Roasted herbed pumpkin and harvest vegetables

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10 min


4 servings

* PLUS Roasting Time: 20 minutes


  • 41641 small sugar-pie pumpkin
  • 1 fennel bulb
  • 1 red onion
  • 3 tbsp olive oil
  • 2 tsp smoked paprika
  • 2 tsp dried thyme leaves
  • 1 tsp dried sage , crumbled
  • pinches salt


  • Preheat oven to 450F (230C). Cut pumpkin into quarters. (Microwaving on high for a couple of minutes makes this easier.) Peel, then scoop out and discard seeds. Cut into 1-inch- (2.5-cm-) thick wedges. Trim any brown parts from fennel, then core and slice into wedges. Slice onion into thick rings. Place pumpkin and vegetables in a large bowl. In a small bowl, whisk oil with seasonings. Pour over pumpkin and vegetables and toss to coat.
  • Spread mixture out in a single layer on a rimmed baking sheet. Roast in centre of preheated oven until pumpkin and fennel are fork-tender, 20 to 25 minutes. You don’t need to stir mixture while roasting. Wonderful with chicken and pork.

Nutrition (per serving)

  • Calories
  • 190,
  • Protein
  • 3.3 g,
  • Carbohydrates
  • 24 g,
  • Fat
  • 10.7 g,
  • Fibre
  • 6.1 g,
  • Sodium
  • 36 mg.

Spanish smoked paprika, sage and thyme add an unexpected lively flavour to vegetables.