Simple roast pumpkin
This simple roast pumpkin recipe showcases tender cubes of pumpkin seasoned with olive oil and rosemary, roasted until golden. It's a versatile side dish that pairs well with many meals.
Cook time 60 min
Prep time 5 min
Ingredients:
8 cups pumpkin2 tbsp olive oil
1 tsp rosemary
Roasted pumpkin is a versatile and delicious side dish that can complement a wide range of meals. It's simple to prepare and offers a delightful blend of flavors and textures. Whether you're looking for a healthy accompaniment to your main course or a tasty addition to a salad, this roast pumpkin recipe is sure to impress.
Instructions:
Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting.
Begin by washing the pumpkin thoroughly. Peel the pumpkin and cut it into approximately 1-inch cubes as uniformly as possible to ensure even cooking.
Place the pumpkin cubes in a large mixing bowl. Drizzle the olive oil over the pumpkin, and then sprinkle the chopped rosemary on top. Mix everything well, making sure each piece of pumpkin is coated evenly with the oil and rosemary.
Spread the seasoned pumpkin cubes in a single layer on a large baking sheet. Make sure not to overcrowd the pieces; using two baking sheets may be necessary to avoid overlapping.
Place the baking sheet(s) in the preheated oven. Roast the pumpkin for approximately 25-30 minutes, or until they are tender and golden brown around the edges. You can test doneness by piercing with a fork. Halfway through the roasting time, give the pumpkin a gentle stir or flip to promote even cooking.
Once the pumpkin is perfectly roasted, remove it from the oven. Let it cool slightly before serving. This simple roast pumpkin makes an excellent side dish or can be used as an ingredient in salads, soups, or grain bowls.
This simple roast pumpkin recipe is an easy and delicious way to enjoy the natural sweetness and earthy flavor of pumpkin. With just a few ingredients and minimal preparation, you can create a dish that is both nutritious and satisfying. Give it a try and experiment with different herbs and spices to make it your own!
Simple roast pumpkin FAQ:
Roast the pumpkin for approximately 25-30 minutes at 400°F (200°C). Check for doneness by piercing the cubes with a fork; they should be tender and golden brown around the edges.
The pumpkin is done when it is tender and golden brown. You can check its doneness by inserting a fork; it should easily pierce through the flesh.
Yes, leftover roast pumpkin can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave when ready to use.
If you don’t have rosemary, thyme or sage can be good substitutes. Alternatively, you can skip the herbs for a simpler flavor.
A large baking sheet should be used to accommodate the 8 cups of pumpkin without overcrowding. If necessary, use two baking sheets to ensure even roasting.
Tips:
- For extra flavor, consider adding a pinch of salt and pepper to the pumpkin before roasting.
- If you prefer a sweeter version, sprinkle a little brown sugar or maple syrup over the pumpkin before baking.
- Feel free to experiment with other herbs and spices like thyme, cinnamon, or nutmeg to suit your taste preferences.
- To ensure even cooking, try to cut the pumpkin cubes to roughly the same size.
- Leftover roasted pumpkin can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition per serving
6 ServingsCalories 40kcal
Protein 1.60g
Carbohydrates 10g
Fiber 0.80g
Sugar 4.42g
Fat 4.66g
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