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Chilli-roasted pumpkin

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This Chilli-roasted pumpkin recipe makes for an easy side when entertaining. Full of spicy and tangy flavours, it will have guests coming back for more.

  • Serves8
  • Cook time35 minutes
  • Prep time10 minutes
Chilli-roasted pumpkin


  • 2kg butternut pumpkin, peeled, seeded, cut into 3cm pieces
  • ¼ cup (60ml) plus ⅓ cup (80ml) extra virgin olive oil
  • 2 tbs lemon juice
  • 1 tbs chopped fresh rosemary
  • 4 long red chillies, seeded, sliced
  • ⅓ cup (65g) pumpkin seeds (pepitas), toasted
  • 1 tbs finely chopped shallot
  • 1 tbs finely grated lemon zest

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place a sturdy baking tray on the centre rack of the oven and preheat the oven to 250°C.
  2. Step 2

    In a large bowl, toss the pumpkin, ¼ cup (60ml) of the oil, lemon juice and rosemary. Season with salt.
  3. Step 3

    Remove the baking tray from the oven and arrange pumpkin in an even layer over the hot tray. Roast the pumpkin, turning occasionally, for 25 mins. Add the chilli and cook for a further 10 mins or until the pumpkin is caramelised and tender. Transfer to a platter.
  4. Step 4

    Meanwhile, in a small bowl, mix the pumpkin seeds, shallot, lemon zest, and remaining 1/3 cup (80ml) oil. Drizzle over the roasted pumpkin and serve.