Roasted Pumpkin Bites

"I was introduced to these at a party and was pleasently surprised at how good they were - a nice mixture of sweet pumpkin, tangy Balsamic and hot chili powder. This recipe comes out of a local supermarket magazine here in Holland. I think it's a perfect appetizer for Halloween or Thanksgiving"
photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:




  • Preheat the oven to 450°F.
  • Spray an oven proof baking dish with non-stick cooking spray (or you can butter the baking dish if you prefer).
  • In a bowl, mix the garlic, Herbs de Provence, chili powder, cinnamon, cumin, Balsamic vinegar and olive oil.
  • Add the pumpkin and toss well to coat.
  • Set pumpkin in the bakng dish.
  • Place baking dish in the center of a pre-warmed oven 20-25 minutes; after 10 minutes coat the pumpkin with any additional coating left in the bowl.
  • Once roasted, pierce with toothpicks or cocktail prikkers and serve.

Questions & Replies

Got a question? Share it with the community!


  1. Very tasty and easy to make. I made this with a mix of butternut and acorn squash, rather than pumpkin, and it turned out very well. The only changes I would make next time are 1) I would use a little less oil, as it was slightly greasy, and 2) I will cut the squash pieces bigger than a 1/2 inch. Thanks for posting this; it's a great autumn recipe!
  2. This is superb! I have made this recipe several times and it just gets better and better every time I make it. We usually eat these bites as vegetable side to a roast rather than an appetizer and I get nothing but compliments from the family. Thank you, Carla, for a wonderful recipe.
  3. Very flavorful, and an interesting combination of spices. These pumpkin bites are garlicky enough that I wouldn't be able to eat a lot in one sitting, but as an autumnal party dish, they're super. I wasn't exactly sure what kind of "chili powder" to use (powder *for* chili, or powder *from* chiles?) so I skipped the cayenne and used half ancho chile powder and half chili powder (for making chili :) ). To my relief, it turned out!
  4. Hubby made this for me and it was a very interesting combination of favours indeed. I enjoyed this , but must add that with the first bites I wasn't sure but it grew on me steadily as I got used to the blend of flavours and it was a very nice change from plain roasted pumpkin especialy when we are in the part of the season where one pumpkin can taste amazing and the next one is fairly tastless. Bring On the herbs and spices! Please see my rating system: a lovely 4 stars for a tasty and healthy recipe that I will have pleasure in making again. Thanks!


<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson &amp; Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes &amp; ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music &amp; a few good friends. <br /> <br /><img src= alt= /> <img src= border=0 alt=Photobucket - Video and Image Hosting /></p>
View Full Profile

Find More Recipes