Roasted Pumpkin Recipe
This easy roasted pumpkin recipe uses simple ingredients to create tender, flavorful wedges that are perfect as a side or addition to soups and salads.
Servings: 8
Equipment
Ingredients
- 1 small pumpkin about 2 pounds
- olive oil to taste
- salt and pepper to taste
Instructions
- Preheat oven to 400℉. Line a baking tray with parchment.
- Cut the pumpkin in half vertically and scoop out the seeds and stringy insides with a spoon. Cut the flesh into 1-inch thick wedges.
- Lay wedges out on the prepared baking sheet and brush with olive oil. Season with salt and pepper.
- Bake for 20-25 minutes until tender and easily pierced with a fork.
Notes
- Use more or less olive oil, according to preference. Brush and season both sides of the wedges for the best flavor.
- Leftover roasted pumpkin will keep in an airtight container in the refrigerator for 7 days or in the freezer for 6 months.
Nutrition
Calories: 44kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 578mg | Fiber: 1g | Sugar: 5g | Vitamin A: 14472IU | Vitamin C: 15mg | Calcium: 36mg | Iron: 1mg