Name: Oven-Roasted Pumpkin Vegetable Dish
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 Servings
Cuisine: Other

Jule’s Menu Verified

January 22, 2026

This vibrant oven‑roasted pumpkin vegetable dish brings together tender, buttery butternut squash, earthy beetroot, mild aubergine and sweet caramelized onions, all roasted to perfection and then gently simmered with rich tomato sauce and red pesto for an explosion of autumn flavor. It’s a healthy, colorful side or main that’s easy to prepare in large batches for the week and pairs beautifully with proteins like tofu, fish or meat, or with grains and pastas for a satisfying, wholesome meal.

Oven-Roasted Pumpkin Vegetable Dish cover

From the Cook

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Oven-Roasted Pumpkin Vegetable Dish

Jule’s Menu Verified

Ingredients

WarningMilk and 5 other allergens identified

Instructions

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Preheat the oven to 200°C (about 390°F) with top and bottom heat.

Peel and Cut the Pumpkin

Cut the pumpkin in half, place it flat-side down on the cutting board, and carefully slice off the skin from top to bottom with a knife. Cut the peeled pumpkin halves in half lengthwise and scoop out the seeds. Depending on the size, you may need to halve them again lengthwise, then cut into thin slices.

Prepare the Remaining Vegetables

Peel the beetroot with a vegetable peeler, trim the root end, then cut the beet in half or quarters depending on size, and slice thinly. (Tip: Use kitchen gloves to avoid staining your hands.)

Wash the eggplant, cut it in half lengthwise, and slice into pieces (not too thin). Peel the onion, cut it in half, and slice.

Roast the Vegetables

Place all the vegetables on a baking sheet, drizzle with olive oil, season generously with salt and pepper, and mix well. (Tip: It works best with your hands.) Roast in the oven for 30–35 minutes, until the pumpkin and beet wedges are tender.

Mix with Pesto

Remove the vegetables from the oven and transfer them to a large pan. Add the strained tomatoes and red pesto, and simmer over medium heat for 3–4 minutes. Season with salt and pepper to taste.

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About the Cook

Jule’s Menu

Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.