Roasted Sugar Pumpkin
My Sugar Pumpkin
O.K., so it is officially pumpkin season and I just took a picture to show you the lovely one I just bought. What a specimen. I bought it specifically for the recipe below. (You can make the recipe with the larger versions but, a small sugar pumpkin will be sweeter and, quite frankly, easier to work with.)
We all seem to know how to make pie with pumpkin. You can also find breads, muffins, cakes and even cheesecakes made with the stuff this time of year. BUT, what about just pumpkin?
I decided this year that it was time to focus on the pumpkin itself. I cook squash all the time and enjoy it. Never just pumpkin.
Have you ever eaten pumpkin like a squash? I think we overlook it. I’m enjoying the simplicity of this recipe and will serve it throughout the holiday season! Be sure to try it.
Recipe: Roasted Sugar Pumpkin
Ingredients
- 1 small sugar pumpkin, seeded and cut into wedges
- 3 tbsp olive oil
- 1 tbsp. of Feisty Seasoning
Instructions
Heat the oven to 475 degrees and place all of the pumpkin wedges in a pan lined with parchment paper or silpat. Toss them with the olive oil and seasoning and then roast for 15 minutes. Reduce the temperature to 400 degrees and leave them to cook for another 20-30 minutes or until soft. Serve.
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