Many of us enjoy pumpkins during this time of year as decorations, but often times we forget that pumpkins are great to eat as well. They are not only delicious, but also contain lots of antioxidants and vitamins.
If you like them in your baked goods, take a step back, and try the simple pumpkin as it is. Roasted pumpkin is a great addition to your fall table, and is perfect change of pace to your regular side dish. And, of course the best part is, there are only a few simple steps to make it.
{Roasted Pumpkin with Herbs}
Serves 2
1 sugar pumpkin (about 2lbs)
olive oil
sea salt
chopped fresh herbs of your choice (rosemary, thyme, basil, oregano, are all great choices)
Set your oven to Broil.
Slice the pumpkin in half lengthwise, and remove the seeds and string, and cut away the stem. (be sure to save your pumpkin seeds to make roasted pumpkin seeds)
Place the halved pumpkin on a solid surface and use your knife to cut off the skin.
After the skin is all removed, cut 2 inch strips length wise, then into small 2 inch bit sized pieces (or cubed if you prefer, about 1 inch)
Placed pumpkin on a baking sheet, and drizzle with olive oil, and stir.
Sprinkle with fresh ground pepper, and sea salt.
Place in the oven and roast for 15-20 minutes until cooked through, stirring occasionally.
Remove from oven, and sprinkle with your favorite fresh herbs. (*Freshly grated parmigiano reggiano would be a great addition too!)
Serve as a delicious side dish!
Enjoy!
xoxo,
Caroline
