Recipe/ Salad/ Southern African Food

Roasted Pumpkin With Maple Syrup

Roasted Pumpkin

If you love butternut squash and pumpkins, you will love my roasted pumpkin with maple syrup recipe. Being of West African decent, pumpkin was not something we naturally gravitated towards. I think it was my growing up in Botswana that lead me to love this delight.

Our Journey With Pumpkin (Lephutsi)

We shared our first pumpkin recipe over at YouTube many years ago. Sometimes I cringe when I look back at it, because my cooking has come a long way since then. So has my filming skills. I used to think butternut and pumpkins alike were very difficult things to cook. Their sturdy outer skin gave me a run for my money. I don’t know where I got this idea from but perhaps there was a time when pumpkins took really long to cook. However, nowadays it takes as little as 15 minutes for these to cook through, where a fork or table knife will drive easily through the flesh.

Recipe Inspirations

With the former sort of thinking, I wrote a recipe, thankfully shared with tips from a friend in Botswana, Melany. I boiled the butternut. Then caramelized it in butter pretty much with sugar syrup all around it. You can just imagine the kind of burnt slush I almost ended up with. But it was super tasty with the sweet spice notes. Fast forward several years later and I found myself drizzling some nutty salted roasted butternut with sweet maple syrup. The result was amazing.

Roasted Pumpkin with Maple Syrup Recipe

My roasted pumpkin with maple syrup recipe came about shortly after I had baby #4. I felt inspired to work on a whole host of Christmas content for my YouTube channel. In the UK with all the conveniences of buying pre-prepped fresh produce, all I had to do was open up a packet. Inside was pre-peeled, pre-chopped butternut. I simply whacked it onto a pan, gave a cinammon dusting, a little sugar, salt and a drizzle of oil. Once roasted, I glazed it with maple syrup.

Roasted Pumpkin With Maple Syrup

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By Freda Muyambo Serves: 6
Prep Time: 5 Cooking Time: 15

If you love butternut squash and pumpkins, you will love my roasted pumpkin with maple syrup recipe. The perfect lift me up for Fall season and your go-to side all year round.


  • 2 butternut squash
  • Pinch of cinnamon
  • 1/2 teaspoon sugar
  • Salt to taste
  • 1 tablespoon olive oil
  • 1 to 2 tablespoons maple syrup



1. Toss all the ingredients together, except the maple syrup.


2. Place on a baking tray then roast in a hot oven (200/220 Degrees Celsius) for 15 minutes or until caramelized.


3. Drizzle with the maple syrup as soon as it's out of the oven.


Each time I make this dish, I realize that 1 butternut squash is just not enough. So do not be shy, make as much as you like. You can also add a sprig or two of thyme instead of cinnamon, which goes nicely with everything.

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