Roasted Pumpkin bursts with flavor. It’s an excellent, simple side dish. And so easy!
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 so I roasted them.
Different Cultural Uses
When we had our Chinese friend over to supper a couple years ago, she commented that in China, they fry pumpkin and eat is as a vegetable. I hadn’t ever eaten pumpkin except in pie, and this was a novel idea to me. I decided to roast it like I do other veggies. It was super, especially served with Sweet Bourbon Salmon!
It would be good roasted like Acorn Squash with a little brown sugar and butter.
What You Need
This is a simple recipe that doesn’t require many tools. You’ll need measuring spoons, a vegetable peeler, a large knife, and a baking sheet. I prefer using a jelly roll pan because they have an edge that sticks up and prevents the oil from running off.
Simple Roasted Pumpkin Recipe
Roasting brings out the flavor. This Roasted Pumpkin is SO tasty.
- 1/2 a small pumpkin peeled, seeded and cut in chunks
- 2 tablespoons olive oil
- 1 teaspoon Herbes de Provence
- 1/8 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.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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