Cinnamon Sugar Roasted Pumpkin Slices are terrific alone as a dessert or get fancy and use them to make a pumpkin pie. Having never done much with fresh pumpkin, I decided to try a quick dish.
Since I'm a radical when it comes to cooking, I threw caution to the wind and decided to roast the pumpkin. After all, pumpkin is just a squash, and we have been enjoying roasted squash all season.
The result is a tender, tasty morsel of pumpkin just right to nibble on or use in a pumpkin pie. To make it a little different, I sprinkled it with cinnamon and sugar. And it was delightful enough to eat for dessert.
Cinnamon Sugar Roasted Pumpkin Slices
Ingredients
- 1 2-pound pumpkin
- ⅛ cup cinnamon
- ⅛ cup sugar
- Spritz of vegetable oil spray
Directions
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Peel the pumpkin and remove the stem.
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Slice the pumpkin in half and remove the seeds and membrane.
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Slice the pumpkin into ½-inch-thick wedges.
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Arrange the slices in an oiled and heated iron skillet or on a baking sheet which has been lightly sprayed with vegetable oil or covered in parchment paper.
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Mix the cinnamon and sugar together and put it in a shaker.
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Sprinkle the wedges with the cinnamon/sugar mixture. (If you plan to simply eat the roasted pumpkin slices, then use a generous amount of cinnamon/sugar. If the plan is to make a pie with them, then just use a light sprinkle. The sugar will caramelize adding a sweetness to the pumpkin.
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Bake at 425F for about 20 minutes or when the thick part of the slice is easily pierced with a fork.
Notes
NOTE: Store the slices in the refrigerator if they will be used in a few days otherwise you can freeze them for use later. We froze some and then used it in an amazing Roasted Pumpkin Pie.
Cinnamon Sugar Roasted Pumpkin Slices Recipe
Roasting pumpkin brings out the robust flavor. This Cinnamon Sugar Roasted Pumpkin is terrific on its own or in a pie.
Author: Recipe Idea Shop
Ingredients
- 1 2-pound pumpkin
- ⅛ cup cinnamon
- ⅛ cup sugar
- Spritz of vegetable oil spray
Instructions
- Peel the pumpkin and remove the stem.
- Slice the pumpkin in half and remove the seeds and membrane.
- Slice the pumpkin into ½-inch-thick wedges.
- Arrange the slices in an oiled and heated iron skillet or on a baking sheet which has been lightly sprayed with vegetable oil or covered in parchment paper.
- Mix the cinnamon and sugar together and put it in a shaker.
- Sprinkle the wedges with the cinnamon/sugar mixture. (If you plan to simply eat the roasted pumpkin slices, then use a generous amount of cinnamon/sugar. If the plan is to make a pie with them, then just use a light sprinkle. The sugar will caramelize adding a sweetness to the pumpkin.
- Bake at 425F for about 20 minutes or when the thick part of the slice is easily pierced with a fork.
Nutrition (may vary depending on ingredients and amounts used)
Calories: 28kcal | Carbohydrates: 8g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 22mg | Fiber: 3g | Sugar: 4g | Vitamin A: 29IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 0.4mg
Notes
NOTE: Store the slices in the refrigerator if they will be used in a few days otherwise you can freeze them for use later.
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