Honey and Thyme Roasted Pumpkin
Honey and thyme roasted pumpkin or red kuri squash brings warmth and sweet autumnal flavors to your table.
This simple recipe transforms squash into a comforting side dish perfect for any meal.
Honey and Thyme Roasted Red Kuri Squash (Potimarron): Easy Recipe
Roasted pumpkin, or as on this recipe red kuri squash is one of my go-to autumn favorites, not just for its sweet, nutty flavor but for how many ways you can enjoy it.
I always make extra and keep some aside to add to other dishes throughout the week, think creamy soups, savory crumbles, hearty salads, or even tossing it into a fall-inspired smoothie.
It’s a perfect fit for meal prep, quick lunches, or a no-fuss side dish that everyone will love.
What I love even more is knowing that red kuri squash is packed with fiber, vitamins A and C, and antioxidants.
You get a comforting, delicious dish that also brings a real boost of nutrition to your table, autumn cooking doesn’t get much better than that!
Essential Ingredients for Perfect Honey Roasted Red Kuri Squash
- 1 small red kuri squash (potimarron) : Choose a firm squash, about 800g to 1kg, with unblemished skin. The thin skin is edible after roasting. We can use small pumpkin too.
- 3 tablespoons honey : Use runny honey (acacia, wildflower, chestnut, etc.) for even glazing and caramelization.
- 3 tablespoons extra virgin olive oil : Adds richness and helps the squash brown beautifully in the oven.
- A few sprigs of fresh thyme : Fresh thyme infuses the dish with a delicate aroma. Substitute with dried thyme or rosemary if needed.
- Salt : Enhances the squash’s natural flavor and balances the sweetness of honey.
- Freshly ground black pepper : Adds a gentle kick and rounds out the flavors.
How to Roast Red Kuri Squash: Step-by-Step Instructions
- Preheat your oven to 200°C (400°F), preferably with fan assist.
- Wash and dry the red kuri squash thoroughly to remove any dirt.
- Cut the squash in half with a sharp knife. Scoop out the seeds and stringy flesh with a spoon.
- Slice the squash into even pieces, about 1.5-2 cm thick. No need to peel, the skin becomes tender after roasting.
- Prepare the glaze: In a large bowl, whisk together the honey, olive oil, and fresh thyme.
- Add the squash slices to the bowl and toss well to coat each piece thoroughly.
- Arrange the slices on a baking tray lined with parchment paper, making sure they don’t overlap.
- Season generously with salt and freshly ground black pepper.
- Roast for about 30 minutes, turning the pieces halfway through, until the squash is golden and tender.
- Serve hot, garnished with extra fresh thyme if desired.
Delicious Variations & Easy Substitutions for Roasted Squash
What’s wonderful about this recipe is how easily you can adapt it to your taste or whatever you have in your kitchen.
While red kuri squash is my favorite for its naturally sweet flavor and tender skin, you can absolutely use other varieties of pumpkin or winter squash.
Sugar pumpkin, butternut squash, or even acorn squash all work beautifully, just make sure to cut them into similar-sized slices for even roasting.
If you’re using a classic orange pumpkin, aim for smaller culinary pumpkins (not the large jack-o’-lantern types), as they have sweeter flesh and a smoother texture.
– Vegan option: Swap the honey for maple syrup or agave for a plant-based version that’s just as delicious.
– Herb variations: Don’t have thyme? Try rosemary, sage, or herbes de Provence for a different aromatic twist.
– Spices: Add warmth with a sprinkle of cinnamon, nutmeg, or sweet paprika.
– Savory ideas: Leave out the honey and finish with crumbled feta, toasted pumpkin seeds, or chopped hazelnuts after roasting.
– Other oils: Walnut oil or pumpkin seed oil give a nutty richness.
– Peeling: Prefer a softer texture? Peel the squash before slicing, but roasted skin adds both flavor and nutrition.
What to Serve with Honey Roasted Red Kuri Squash
This side dish pairs beautifully with a variety of mains and salads:
– Roasted or grilled meats: Chicken, duck breast, beef roast, or oven baked lamb.
– Fish and seafood: Baked salmon, cod, or sautéed shrimp for a sweet-savory combo.
– Grains and legumes: Serve with quinoa, bulgur, lentils, or chickpeas for a filling, plant-based meal.
– Hearty salads: Toss into a salad with arugula, feta, walnuts, and dried cranberries.
– Cheese pairings: Goes well with fresh goat cheese, crumbled feta, or blue cheese for a gourmet touch.
– Casseroles or savory pies: Fold into gratins, quiches, or savory tarts.
– Toasts or tartines: Top crusty bread with slices of roasted squash and a spread of cheese or hummus for an autumn appetizer.
Storage, Reheating & Freezing Tips
– In the fridge: Store cooled roasted squash in an airtight container for up to 3 days.
– Reheating: Warm in the oven at 160°C (320°F) for 10-15 minutes to restore its caramelized texture. You can also reheat gently in a skillet or microwave.
– Freezing: Roasted red kuri squash freezes well! Place fully cooled slices in a freezer bag or airtight container, layering with parchment paper if needed. Freeze for up to 2 months.
– Defrosting: Thaw in the fridge, then reheat in the oven to refresh flavor and texture.
– Make ahead: Roast the squash a day in advance. Store in the fridge and reheat just before serving, perfect for holiday meal prep or entertaining.
Other side dishes to try
- Vichy Carrots Recipe (Carottes Vichy)
- Butter Sautéed Green Peas
- Creamy Sweet Potato Mash with Ginger
Honey and Thyme Roasted Red Kuri squash
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Honey and thyme roasted pumpkin or red kuri squash brings warmth and sweet autumnal flavors to your table.
This simple recipe transforms squash into a comforting side dish perfect for any meal.
Ingredients
- 1 small red kuri squash (potimarron)
- 3 tablespoons honey
- 3 tablespoons extra virgin olive oil
- A few sprigs of fresh thyme
- Salt
- Freshly ground black pepper
Instructions
- Preheat your oven to 200°C (400°F), preferably with fan assist.
- Wash and dry the red kuri squash thoroughly to remove any dirt.
- Cut the squash in half with a sharp knife. Scoop out the seeds and stringy flesh with a spoon.
- Slice the squash into even pieces, about 1.5-2 cm thick. No need to peel, the skin becomes tender after roasting.
- Prepare the glaze: In a large bowl, whisk together the honey, olive oil, and fresh thyme.
- Add the squash slices to the bowl and toss well to coat each piece thoroughly.
- Arrange the slices on a baking tray lined with parchment paper, making sure they don’t overlap.
- Season generously with salt and freshly ground black pepper.
- Roast for about 30 minutes, turning the pieces halfway through, until the squash is golden and tender.
- Serve hot, garnished with extra fresh thyme if desired.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: appetizer, side dish
Nutrition
- Serving Size: 1 serving
- Calories: 45 kcal
