Mom, You Cooked My Pumpkin!

Roasted Sugar Pumpkin Recipe

September 24, 2012   14 Comments

The screams began before they had even taken off their backpacks. How could you do this to a pumpkin?

I quickly pointed out that the sliced, roasted pumpkin on the baking sheet was not one of their precious Jack O’Lanterns purchased at a corn maze.

Kids get really freaked out if they think you cooked one of their toys.

This pumpkin is a sugar pumpkin and only weighs about 3 pounds. Unlike the carving pumpkins, this one is for cooking and you can find it in your grocery stores at this time of year. If you are unsure which are the “eating” pumpkins, be sure to ask someone to help you.

As I am continuing “Pumpkin Mondays”, I thought it would be fun to work with fresh pumpkin.

It isn’t that different from butternut squash or other winter squashes. It is a pain to peel, and since I am lazy, I use a recipe that allows me to cook it with the peel on.

It makes a beautiful side dish with a whopping 502% of your daily value of Vitamin A. See here:

I find pumpkin to be bland so I decided to punch it up with some spices. Also, I applied the spices with a brush TWICE to get the maximum flavor.

After you have roasted the pumpkin, you can peel it and toss it in a salad or in some pasta. It really tastes like comfort food.

Be sure to save and rinse the seeds off to make delicious roasted pumpkin seeds (see below).

Have you tried to cook fresh pumpkin? How do you prepare it?

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Salty, Sweet, & Sour Roasted Sugar Pumpkin

(makes 4 servings)

1 (2-3 pound) sugar pumpkin
½ lime or lemon
1 tablespoon canola or other neutral oil
1 tablespoon soy sauce or Tamari
1 tablespoon brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger

Preheat the oven to 325 F. Cut the pumpkin in half (top to bottom) and clean out seeds and strings with a spoon. Reserve seeds for roasting (see: Roasted Pumpkin Seeds). Cut into 1-1.5 inch slices. Place pumpkin slices on a baking sheet.

Squeeze lime or lemon in a small bowl and add the rest of the ingredients. Mix until the sugar dissolves and brush onto pumpkin slices. Bake for 20 minutes and brush on spices again. Bake for 20-30 minutes until the pumpkin is soft and enjoy!

For one serving = 132 calories, 3.8 g fat, 25 g carbohydrates, 6.9 g sugar, 3.7 g protein, 1.9 g fiber, 230 mg sodium, 4 Points+

Points values are calculated by Snack Girl and are provided for information only.
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Yesterday, i bought a sugar pumpkin with the intention of googling a recipe. You rescued me from hard work! How I can use the time I would have used searching online to lazily eat pumpkin on the couch. ;)

Thank you. This recipe looks amazing. I'm making this today!

on September 24, 2012

Love roasted pumpkin!! It's one of my fall favorite foods! Wonderful recipe!

on September 24, 2012

Never tried this before. Looks easy enough.

on September 24, 2012

I was too overwhelmed by the idea of working with a pumpkin but this looks totally manageable!

on September 24, 2012

I cant wait to cook it this way! I will add it to quinoa to make a awesome comfort food dish!! thanks for sharing as always.

on September 24, 2012

WOW! Never thought about doing with pumpkin what I do with other winter squash... and great tip to leave the skin on. It's so tough to peel. And adding it to salad? GENIUS! This is one of the best ideas I've found online in a *long* time, especially with pumpkin.

on September 24, 2012

the Naked Chef has a great recipe for roasted butternut squash and I'll be the spices would be just as good on pumpkin...Take corriander seeds 2 tsp, 2 tsps dried oregano, 1/2 tsp fennel seeds, 2 small dried red chillies, 1 tsp salt, 1 tsp gound pepper, 1 clove garlic - mash in a motar and pestle, scrap into a bowl, add 1 tbs olive oil, toss on wedge cut squash (already seeded) and put on a baking sheet into a 400 f oven for 30 mins or until tender... soooo good and I always get requests for it!

on September 24, 2012

I roasted pumpkins this weekend to make and freeze homemade puree...
And you can actually use any kind of pumpkin. Some will taste a little different than others, but they're all very similar.

on September 24, 2012

They always look like smiles to me :)

on September 24, 2012

the other ridiculously easy way you can do a pumpkin or acorn squash is to dot it with butter and cinnamon and brown sugar and put it naked( but clean!) in a slow cooker then cook it about 6-8 hours on low. Easy dinner, mmm. I love squash.

on September 24, 2012

I love that you have a family, work, that you are lazy and still like to have healthy meals for your family. Me too...


on September 24, 2012

Hello Snack Girl!!! This looks awesome. Going out to get a pumpkin this week!

on September 24, 2012

Hi Lisa:
This was too cute. I especially like "Kids get really freaked out if they think you cooked one of their toys." That made my day! I have never been a huge fan of pumpkin pie *gasp*... However, I started growing blue jarradale pumpkins a few years ago and that changed the way I thought about consuming them. The Jarradale in particular keeps for a really long time and are super sweet. Plus they look cool in a fall display. Though I am not going to make a pumpkin pie anytime soon. I will puree pretty much any pumpkin I can get my hands on now after roasting it for breads/muffins and soups. Also after 20 years my husband has finally converted me into a pumpkin seed eater.

on September 24, 2012

I cook and eat the regular big pumpkins as well. They make great pumpkin pancakes!

on September 25, 2012

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