This post may contain affiliate links. Please read my disclosure statement.
Roasted Pumpkin Ribs
Paprika Roasted Pumpkin Rubs With Cherry Tomatoes, Chili, and Fresh Garden Herbs
This recipe for roasted pumpkin ribs is the perfect dish for home cooks and chefs who are looking to add a bit of excitement to their autumn and fall aka winter menus. These pumpkin ribs are super simple to prepare, are great for a roasted pumpkin salad, and are sure to please both vegans and meat-eaters alike.
When you think of ribs, pumpkin doesn’t come to mind. So, if you’re looking for a unique and delicious way to enjoy pumpkin this season, be sure to try out my “paprika roasted pumpkin ribs”! Pumpkin ribs are similar to roasted pumpkin wedges they are only bigger. Cutting the pumpkin into slim curved ribs is an excellent way to roast them.
I am using an orange buttercup pumpkin variety perfect for all pumpkin salad recipes. You should try making my roasted pumpkin ribs recipe. These orange pumpkins with their bright orange skin color and firm orange flesh, are excellent for use in late summer or autumn salads, as a side dish for your roast chicken dinner or just eating on their own. The flavor of these pumpkins is amazing!
I got these wonderful orange pumpkins from a friend of mine, John who has a green thumb and grows some fantastic fruit and vegetables all year round. From time to time John gives me some of his amazing produce. I’m very lucky to be using some of the freshest extraordinary fruit and vegetables I can get my hands on!
What are the best pumpkins for roasting?
Choosing the right pumpkin variety to roast has an impact on the end product. The best pumpkins for roasting are the buttercup varieties, orange and green-skinned squash, or small sugar pumpkins.
These pumpkins have dense dry flesh which is perfect for roasting. When roasted the end product will be flavorful, with flaky dry flesh, a dry roasted pumpkin is a good thing.
The best way to cook pumpkin ribs is to roast them. This brings out the true flavor and sweetness of the pumpkin.
How do you roast pumpkin so it doesn’t go soggy?
Pumpkin is a dense fruit and so it requires a high temperature to cook properly, without going soggy. If you roast the pumpkin at too low of a temperature, it will start to sweat, the moisture will have time to seep out, making the pumpkin go soggy.
By roasting the pumpkin at a high temperature – 400oF or 205oC for a short amount of time, you’ll cook the pumpkin quickly and prevent it from becoming soggy.
First, preheat your oven to 400oF or 205oC. Then cut the pumpkin into even half moon ribs (slices) and leave the skin on. Then toss them in rice bran oil and spices of your choice.
I use Himalayan pink salt, freshly ground black pepper, and smoked paprika. Spread them evenly out in a single layer on a baking sheet. Roast for about 20-30 minutes until the pumpkin is fork-tender and golden brown.
Chilies are a fantastic way to add flavor and heat your food. Anaheim chilies I grow them in my garden, so, when I use them they are fresh as they can be.
These mild chilies can be used in all sorts of recipes, from salsas to salads. Anaheim chilies are fantastic in a roasted pumpkin salad. They are another layer of flavor that complement most roast pumpkin recipes.
What Can I Substitute For Anaheim Chilies?
If you can’t find Anaheim chilies, you can substitute them with Poblano, New Mexico green chili, or even roasted red bell pepper. Just be aware that the flavor will be different.
Anaheim chilies tend to be milder, so if you use a hotter chili like a New Mexico, your dish might be spicier than intended. If you want to stay closer to the original flavor, go for a Poblano chili.
Ingredients That Go With Pumpkin
Pumpkin is a versatile fruit that can be used in sweet or savory dishes. When cooking with pumpkin, it’s important to consider what flavors will complement it. Here are some flavor profiles that work well with pumpkin:
- Spicy – chili, curry powder, harissa, or mustard.
- Smoky – smoked paprika, smoked olive oil, black cardamom, allspice, smoked cheese, or smoked salt.
- Salty – miso paste, feta, blue cheese, or Kimchi.
- Earthy – Fresh rosemary, ginger, cinnamon, or mushrooms.
- Sweet – Fresh thyme, brown sugar, fresh mint, or honey.
With these flavors in mind, you can create delicious and unique dishes that will wow your guests. Pumpkin is the perfect ingredient for just about anything, so do what I do and get creative, and have fun experimenting with different flavors!
Larder Stables And Must Have Kitchen Tools
Essential Kitchen Tools – Must Haves
You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.
My Professional Recommendations
Roasted Pumpkin Ribs
- ½ Each Pumpkin - orange buttercup or sugar
- 1 tbsp Smoked paprika
- Himalayan pink salt and freshly ground black pepper
- drizzle Rice bran or vegetable oil
- 2 each Anaheim chilies - sliced
- 10-15 each Cherry tomatoes - cut in half
- 3 sprigs Fresh thyme
- 3 sprigs Fresh rosemary
- 2 sprigs Fresh English mint
- Split the pumpkin in half and remove the seeds, the seed can be dried and roasted. Cut the pumpkin into even ribs, place into a bowl, and season with Himalayan pink salt, freshly ground black pepper, smoked paprika, and a drizzle of rice bran oil, mix well.
- Preheat the oven to 400°F or 205°C.Lay pumpkin ribs onto a baking tray lined with parchment paper. Place into the oven for 20-30 minutes, or until lightly browned and fork-tender. Remove from the oven and let stand for 2-3 minutes.
- Halve the cherry tomatoes, finely slice the chili, and place into a bowl, season with Himalayan pink salt and freshly ground black pepper, leave to one side.Wash the fresh thyme, rosemary, and mint, dry well, and pick the leaves of the stalks.
- Arrange the pumpkins ribs onto a plate, scatter the cherry tomatoes and chili over the pumpkin, and sprinkle over the fresh herbs.You can also drizzle over some extra virgin olive oil or runny honey to add another flavor layer.
Serving Size: 120g Pumpkin ribs, cherry tomatoes, fresh chilies, rosemary, thyme, and English mint.
Calories 168 | Total Fat 2.1 g | Carbohydrates 12.1 g | Fiber 4.2 g | Protein 1.6 g | Iron 1.9 mg
My Roasted Pumpkin Salad
Whether you’re a fan of pumpkin or not, I know you’ll enjoy these pumpkin ribs. This post is for both meat lovers and vegetarians alike. Also, this recipe will be helpful to those who are looking for an easy and delicious lunchtime snack or dinner side dish to make at home.
I’ve covered what pumpkins are best for roasting, and how to stop pumpkins from going soggy when roasted. Pumpkin ribs are similar to pumpkin wedges they are only bigger. Cutting the pumpkin into slim curved half-moon ribs is an excellent way to roast them.
This recipe I have shared with you is simple, requiring just 10 minutes of prep time and 30 minutes in the oven. If you’re looking for a unique and delicious way to enjoy pumpkin this season, be sure to try out my paprika roasted pumpkin ribs!