Roasted Pumpkin

Roasted pumpkin is an autumn delight, capturing the essence of the season with its warm, earthy flavors and vibrant orange hue. Enjoy the rich and savory flavors of roasted pumpkin, showcasing the warmth of autumn in every bite.

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 129.8kcal

Ingredients

1 Pumpkin medium-sized around 4 pounds
4 tablespoons olive oil
Salt and pepper to taste
2 cloves garlic minced
1 tablespoon fresh rosemary Chopped
1 tablespoon fresh thyme Chopped

Instructions

Preheat oven to 400°F (200°C).
Slice the pumpkin in half and scoop out the seeds with a spoon. You can save the seeds for roasting if you like. Cut the pumpkin into 1-inch thick wedges and transfer them onto a large baking sheet.
In a small bowl, mix together olive oil, garlic, rosemary, thyme, salt, and pepper.
Drizzle the seasoned oil mixture over the pumpkin wedges, tossing to thoroughly coat.
Arrange the wedges in a single layer on the baking sheet, leaving a little space between each one.
Roast the pumpkin in the preheated oven for 40-45 minutes, or until it turns soft and is golden brown around the edges.
Remove from oven and let cool for a few minutes before serving.

Notes

Choose sugar or pie pumpkins for roasting due to their sweeter and less watery flesh compared to larger varieties.
Cut the pumpkin into evenly shaped sizes to ensure even cooking.
Avoid overcrowding the pan by leaving space between pumpkin pieces for proper air circulation, which can lead to uneven cooking.
Use high-quality olive oil for drizzling pumpkin, as it enhances flavor and aids in caramelization.
Before storing roasted pumpkin, it is recommended to let it cool to room temperature before storing it in the refrigerator or freezer.
Avoid discarding pumpkin seeds by rinsing and roasting them separately for a delicious and nutritious snack.
Roast and store pumpkin during peak season for the freshest and most flavorful results.

Nutrition