Oven-roasted pumpkin with red onion and truffle Vegan

Name: Oven-roasted pumpkin with red onion and truffle
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 persons
Cuisine: World
Ingredients: 1 pumpkin (we've used a Hokkaido pumpkin from out kitchen garden); 3 red onions; 3 garlic cloves; 4 bay leaves; olive oil; pepper and salt to taste; about 2 tablespoons of honey; a few tablespoons balsamic vinegar (optional: truffle flavored); 1 fresh truffle (we've used a Périgord truffle, from France, but you can also use truffle from a jar)

This oven-roasted pumpkin with red onion and truffle is a delicious side dish, e.g. with tagliatelle of other pasta. Serve with balsamic vinegar.

Oven-roasted pumpkin with red onion and truffle ingredients

Recipe oven-roasted pumpkin with red onion and truffle

Made by Véronique

Published at 2017-09-12, this recipe is for 6 persons and takes 35 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

10 minutes

Time cooking

25 minutes

Total time

35 minutes

Preparation - 10 minutes

Pre-heat the oven to 200 degrees celsius or 390 degrees fahrenheit. There's no need to peel a hokkaido pumpkin, but do rinse it well with cold running water.

Divide the pumpkin into half and use a spoon to remove the seeds. Chop the pumpkin into coarse pieces and divide over an oven tray lined with parchment paper.

Peel the red onions, divide into quarters and also divide over the oven tray. Peel and coarsely chop the garlic cloves and divide over the pumpkin.

Finishing the oven-roasted pumpkin with red onion and truffle - 25 minutes

Drizzle the pumpkin with olive oil and honey and season with pepper and salt. Roast the pumpkin in the oven for about 20 minutes, depending on the size of the pieces.

Finish the roasted pumpkin with balsamic vinegar and truffle shavings. If you don't have any fresh truffle you can also use it from a jar, but be careful cause the taste of that is much stronger.

Amazing as a side dish, e. G. With tagliatelle. Enjoy!