Roasted Vegetable Recipe – Red Pumpkin, Zucchini & Sweet Potato

Last Updated on 4 months by Neha Deshmukh

Roasted Vegetable Recipe – Red Pumpkin, Zucchini & Sweet Potato

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak more veggies into your diet – and make them delicious while you’re at it. This roasted vegetable recipe is a total game-changer. It’s packed with flavour, super versatile, and honestly, it’s become a regular on my dinner table. I first made this when I was trying to use up a bunch of seasonal vegetables, and it quickly became a family favourite!

Why You’ll Love This Recipe

This isn’t just another roasted vegetable recipe. The combination of sweet potatoes, red pumpkin (kaddu), and zucchini is seriously amazing. Roasting brings out the natural sweetness of the veggies, and the spice blend adds a lovely warmth. It’s healthy, satisfying, and perfect as a side dish or even a light meal. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to create this colourful and flavourful dish:

• 150 gms Red Pumpkin (Kadu)
• 1 medium Zucchini
• 1 Red Capsicum
• 1 Yellow Capsicum
• 10-12 Mushrooms
• 3 medium Sweet Potatoes
• 4 medium Potatoes
• 3 medium Carrots
• 8 Small Onions
• 100 gms French Beans
• 5-6 Garlic Cloves
• 1.5 tsp Oregano
• To taste Black Salt
• To taste Salt
• 2 tbsp Butter
• To taste Black Pepper
• 1 tsp Mango Powder (Amchoor)
• 1 medium Lemon

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Red Pumpkin (Kadu) – Regional Variations & Benefits

Red pumpkin, or kaddu as it’s often called, is a staple in Indian cooking. It’s incredibly versatile and packed with vitamins. You might find slightly different varieties depending on where you are in India – some are more orange, others a deeper red. Don’t worry too much about the exact type; any red pumpkin will work beautifully!

Sweet Potatoes – Choosing the Right Variety

I prefer using the orange-fleshed sweet potatoes for their sweetness and vibrant colour. But feel free to experiment with different varieties like the purple sweet potatoes for a fun twist.

Butter – Salted vs. Unsalted & Alternatives

I usually use salted butter for extra flavour, but unsalted works just as well – just add a pinch more salt to the marinade. If you’re looking for a healthier option, you can substitute the butter with olive oil or a vegan butter alternative.

Spice Blend – The Importance of Black Salt & Mango Powder

Black salt (kala namak) adds a unique, slightly sulphurous flavour that really elevates the dish. Don’t skip it if you can help it! Mango powder (amchoor) provides a lovely tanginess that balances the sweetness of the vegetables.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, let’s prep those veggies. Wash, peel (where needed), and dice the carrots, red pumpkin, and potatoes. Half-cook the potatoes and sweet potatoes – this helps them roast evenly. Chop the French beans into roughly 3-inch pieces and give them a quick boil until they’re slightly tender.
2. Next, dice the zucchini, capsicums, and mushrooms. Halve or slit the small onions.
3. Now for the fun part – the marinade! Grease a baking tray (I like to use a little of the butter for this). Spread all the prepared vegetables evenly on the tray.
4. Sprinkle generously with black salt, regular salt, crushed garlic, oregano, mango powder, a squeeze of lemon juice, and a good grind of black pepper. Gently mix everything together, making sure all the veggies are nicely coated. Let this marinate for about 15-20 minutes. This allows the flavours to really meld together.
5. Preheat your oven to 230°C (445°F). Dot the marinated vegetables with cubes of butter.
6. Bake for 15 minutes to start. Then, check on them. You want the vegetables to be tender but not mushy. Continue baking for another 15-25 minutes, or until they reach your desired level of tenderness. Total baking time should be around 30-40 minutes.

Expert Tips

• Don’t overcrowd the baking tray! If you have too many vegetables, use two trays. Overcrowding will steam the veggies instead of roasting them.
• For extra crispy edges, flip the vegetables halfway through baking.
• A little goes a long way with the spices. Start with the amounts listed and adjust to your taste.

Variations

• Vegan Adaptation: Simply swap the butter for olive oil or your favourite vegan butter alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like a bit of heat, add a pinch of red chilli powder or a finely chopped green chilli to the marinade. My friend, Priya, loves adding a dash of cayenne pepper!
• Festival Adaptations (Navratri, Diwali): This recipe is perfect for festive occasions. During Navratri, you can skip the potatoes and onions for a vrat friendly version.

Serving Suggestions

Serve these roasted vegetables warm, with an extra knob of butter or a squeeze of lemon juice if desired. They’re fantastic as a side dish with dal and rice, or as part of a larger roasted vegetable platter. I also love them tossed with quinoa or couscous for a light and healthy meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

FAQs

What vegetables can I substitute in this roasted vegetable recipe?
Absolutely! Feel free to swap in other vegetables like broccoli, cauliflower, bell peppers, or even Brussels sprouts.

How do I know when the vegetables are perfectly roasted?
They should be tender but still have a slight bite. The edges should be slightly browned and caramelized.

Can I roast the vegetables directly on a baking sheet without greasing?
You can, but they might stick. Greasing the tray (or using parchment paper) ensures they roast evenly and don’t make a mess.

What is ‘Kadu’ pumpkin and where can I find it?
‘Kadu’ pumpkin is a type of red pumpkin commonly used in Indian cuisine. You can usually find it at Indian grocery stores or farmers’ markets.

How can I adjust the marinade time for convenience?
You can marinate the vegetables for as little as 10 minutes, or even up to a few hours. The longer they marinate, the more flavourful they’ll be.

Can I prepare the vegetables ahead of time?
Yes! You can chop and marinate the vegetables a day in advance. Store them in an airtight container in the refrigerator until ready to roast.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!