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I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 6 days ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 10 days ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 1 month ago
Dear Liz,Yes, the cup measurements are American, d...
LizBoston Cream Pie 1 month ago
Can you tell me if the cup measurement s are Ameri...

Roasted Pumpkin (how to bake)

Blossom Lady
Oct 01, 2021 08:18 AM
Roasted Pumpkin (how to bake)

Thick pumpkin wedges are baked with herbs and spices. A seasonal recipe that lets the vegetable shine! Easy and delicious. This is so simple it’s borderline a list of ingredients and a recipe. When we have good ingredients the simpler the better, right?

Seasonal is exactly the way I like to eat my vegetables, but still, they’re a far cry from what I remember eating growing up, a time where you didn’t have to look for organic, much less pay so much for it because it was organic. Am I getting nostalgic or what?

I found this gorgeous pumpkin recipe, so simple it's almost a non-recipe recipe, and on the spot decided to add it to my side dish rotation.

What happens when you roast pumpkin? The flavor intensifies and sweetens a little. That is a great way to take an ok pumpkin and easily transform it into something worth eating alone or as a side dish.

Ingredients

  • ½ medium pumpkin (cut in thick wedges)
  • 3 or 4 tablespoons olive oil
  • Salt
  • Black pepper, freshly ground if possible
  • Dash of cayenne, hot or smoked paprika
  • 2 tablespoons fresh herbs or 2 teaspoons dried (I like thyme and oregano or sage)
  • Pinch of ground cinnamon, optional
  • For serving: goat cheese or feta cheese, optional
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
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