Roasted Pumpkin

Roasted Pumpkin: is there nothing that says fall more?  Besides Pumpkin Pie, it really is a quintessential pumpkin dish that everyone should know how to make.  It’s a great side dish to bring at Thanksgiving, or a warm and yummy meal perfectly suited to chilly nights.  As the leaves around us begin to change color, so can the colors you add to this dish.  The standard orange of pumpkin can mix well with the red of a beet, or the white of a parsnip.  It’s easy to prep so it’s great for shoving in the oven after work too.  I think this dish with quickly become one of your favorites! 

Step 1: Pre-heat oven to 425 degrees.  Prepare and cookie sheet that is covered in tin foil and sprayed with cooking spray.  Cut up (but do not cook) the pumpkin (See Oct 1 for instructions on how select and cut up a pumpkin).  The short version: Cut of the stem, scoop out the seeds/goop, and cut the pumpkin into fourths.  For this recipe, you’ll need ¼ of that pumpkin. 

(Note: If you’re not planning to cook the roasted pumpkin right now leave that pumpkin slice in the freezer overnight, then take out and leave in the fridge the next day.  It will soften up and cut up easier.)

[Pro Tip: What do you do with the rest of the pumpkin?  Cook it up and puree (See Oct 1) to save for later on this week when we make Pumpkin Muffins!]

Step 2: Cut the pumpkin slice into fourths. 

 

Step 3: Stand up the little piece with the wider part on the cutting board.  Place your knife on top, between the flesh and rind, and slice in a downward motion until cut all the way through.  See how I did it.

 

Step 4:  Cut up the pumpkin into smaller pieces and place on the cookie sheet.

Step 5: Now it’s time to get inventive.  Tonight I am making this as a side dish to baked chicken.  So I’m adding some potato and parsnip to give it some more umph.  But you should add what you like to this dish.  I’ve added sweet potato, beets, onion, garlic, walnuts, pretty much anything will go! 

 

Note: If you wanna beef it up for more people use more pumpkin!  I’ll never say no to more pumpkin!

Step 6: In the oven it goes!  30 minutes or until veggie are softened.

When it comes out it will be a delicious fall side dish you can pair with chicken, rice, pork chops, the combos are endless.  That’s what great about pumpkins they are versatile and instantly give a meal that Fall Feeling!

 

Join me again tomorrow for a crazy post on Pumpkin Beer!  You’re gonna wanna clue your friends into that one!  And if you haven’t liked 31 Days of Pumpkin on Facebook yet, then what the heck are you waiting for?!  There are only 24 days left of this amazing blog!  Click on the links on the side bar to be transported to my other pumpkin pages!

Shout Out!  Thanks to everyone who has been supporting and liking my blog!  I hope you’re enjoying good recipes, quirky puns, and fun pictures!  <3