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