Roasted Pumpkin with Cranberry and Pecans (2024)

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Updated: Dec 9th 2019 • Published: Nov 26th 2019 • 8 Comments

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4.70 from 55 votes

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.

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Roasted Pumpkin with Cranberry and Pecans (1)

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!

Roasted Pumpkin with Cranberry and Pecans (2)

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

Roasted Pumpkin with Cranberry and Pecans (3)

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Roasted Pumpkin with Cranberry and Pecans

Claire | Sprinkle and Sprouts

This Roasted Pumpkin with Cranberry and Pecans is a sweet and savory side dish that is full flavor! The perfect holiday side dish for Thanksgiving, Christmas, or Easter. It's an easy roasted veggie dish that takes a few minutes to prepare but adds wonderful delicious roasted vegetables to your fall or holiday table. Plus there is maple syrup in there which makes everything taste amazing!

Ingredients

4 lb pumpkin - unpeeled weight
2 tablespoon olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon salt
½ teaspoon pepper
1 cup dried cranberries
1 cup boiling water
3 tablespoon maple syrup
½ cup pecan nuts
fresh or dried parsley - optional garnish

Instructions

Preheat the oven to 400ºF/200ºC.
Peel, deseed and chop the pumpkin.
Lay the pumpkin out on a baking sheet then drizzle with 2 tablespoon of olive oil then sprinkle with 1 teaspoon of chopped fresh rosemary, 1 teaspoon of salt and ½ teaspoon 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.
See Also
Vegan Potato Cakes with Carrot and Rice
Remove from oven and drizzle over 3 tablespoon of maple syrup.
Scatter over the drained cranberries and roughly chopped pecans.
Garnish with parsley and serve.

Tried this recipe?Let us know how it was!

Nutrition

Nutrition is per serving

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Reader Interactions

Comments

Kelly says
November 20, 2023 at 1:23 am

I'm planning to make this for our thanksgiving this week (doubled) and am wondering if it reheats well/ how far in advance I can get away with making it. Thanks!
Reply
- Claire | Sprinkles and Sprouts says
  November 21, 2023 at 5:46 pm
  
  Hi Kelly,
  It reheats quite well, but you do lose the subtle crispy edges on the pumpkin.
  You could definitely make it the night before and reheat in the oven once the turkey is resting.
  Hope that helps
  Cx
  Reply
Marnie says
December 20, 2021 at 5:54 am

Really love this recipe. Made it for the first time for thanksgiving and now it is on my menu for two Christmas dinners. Thanks!
Reply
Marina says
December 02, 2021 at 1:03 pm

Can I use fresh cranberries? What steps should I adapt to make it work? Thanks!
Reply
- Claire McEwen says
  December 13, 2021 at 12:47 pm
  
  I think they would be too sour for the dish. But you could try roasting them with sugar and adding them at the end of the recipe as a garnish.
  Sorry I can't be more help
  Cx
  Reply
Shawna says
November 23, 2021 at 1:26 am

This looks so wonderful but I was wondering if you could substitute butternut squash for the pumpkin? If so, how much? Thanks!
Reply
- Claire McEwen says
  November 23, 2021 at 10:08 am
  
  You can definitely substitute in butternut squash, and it will just be the same amount of of pumpkin.
  Hope that helps 🙂
  Cx
  Reply
- Lynn says
  December 05, 2021 at 6:24 am
  
  ooh butternut squash sounds lovely and a bit easier to handle than a pumpkin... I'm so tired of bringing green bean casserole for holiday dinners.... this looks colorful and festive ...... I think I'll try sugar free maple syrup for those watching their sugar.
  Reply