Description
This tasty recipe for Roasted Pumpkin with Cinnamon-Ginger Maple Syrup and Brown Sugar brings all the seasonal flavor and bold taste of the fall and winter seasons
Ingredients
Scale
- 1/2 large pumpkin (such as Cinderella pumpkin. Use the other half of the large pumpkin to make pumpkin puree or dice it and add it to soups or stews) or one small Sugar Baby pumpkin (See Notes)
- 2 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground black pepper
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 2 tbsp pumpkin seeds
- 1/4 cup pomegranate seeds
Instructions
- Preheat oven to 400 F. Line one or two large baking sheets with parchment paper
- If you are using a large pumpkin, cut it in half and scoop out all the seeds (See notes)
- Pee and cut the pumpkin into ¼” -½” slices (See notes). Lay the slices flat on the baking sheet and drizzle them with olive oil, salt, pepper, cinnamon, and ground ginger. Bake for 20 minutes
- Add the brown sugar and maple syrup, and bake for another 20 minutes or until the pumpkin is tender (See notes).
- Top with pumpkin seeds and pomegranate seeds
Notes
- Baking time will vary based on the type of pumpkin you use and the thickness of the slices.
- You can roast the pumpkin with the skin on and remove the skin when eating the pumpkin. If you choose to peel the pumpkin it will be easier to peel it while it's cut in thick slices using a vegetable peeler. Some varieties of pumpkins are harder to peel.
- If your pumpkin is too difficult to peel, you can simply roast the pumpkin with the skin on! They will be much softer and easier to remove after baking.
- If you want to make your own pumpkin puree, just cut the pumpkin in half, remove the seeds, and bake it at 400 F cut side down until tender. Don’t use any salt or spices! Once soft, scoop the flesh out and use it in recipes that call for pumpkin puree.
- Pumpkins tend to have a higher water content than other winter squashes like butternut or acorn squash, So they won't caramelize as much.
- Roasting a whole pumpkin can be a lot, so we recommend roasting half of your pumpkin and dicing the rest to add to our Yemenite Vegetable Soup, your favorite vegetable soup or winter stew.
- Prep Time: 20
- Cook Time: 40
- Category: Sides
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 98
- Sugar: 14
- Sodium: 294
- Fat: 3.6
- Saturated Fat: .5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: .5
- Protein: .6
- Cholesterol: 0