Friday, October 31, 2014

Recipe: Roasted Pumpkin

I love October! It is such a fun and festive time of year and the seasonal squashes are so fun to work with. Since its Halloween today I thought I'd share an easy side dish that I made the other night with some Jamaican Pumpkin. 

You can really use any kind of pumpkin for this but I like to use a baking pumpkin or a Jamaican Pumpkin, as my local grocery store cuts them into quarter pieces and you can buy just the amount you need. You can substitute any kind of pumpkin though and it's a great way to use up some of the decorative pumpkins you might have from Halloween. (Use your discretion on whether you'd like to repurpose your jack-o-lantern into a meal. You'll want to think about when you bought it and whether or not your local squirrels and raccoons have already enjoyed it)

This dish makes a great accompaniment to a meal, a great addition to a salad or can just be enjoyed on its own. It's nice, light and delicious and you can pop it in the oven, set a timer and just forget about it!

Roasted Pumpkin
Preparation time: 10 minutes Total time: 30 minutes
1 baking pumpkin, peeled and cut into slices
1 teaspoon cinnamon
1 teaspoon turbinado (raw, brown cane sugar) or brown sugar
1 or 2 tablespoons of olive oil
salt to taste
Step One Place the pumpkin slices in a single layer on a baking sheet lined with parchment paper
Step Two Drizzle evenly with olive oil
Step Three Sprinkle the cinnamon, sugar and salt on the pumpkin slices
Step Four Bake at 350 degrees in the oven, or until the pumpkin has softened.
Serve with baked chicken, fish or as a hearty accompaniment to a salad.

Bon Appetite! 

No comments:

Post a Comment