Roasted Pumpkin

A simple and delicious side dish showcasing the natural sweetness of sugar pie pumpkin, enhanced with olive oil, maple syrup, and spices, perfect for fall meals.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Side Dish, Vegetarian

Cuisine: American, Fall

Calories: 100

Ingredients Method Notes

Ingredients

Main Ingredients

1 whole Sugar pie pumpkin The star of the dish, known for its sweet, creamy flesh.
2 tablespoons Olive oil Adds richness and helps achieve a crisp texture.
1 tablespoon Maple syrup Enhances the natural sweetness of the pumpkin.
1 tablespoon Brown sugar Caramelizes during roasting, adding depth of flavor.
1/2 teaspoon Salt Enhances the flavors of the other ingredients.
1/4 teaspoon Pepper Adds a subtle kick to balance the sweetness.
1/2 teaspoon Ground cinnamon Introduces a warm, fragrant spice that complements the pumpkin.
Cooking spray Cooking spray Prevents the pumpkin from sticking to the pan during roasting.

Method

Preparation

Preheat your oven to 400°F (200°C) for optimal roasting conditions.
Slice the stem off the pumpkin and halve it lengthwise, then remove the seeds from the center.
Cut each pumpkin half into 3/4 inch thick wedges for even cooking.
Line a sheet pan with foil and coat it with cooking spray to prevent sticking.

Mixing

In a small bowl, combine olive oil, maple syrup, brown sugar, cinnamon, salt, and pepper to taste.

Coating and Baking

Pour the olive oil mixture over the pumpkin wedges, tossing to ensure they are well coated.
Place the pan in the oven and bake for 20 minutes or until the pumpkin is tender and starting to brown.

Serving

Enjoy the roasted pumpkin hot as a side dish or on its own.

Notes

For best results, cut pumpkin into uniform wedges and avoid overcrowding the pan for optimal roasting. You can adapt the seasonings according to your taste and add ingredients like nuts for extra crunch.