Roasted Pumpkin Recipe

By Ellie

4 Person

25 Minutes

87 Calories

This dish can be used not only as a Pumpkin Recipes but also as a healthy recipe、Easy Dinner Recipes、Lunch Recipes、Quick Recipes、Breakfast Recipes、Appetizers Recipes. In this Roasted Pumpkin Recipe, the pumpkin is cut into wedges and roasted, skin-on to make a simple and pretty side dish for your Fall table. To roast pumpkin, slice the pumpkin. Drizzle with olive oil, sprinkle with your favorite spices (nutmeg, cinnamon, cloves, brown sugar) and roast 400F℉for 20 minutes. Learn and important tip on how to safely cut the pumpkin into wedges.

Ingredients

2 tsp. sea salt
2 tbsp. packed brown sugar
1/8 tsp. ground nutmeg
1 tsp. ground cinnamon
1/8 tsp. ground clove
2 tbsp. olive oil
1 small pumpkin or 1/4 large pumpkin

Method

01

Heat oven to 400℉. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef’s knife to cut slices of pumpkin, 1-inch thick.
02

Place pumpkin slices on a baking sheet. Drizzle with olive oil and rub on both sides of the pumpkin. Season with salt, spices and brown sugar. Roast for 18-20 minutes, depending on the thickness of pumpkin slices (check at 15-minute mark).

Related Tags

Roasted Pumpkin Recipe

4.1

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 87 Kcal
Prep Time 5 Mins
Cook Time 20 Mins
Total Time 25 Mins

02 Ingredients

2 tsp. sea salt

2 tbsp. packed brown sugar

1/8 tsp. ground nutmeg

1 tsp. ground cinnamon

1/8 tsp. ground clove

2 tbsp. olive oil

1 small pumpkin or 1/4 large pumpkin

03 Method

Step 1

Heat oven to 400℉. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef’s knife to cut slices of pumpkin, 1-inch thick.

Step 2

Place pumpkin slices on a baking sheet. Drizzle with olive oil and rub on both sides of the pumpkin. Season with salt, spices and brown sugar. Roast for 18-20 minutes, depending on the thickness of pumpkin slices (check at 15-minute mark).

04 Author