11 Roasted Pumpkin and Herb Dinners

Creamy Roasted Pumpkin and Sage Pasta

Creamy Roasted Pumpkin and Sage Pasta is a comforting and flavorful dish that celebrates autumn’s star ingredient—pumpkin. The sweetness of roasted pumpkin is perfectly complemented by the earthy notes of sage, creating a rich and creamy pasta sauce that coats al dente pasta beautifully. This dish is not only delicious but also simple to prepare, making it ideal for any weeknight dinner or special occasion.

Ingredients	Quantity
Pasta (your choice)	12 oz
Pumpkin (peeled and diced)	2 cups
Olive oil	2 tbsp
Fresh sage leaves	10-12 leaves
Heavy cream	1 cup
Parmesan cheese (grated)	½ cup
Salt	to taste
Pepper	to taste
Nutmeg (optional)	pinch

Preheat the oven to 400°F (200°C). Toss the diced pumpkin with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
Cook the pasta according to package instructions until al dente. Reserve some pasta water, then drain.
In a large skillet over medium heat, add the roasted pumpkin and sage leaves. Cook for 2-3 minutes, then stir in the heavy cream and nutmeg.
Add the drained pasta to the skillet, tossing to combine. If the sauce is too thick, add reserved pasta water until reaching desired consistency.
Stir in the Parmesan cheese, taste, and adjust with salt and pepper as needed. Serve warm, garnished with additional sage or cheese if desired. Enjoy your delicious creamy roasted pumpkin and sage pasta!

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Herb-Infused Quinoa With Roasted Pumpkin

Herb-Infused Quinoa With Roasted Pumpkin is a nourishing and colorful dish that highlights the natural sweetness of roasted pumpkin paired with fragrant herbs and fluffy quinoa. This recipe makes for a wholesome meal that is perfect for a light lunch or a hearty dinner, packed with nutrients and flavor.

Ingredients	Quantity
Quinoa	1 cup
Pumpkin (peeled and diced)	2 cups
Olive oil	2 tbsp
Vegetable broth	2 cups
Fresh herbs (such as thyme, parsley, or basil)	½ cup (chopped)
Salt	to taste
Pepper	to taste
Garlic (minced)	2 cloves
Red onion (diced)	1 small

Preheat the oven to 400°F (200°C). Toss the diced pumpkin with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 20-25 minutes until tender and caramelized.
Rinse the quinoa under cold water. In a saucepan, bring vegetable broth to a boil, add the quinoa, cover, and reduce heat to low. Simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed.
In a large skillet, heat a small amount of olive oil over medium heat and sauté the diced red onion and minced garlic until soft.
In a large bowl, combine the cooked quinoa, roasted pumpkin, and fresh herbs. Stir gently to combine, taste, and adjust seasoning with salt and pepper as needed.
Serve warm or at room temperature, enjoying the delightful mix of flavors and textures in this herb-infused quinoa dish!

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Pumpkin, Spinach, and Feta Stuffed Shells

Ingredients	Quantity
Jumbo pasta shells	12-15 shells
Pumpkin (peeled and diced)	1 cup
Fresh spinach (chopped)	2 cups
Feta cheese (crumbled)	1 cup
Olive oil	2 tbsp
Garlic (minced)	2 cloves
Salt	to taste
Pepper	to taste
Parmesan cheese (grated)	½ cup
Marinara sauce	1 jar (about 24 oz)

Preheat the oven to 375°F (190°C). Boil the jumbo pasta shells according to package instructions, then drain and cool slightly.
In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant. Add diced pumpkin and cook until tender. Stir in chopped spinach and cook until wilted; season with salt and pepper.
In a mixing bowl, combine the sautéed pumpkin and spinach mixture with crumbled feta cheese.
Stuff each cooked shell with the pumpkin, spinach, and feta filling, and place them in a baking dish. Pour marinara sauce over the top and sprinkle with grated Parmesan cheese.
Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until golden and bubbly. Serve warm and enjoy this delicious and hearty dish!

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Roasted Pumpkin and Thyme Risotto

Roasted Pumpkin and Thyme Risotto is a creamy and comforting dish that beautifully combines the sweet, earthy flavors of roasted pumpkin with the aromatic scent of fresh thyme. This dish makes for a perfect fall or winter meal and can be enjoyed as a main course or a side dish.

Ingredients	Quantity
Arborio rice	1 cup
Pumpkin (peeled and diced)	1 cup
Vegetable broth	4 cups
Onion (finely chopped)	1 medium
Garlic (minced)	2 cloves
Olive oil	2 tbsp
Fresh thyme (chopped)	2 tsp
Parmesan cheese (grated)	½ cup
Salt	to taste
Pepper	to taste

Preheat the oven to 400°F (200°C). Toss the diced pumpkin in olive oil, salt, and pepper, then roast for about 20-25 minutes until tender.
In a saucepan, bring vegetable broth to a simmer. In a separate pan, heat olive oil and sauté chopped onion until translucent. Add minced garlic and sauté for another minute.
Stir in Arborio rice and cook until lightly toasted, then gradually add the heated broth, one ladle at a time, stirring constantly until absorbed before adding more.
Once the rice is creamy and al dente, stir in the roasted pumpkin, fresh thyme, and grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.
Serve warm, garnished with additional thyme or Parmesan if desired. Enjoy the rich flavors of this delightful risotto!

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Spicy Pumpkin and Rosemary Flatbread

Spicy Pumpkin and Rosemary Flatbread is a delightful and flavorful dish that brings together the warmth of roasted pumpkin with the aromatic essence of fresh rosemary, all on a crispy, homemade flatbread. This dish is perfect as an appetizer, a snack, or a light meal, and can be easily tailored with your favorite toppings.

Ingredients	Quantity
All-purpose flour	2 cups
Pumpkin purée	1 cup
Olive oil	3 tbsp
Fresh rosemary (chopped)	2 tbsp
Baking powder	1 tsp
Salt	1 tsp
Ground cumin	1 tsp
Chili flakes	½ tsp
Water	as needed

In a large mixing bowl, combine all-purpose flour, baking powder, salt, ground cumin, and chili flakes. Mix well.
Add pumpkin purée, olive oil, and chopped rosemary to the dry ingredients. Mix until a dough forms. If too dry, add a little water as needed.
Knead the dough on a floured surface for a few minutes until smooth. Divide into small balls and roll each into a flat shape.
Preheat a skillet over medium heat and cook each flatbread for about 3-4 minutes per side, until golden brown and cooked through.
Serve warm, drizzled with olive oil or topped with your choice of ingredients. Enjoy the savory flavors of this spicy seasonal flatbread!

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Autumn Vegetable Soup With Roasted Pumpkin

Autumn Vegetable Soup with Roasted Pumpkin is a warm and comforting dish, perfect for chilly days. This hearty soup combines the rich, sweet flavor of roasted pumpkin with an array of seasonal vegetables, creating a nutritious meal that is packed with vitamins and flavors. It is an ideal choice for a cozy family dinner or a gathering with friends.

Ingredients	Quantity
Pumpkin (cubed)	2 cups
Carrots (diced)	1 cup
Celery (diced)	1 cup
Onion (chopped)	1 medium
Garlic (minced)	2 cloves
Vegetable broth	4 cups
Olive oil	2 tbsp
Fresh thyme (chopped)	1 tbsp
Salt	to taste
Black pepper	to taste

Preheat the oven to 400°F (200°C). Toss the pumpkin cubes in olive oil, salt, and pepper; roast for about 25-30 minutes until tender.
In a large pot, heat olive oil and sauté onion, garlic, carrots, and celery until softened.
Add roasted pumpkin, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for about 15 minutes.
Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Season to taste with additional salt and pepper. Serve warm, garnished with fresh thyme if desired. Enjoy this delicious autumn-inspired soup!

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Pumpkin and Cilantro Tacos

Pumpkin and Cilantro Tacos are a delightful and flavorful twist on traditional tacos, featuring the sweet and earthy taste of roasted pumpkin combined with fresh cilantro and zesty toppings. These tacos are perfect for a light dinner or a fun weeknight meal, offering a creative way to enjoy seasonal produce.

Ingredients	Quantity
Pumpkin (cubed)	2 cups
Olive oil	2 tbsp
Taco seasoning	1 tbsp
Corn tortillas	8
Fresh cilantro (chopped)	1/2 cup
Red onion (sliced)	1/2 medium
Avocado (sliced)	1 medium
Lime (juiced)	1
Salt	to taste
Black pepper	to taste

Preheat the oven to 400°F (200°C) and toss the pumpkin cubes with olive oil, taco seasoning, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender.
Warm the corn tortillas in a skillet or microwave.
Assemble the tacos by adding roasted pumpkin, fresh cilantro, red onion, and avocado slices to each tortilla.
Drizzle with lime juice and serve immediately, garnished with additional cilantro if desired. Enjoy your delicious Pumpkin and Cilantro Tacos!

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Roasted Pumpkin Salad With Goat Cheese

Roasted Pumpkin Salad with Goat Cheese is a vibrant and nutritious dish that combines the sweetness of roasted pumpkin with the tanginess of goat cheese, complemented by a variety of fresh greens and a light dressing. This salad is perfect as a light lunch or as a side dish for dinner, bringing warmth and flavor to your table.

Ingredients	Quantity
Pumpkin (cubed)	2 cups
Olive oil	2 tbsp
Salt	to taste
Black pepper	to taste
Mixed salad greens	4 cups
Goat cheese (crumbled)	1 cup
Walnuts (toasted)	1/2 cup
Balsamic vinegar	2 tbsp
Honey	1 tsp
Fresh parsley (chopped)	2 tbsp

Preheat the oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, and black pepper, then spread on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
In a large bowl, combine mixed salad greens, crumbled goat cheese, and toasted walnuts.
In a small bowl, whisk together balsamic vinegar and honey; drizzle over the salad mixture.
Once the pumpkin is done roasting, let it cool slightly before adding it to the salad.
Toss everything gently to combine, top with fresh parsley, and serve immediately. Enjoy your Roasted Pumpkin Salad with Goat Cheese!

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Pumpkin Curry With Fresh Basil

Pumpkin Curry with Fresh Basil is a warm, comforting dish that seamlessly blends the earthy flavors of pumpkin with aromatic spices and the fresh, fragrant notes of basil. This vegan curry is hearty yet healthy, making it the perfect main dish for chilly evenings or when you want to enjoy a bowl of goodness packed with nutrients.

Ingredients	Quantity
Pumpkin (cubed)	4 cups
Coconut milk	1 can (13.5 oz)
Onion (chopped)	1 large
Garlic (minced)	3 cloves
Fresh ginger (grated)	1 tbsp
Red curry paste	2 tbsp
Vegetable broth	1 cup
Fresh basil leaves	1/2 cup
Olive oil	2 tbsp
Salt	to taste
Black pepper	to taste
Lime wedges (for serving)	Optional

In a large pot, heat olive oil over medium heat. Add the chopped onion, sautéing until translucent, then stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the red curry paste and cook for a couple of minutes before mixing in the cubed pumpkin, ensuring it is coated with the spices.
Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle simmer. Cook for about 20 minutes or until the pumpkin is tender.
Season with salt and black pepper to taste. Stir in the fresh basil just before serving.
Serve hot with lime wedges on the side for added zest. Enjoy your flavorful Pumpkin Curry with Fresh Basil!

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Savory Pumpkin and Oregano Galette

Savory Pumpkin and Oregano Galette is a delightful rustic pie that’s perfect for showcasing the flavors of autumn. This dish pairs roasted pumpkin with fragrant oregano and a flaky pastry crust, creating a harmony of textures and tastes. It can be served warm or at room temperature, making it a versatile choice for any occasion, whether as a main course, side dish, or even as an elegant appetizer.

Ingredients	Quantity
Pumpkin (thinly sliced)	2 cups
Olive oil	2 tbsp
Fresh oregano leaves	1 tbsp
Garlic (minced)	2 cloves
Salt	to taste
Black pepper	to taste
Pie crust	1 (store-bought or homemade)
Parmesan cheese (grated)	1/2 cup
Egg	1 (for egg wash)

Preheat the oven to 400°F (200°C).
In a large bowl, combine the sliced pumpkin with olive oil, minced garlic, fresh oregano, salt, and black pepper.
Arrange the seasoned pumpkin on a baking sheet and roast for about 20 minutes until tender.
Roll out the pie crust on a floured surface and transfer it to a baking dish or a parchment-lined baking sheet.
Spread the roasted pumpkin mixture evenly over the crust, leaving a border around the edges.
Sprinkle grated Parmesan cheese on top of the pumpkin filling.
Fold the edges of the pastry over the filling, creating a beautiful border.
Brush the crust with beaten egg for a golden finish.
Bake for 25-30 minutes or until the crust is golden brown and flaky.
Let it cool slightly before slicing. Serve warm or at room temperature. Enjoy your Savory Pumpkin and Oregano Galette!

Grilled Chicken With Roasted Pumpkin and Dill Sauce

Grilled Chicken with Roasted Pumpkin and Dill Sauce is a delightful dish that perfectly combines the earthiness of roasted pumpkin with the bright, herbaceous notes of dill. This meal is not only visually stunning but also packed with flavor, making it an excellent choice for a cozy dinner or a festive gathering. The succulent grilled chicken serves as a delicious base, while the creamy dill sauce elevates the dish to a new level.

Ingredients	Quantity
Chicken breasts (boneless, skinless)	4 pieces
Olive oil	2 tbsp
Salt	to taste
Black pepper	to taste
Pumpkin (cubed)	2 cups
Fresh dill (chopped)	1/4 cup
Greek yogurt	1 cup
Lemon juice	1 tbsp
Garlic powder	1 tsp
Honey	1 tsp

Preheat your oven to 400°F (200°C). Toss the cubed pumpkin in olive oil, salt, and black pepper, then spread it on a baking sheet and roast for about 25-30 minutes until tender.
While the pumpkin is roasting, season the chicken breasts with olive oil, salt, and black pepper. Grill them over medium-high heat for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (75°C).
In a bowl, mix together Greek yogurt, chopped dill, lemon juice, garlic powder, and honey. Season with salt to taste to create the dill sauce.
Once the pumpkin is ready, remove it from the oven. Serve the grilled chicken topped with roasted pumpkin and drizzle the dill sauce over the top. Enjoy your Grilled Chicken with Roasted Pumpkin and Dill Sauce!