RECIPE IDEA: Roasted Pumpkin. Pumpkin—not just for pies and soup!
Hi. It’s Lois in the kitchen. What do you do with a pumpkin if you aren’t ready to make a pie or jack-o-lantern? As part of our vegetable subscription service, we found ourselves with two small pumpkins. We didn’t want them to go to waste!
When we had our Chinese friend over to supper a couple weeks ago, she commented that in China, they fry pumpkin and eat is as a vegetable. So I thought I’d try roasting it like I do other veggies. It was super, especially served with Sweet Bourbon Salmon! I also think it would be good roasted like Acorn Squash with a little brown sugar and butter. But next, I plan to make some Vegan Pumpkin Pudding that I found in the Candle Cafe Cookbook. Can’t wait. Maybe tonight.
- ½ a small pumpkin, peeled, seeded and cut in chunks
- 2 tablespoons olive oil
- 1 teaspoon Herbes de Provence
- ⅛ teaspoon sea salt (optional)
- Spread the pumpkin chunks on a cookie sheet.
- Drizzle with olive oil.
- Mix to cover the pumpkin in the oil.
- Spread the pumpkin evenly over one layer on the pan.
- Sprinkle with the Herbes de Provence and salt (if using).
- Bake in a 400F degree oven for 40 minutes, turning the chunks over at about 20 minutes.