🍂 This Roasted Pumpkin with Chorizo and Walnuts is a warm and tasty dish that’s perfect for fall. It’s easy to make, full of flavor, and great to share. Let’s get cooking!

Table of Contents

📦 Ingredients for Roasted Pumpkin with Chorizo

1 medium pumpkin (about 1.5 kg or 3.3 lb), peeled and cut into cubes
200g (7 oz) chorizo, sliced (spicy or mild, your choice)
½ cup walnuts
2 tablespoons avocado or olive oil
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish

🍂 Serving Size: Serves 6 as a flavorful side dish.

🔥 Variation 1: Chorizo Cooked Separately

Great for getting crispier sausage slices and controlling flavor intensity.

Preheat oven to 200°C (400°F).
Prepare pumpkin: Toss pumpkin cubes with avocado or olive oil, salt, and pepper.
Roast pumpkin for 20–25 minutes on a baking tray until golden and tender.
Cook chorizo: While pumpkin roasts, pan-fry sliced chorizo in a skillet over medium heat for 5–7 minutes until browned and crispy.
Toast walnuts: In the same pan or separately, toast walnuts for 2–3 minutes until fragrant.
Assemble dish: Arrange roasted pumpkin on a serving plate. Top with cooked chorizo and toasted walnuts.
Garnish with fresh basil and serve warm.

🔥 Variation 2: Chorizo Roasted with Pumpkin

Simpler and great for infusing pumpkin with chorizo’s smoky oils.

Preheat oven to 200°C (400°F).
Toss pumpkin cubes in avocado or olive oil, salt, and pepper.
Start roasting: Spread pumpkin on a tray and roast for 15 minutes.
Add chorizo: Scatter sliced chorizo over the pumpkin. Return to oven for another 10 minutes until chorizo crisps and pumpkin caramelizes.
Toast walnuts: In a dry pan, toast walnuts over medium heat for 2–3 minutes.
Final assembly: Plate roasted pumpkin and chorizo, sprinkle with walnuts.
Add basil leaves and serve immediately.

🥖 Pairing Ideas

Crusty Bread: A slice of sourdough or a warm baguette.
Leafy Greens: Pair with arugula or baby spinach dressed lightly in lemon and olive oil.
Cheese Accent: Crumbled feta or manchego on top adds richness.
Grains: Serve over a bed of quinoa, rice or couscous for a more filling meal.

💬 Personal Note I love serving this dish with quinoa—it soaks up all the delicious flavors and adds a light, nutty texture that makes the whole meal feel complete. It’s a cozy combo I turn to whenever I want something simple and satisfying.

🧊 Storage Tips

Cool completely before storing to avoid condensation and sogginess.
Store in an airtight container in the fridge.
Keeps well for up to 3 days.

🔄 Reheating Tips

Reheat in a preheated oven at 180°C (350°F) for 10–12 minutes to restore crispness.
Or use a skillet on medium heat to warm and slightly re-crisp the chorizo.
Avoid microwaving if possible—it softens the pumpkin too much.

FAQ

Q1. Can I use butternut squash instead of pumpkin? Yes! Butternut squash works great—it has a similar texture and sweetness. Just adjust roasting time if cubes are smaller.

Q2. What type of chorizo should I use? Use Spanish-style chorizo (dried and cured) for roasting or fresh chorizo for skillet cooking. Both are delicious, depending on your preference.

Q3. Is this dish spicy? It depends on the chorizo. If you use spicy chorizo, the heat comes through. You can opt for a mild version if preferred.

Q4. Can I make this vegetarian? Sure! Skip the chorizo and add smoked paprika or a veggie sausage alternative. Roasted mushrooms also work well for extra umami, or check out my Vegan Roasted Pumpkin with Kale and Walnuts.

Keep Cooking with Pumpkin

Pumpkin Soup with Wild Mushrooms and Crispy Bacon

A Taste of Fall: Pumpkin Risotto Recipe

Millet and Coconut Pumpkin Porridge Recipe (Instant Pot)

Easy Pumpkin Stew with Kidney Beans

Pumpkin Soup with a Secret Ingredient

Rice with Roasted Pumpkin & Cottage Cheese