Roasted Pumpkin & Garlic in a Buttery Bourbon Sauce

I like to use as much of the vegetable as I can. This means using the skin instead of paring it. Yet, I never really knew what to do with the outer pumpkin shell. I puree the flesh for pies, roast the seeds for a delicious nutty snack, but the skin always landed in my compost bin. Thanks to the farm-to-fork movement I have been seeing pumpkin in a whole new light. Today one of my favorite ways to serve pumpkin is roasted with garlic in a beautiful buttery bourbon sauce leaving the skin intact.

Just keep in mind that not all pumpkins are created equal. There are over 40 varieties in different shapes and sizes. While all can be used for decorating when it comes to cooking I favor the sugar, or pie, pumpkins. They are smaller which is easier to work with, have that perfect orange color, and they have a delightful buttery flesh that is perfect for eating.


Preheat the oven to 400°F. Line two rimmed baking sheet with foil. Wash and dry two small pie pumpkins. Cut the top removing the stem. Slice the pumpkins in half and remove the seeds (save to roast later) and stringy part. Cut the pumpkins into wedges leaving the skin.


Layer the pumpkin slices between the baking sheets in a single layer. Do not crowd. Split 10 garlic cloves and 1/4 cup pepitas between the two sheets.


In a saucepan melt 1 stick of butter. Remove from heat and stir in 1 teaspoon of flour. You want to add flour to thicken slightly but you do not want to turn it into a gravy. It will still be soupy but, that’s just what you want. Gradually whisk in 3 tablespoons of bourbon. Return to heat. Add 2 tablespoons fresh oregano and a pinch of nutmeg. Sauté for 2 minutes, or until just slightly thickened.


Pour over the pumpkin and toss to evenly distribute the butter. Salt and pepper, to taste. For more flavor, I prefer to eliminate the pepper and use my smoked salt seasoning (coming soon) instead. It kicks the flavor up a notch. Experiment with other spices, like garlic or onion salt.


Bake in preheated oven for 18 – 20 minutes, or until the pumpkin is tender and slightly browned on top.


This makes a perfect fall side dish. Try serving it with apple cider pork chops, chicken, and of course turkey. How beautiful would that look on your Thanksgiving table! – Ella💙

Roasted Pumpkin & Garlic in a Buttery Bourbon Sauce
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Side Dish
Cuisine: American
Keyword: Vegetables
Servings: 6
  • 2 small pumpkins wash & pat dry
  • 10 full garlic cloves
  • 1/4 cup pepitas
  • 1 stick of butter
  • 1 teaspoon flour
  • 3 tablespoons bourbon
  • 2 tablespoons fresh oregano leaves
  • Pinch of nutmeg
  • Salt and pepper to taste
  1. Preheat oven to 400°F. Line 2 rimmed baking sheets with foil.

  2. Slice the pumpkins in half removing the seeds and cut into wedges. Transfer to a large bowl.
  3. Add the garlic cloves and pepitas mix to blend.
  4. In a saucepan melt the butter. Remove from heat and whisk in the flour until blended. Return to heat and gradually whisk in 3 tablespoons of bourbon, oregano, nutemg, salt, and pepper. Sauté for 2 minutes, or until thicker.
  5. Pour butter mixture over the pumpkin and toss to evenly distribute. Spread onto the prepared baking sheets in a single layer.

  6. Bake for 18 - 20 minutes, or until pumpkin is tender and slightly browned.


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

10 thoughts

    1. Thank you! Never thought I would eat pumpkin as a side dish but roast it up with some herbs and spices and it takes on a whole new life. I’m so glad you liked it!

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