Spiced Roasted Pumpkin

Roasted Pumpkin

I can’t help it – when October comes along and the peaches, plums and summer squashes on grocery stores shelves are gradually replaced with apples, oranges and pumpkins, I just have to have me some pumpkin. Tonight, I made the simplest, and one of my favorite, pumpkin recipes – oven roasted pumpkin. Except for the part where you cut the pumpkin, endangering your fingers, it’s a very easy recipe. Just use a sharp knife, and be careful!

Roasted Pumpkin
Prep and Cool time
Cook time
Total time
Recipe type: Sides, Vegan, Gluten-Free, Primal/Paleo
Yield: 4 servings
  • 1 sugar pumpkin (about 2 lb.)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  1. Preheat oven to 425 degrees F. Set oven rack to the lowest position. Line a large baking sheet with parchment paper.
  2. Wash the pumpkin and cut the stem off. Place in the microwave and microwave 1 minute on high, to soften a bit.
  3. Carefully, using a very sharp chef’s knife and back-and-forth sawing motions, cut the pumpkin in half. Use a large metal spoon or an ice cream scoop to remove the pulp and the seeds (wash and save the seeds to make roasted pumpkin seeds). If stubborn pulp remains, cut it with kitchen scissors.
  4. Back to using the sharp knife and the sawing motions, cut each half of the pumpkin into four 1-inch-thick moon-shaped slices, discarding the ends. Arrange the pumpkin slices in a single layer on the prepared baking sheet.
  5. Use a pastry brush to brush both sides of the pumpkin slices with the olive oil. Sprinkle with the salt, chili powder and garlic powder.
  6. Roast the pumpkin slices until fork-tender, about 30 minutes, flipping them midway through baking. Serve immediately. The skin is edible, by the way - if it's thin enough, you can go ahead and enjoy it.
Nutrition Per Serving
Calories: 93; Fat: 4g; Carbohydrates: 15g; Sugar: 0g; Sodium: 289mg; Fiber: 1g; Protein: 2g
Roasted Pumpkin

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