November 15, 2011

Roasted Pumpkin


Many people think of pumpkin as something that is pureed and strictly used in pies, breads, and soups.  It is a delicious vegetable that deserves to shine entirely on it's own.  Roasting fresh pumpkin is easy, flavorful, and healthful.  The skin is tender and edible, the caramelized flesh is creamy, and it is a great source of fiber, beta-carotene, and vitamin A. 

Another great benefit of preparing pumpkin is the fact that the seeds provide an extra power punch of nutrition.  Pumpkin seeds, like all other seeds, are high in calories but loaded with vitamins, minerals, and antioxidants.  They are rich in oleic acid which helps to lower cholesterol.  They are an excellent source of the B complex vitamins, rich in minerals such as manganese, potassium, and calcium, and a good source of amino proteins.

Roasted Pumpkin
1 sugar pie pumpkin, scrubbed
1 sweet onion, peeled and quartered, optional
2-3 tablespoons olive oil
  salt and pepper
1 tablespoon fresh thyme and or sage
Heat the oven to 400 F.
Pumpkin does not require peeling. Cut the unpeeled pumpkin in halves. Use a spoon to scoop out the membranes and seeds. If you wish to roast the seeds, separate them from the membranes and set aside. Directions below.
Once the pumpkin is cleaned, cut it into 2-3 inch size chunks or boat like wedges.
Transfer to 1 or 2 baking sheets lined with parchment paper and gently toss with olive oil, prepared onion, thyme, sage, salt, and pepper.
Put the trays into the preheated oven and roasted for about 40 minutes or until cooked thoroughly and golden brown.
Serve immediately. It will keep in the refrigerator for a couple of days. Reheat with a teaspoon of olive oil in a saute pan over medium heat.





Roasted Pumpkin Seeds

The seeds are super simple to prepare.  Try to resist the urge to dump them in the trash because you don't want to bother.

Spread the seeds on a baking sheet lined with parchment.  Sprinkle the seeds with sea salt.  Roast in the oven for about 10 minutes until golden brown.  Roast in the same oven at the same temperature as the pumpkin.


Categories: Fall & Winter, From The Garden, Kids in the Kitchen, Vegetables

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