Sheet Pan Pumpkin Mushroom Roast

Sheet-pan roasting is a beloved American shortcut for weekend dinners that still feel special. Here, sugar pumpkin and mixed mushrooms caramelize with maple, rosemary, and thyme until sweet edges meet earthy depth.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 320 cal
• 11g protein
• 34g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 medium (about 2.5 lb) sugar pumpkin or pie pumpkin
• 1 lb cremini mushrooms
• 8 oz shiitake mushrooms
• 1 large red onion
• 6 garlic cloves
• 3 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 1/4 cup extra-virgin olive oil
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp smoked paprika
• 1/3 cup pepitas
• 1/4 cup chopped fresh parsley
• 4 oz crumbled feta or soft goat cheese

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Halve the pumpkin, scoop out seeds and stringy pulp, then peel and cut the flesh into 1-inch wedges or cubes so pieces roast evenly.
2. 2Trim mushroom stems if tough, wipe caps clean, and tear or slice larger mushrooms into bite-size pieces; keep some whole for texture contrast on the finished platter.
3. 3Cut the red onion into thick wedges through the root so layers stay attached. Smash the garlic cloves lightly with the side of a knife, leaving skins on for roasting sweetness.
4. 4In a large bowl toss the pumpkin pieces, mushrooms, onion wedges, and smashed garlic with olive oil, maple syrup, apple cider vinegar, salt, pepper, and smoked paprika until everything is glossy and coated.
5. 5Spread the mixture in a single layer on the sheet pan; nestle rosemary and thyme sprigs throughout so the herbs perfume the vegetables as they roast. Avoid crowding or the mushrooms will steam instead of browning.
6. 6Roast 25 minutes, then carefully flip and stir so cut sides of pumpkin and mushrooms face the pan. Scatter pepitas over the top and return to the oven.
7. 7Continue roasting 12 to 18 minutes more until pumpkin is fork-tender with caramelized edges, mushrooms are deeply browned and meaty, and pepitas are toasted. Garlic cloves should be soft and sweet.
8. 8Remove herb stems. Squeeze roasted garlic from skins onto the pan and gently mash into the juices. Taste and adjust salt if needed.
9. 9Transfer everything to a wide serving platter while still hot. Crumble feta or goat cheese over the top and finish with chopped parsley.
10. 10Serve family-style straight from the platter so guests can scoop pumpkin, mushrooms, and onions together. The dish holds well at room temperature for a casual weekend spread and reheats beautifully the next day.