Roast honey and cumin pumpkin
Roast Honey and Cumin Pumpkin offers a delicious blend of sweet honey and earthy cumin, enhancing the natural flavours of roasted pumpkin. This simple side dish is perfect for autumn meals or festive gatherings.
Cook time 50 min
Prep time 10 min
Ingredients:
8 cups pumpkin1 tbsp olive oil
2 tsp honey
1 tsp ground cumin
For a delightful and nutritious side dish, try this recipe for Roast Honey and Cumin Pumpkin. This recipe combines the natural sweetness of honey with the earthy, slightly spicy flavor of cumin, bringing out the rich taste of the pumpkin. Perfect for a cozy autumn meal or as a delicious addition to any festive table, this dish is easy to make and sure to impress.
Instructions:
Preheat your oven to 400°F (200°C).
Peel the pumpkin and remove the seeds. Cut the pumpkin into uniform cubes, approximately 1 to 1.5 inches in size. This ensures even roasting.
In a large mixing bowl, place the pumpkin cubes. Drizzle the olive oil over the pumpkin.
Measure out 2 teaspoons of honey and drizzle it over the pumpkin cubes in the mixing bowl.
Sprinkle 1 teaspoon of ground cumin over the pumpkin. This spice will add a warm, earthy flavor to the dish.
Toss the pumpkin cubes in the bowl until they are evenly coated with the olive oil, honey, and cumin. Ensure that all the pieces are well seasoned.
Spread the seasoned pumpkin cubes in a single layer on a baking sheet. For best results, line the baking sheet with parchment paper to prevent sticking and for easier cleanup.
Place the baking sheet in the preheated oven. Roast the pumpkin for 25-30 minutes, or until the edges are golden brown and the pumpkin is tender when pierced with a fork. Stir the pumpkin halfway through the cooking time to ensure even roasting.
Once roasted, remove the pumpkin from the oven. Let it cool slightly before serving. This dish can be served warm as a side dish or added to salads, grains, or enjoyed on its own.
If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Roast Honey and Cumin Pumpkin is not only simple to prepare but also a versatile dish that pairs well with a variety of main courses. The sweet and spicy flavors make it a crowd-pleaser that will undoubtedly become a regular in your cooking repertoire. Serve it warm and enjoy the delightful taste of this healthy and flavorful side dish.
Roast honey and cumin pumpkin FAQ:
Roast the pumpkin for 25-30 minutes at 400°F (200°C). The pumpkin is done when the edges are golden brown and it's tender when pierced with a fork. Stirring halfway through ensures even roasting.
The pumpkin is done when it is golden brown around the edges and tender when pierced with a fork. This indicates that it has cooked through and developed flavor.
Yes, you can substitute honey with maple syrup or agave syrup if you prefer a vegan option. Adjust the quantity to taste, as these sweeteners may vary in sweetness.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat them in the oven or microwave before serving.
A standard baking sheet (approximately 18x13 inches) works well for this recipe. Make sure to spread the pumpkin cubes in a single layer for optimal roasting.
Tips:
- Choose a firm, ripe pumpkin for the best texture and flavor.
- Cut the pumpkin into even-sized pieces to ensure they cook evenly.
- Feel free to experiment by adding other spices like paprika or garlic powder for added complexity.
- Lining your baking tray with parchment paper can make cleanup easier and prevent the pumpkin from sticking.
- Turn the pumpkin pieces halfway through cooking for even roasting.
Nutrition per serving
4 ServingsCalories 70kcal
Protein 2.63g
Carbohydrates 18g
Fiber 1.33g
Sugar 8g
Fat 3.89g
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