried cranberries are soaked in hot water, so they become plump and juicy.
The roasted pumpkin and cranberries are combined with pecans, herbs and maple syrup to make a beautiful side dish with very little effort.
I LOVE roasted pumpkin, it is so sweet, packed with goodness and so easy to make!
Do you need to remove the skin from your pumpkin?
This depends on your pumpkin. Some pumpkins have soft skins that when roasted will soften and become delicious. A thick-skinned pumpkin just becomes chewy and hard to eat.
For this recipe where the soft texture of the pumpkin is key, I would peel your pumpkin.
How to reconstitute cranberries
Dried cranberries are delicious sweet nuggets, but they can be chewy. perfect for a salad, but here you want them to be juicy and plump.
Soaking the cranberries in hot water means they absorb water and become plump and burst in the mouth as you eat them! DELISH!
Other Holiday Side Dishes:
- Savory Baked Pears (Side Dish)
- The Best Savory Mashed Sweet Potato Recipe
- Braised Celery – A Simple Side Dish
- Sweet Onion Casserole with Crispy Topping
- Bourbon Glazed Carrots and Pumpkin with Brown Sugar
- Creamed Corn Casserole with Bacon
- See ALL Holiday Side dishes
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Roasted Pumpkin with Cranberry and Pecans
- 4 lb pumpkin – unpeeled weight
- 2 tbsp olive oil
- 1 tsp chopped fresh rosemary
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup dried cranberries
- 1 cup boiling water
- 3 tbsp maple syrup
- 1/2 cup pecan nuts
- fresh or dried parsley – optional garnish
- Preheat the oven to 400ºF/200ºC.
- Peel, deseed and chop the pumpkin.
- Lay the pumpkin out on a baking sheet then drizzle with 2 tbsp of olive oil then sprinkle with 1 tsp of chopped fresh rosemary, 1 tsp of salt and 1/2 tsp of pepper.
- Toss gently to coat.
- Roast the pumpkin for 40 minutes.
- Whilst the pumpkin is roasting, pour the boiling water over the cranberries and let them soak for 10 minutes. Drain.
- Remove from oven and drizzle over 3 tbsp of maple syrup.
- Scatter over the drained cranberries and roughly chopped pecans.
- Garnish with parsley and serve.