Roasted Sugar Pumpkin Recipe
October 23, 2017 18 Comments
This roasted sugar pumpkin recipe is not sweet. Instead it is salty, sour, sweet, and fun to make.
My children didn’t think it was fun that I cooked a pumpkin.
The screams began before they had even taken off their backpacks. How could you do this to our 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. I did cook a Lego once but that was a mistake.
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 because the regular ones are DEFINITELY not for eating.
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.
Try my slow cooker butternut squash for another easy way to avoid peeling and getting a perfect result to use for soups or sides.
This roasted sugar pumpkin makes a beautiful side dish with a whopping 502% of your daily value of Vitamin A.
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 – then it rocks!
After you have roasted the pumpkin, you can peel it and toss it in a salad or in some pasta. I also eat it with the peel on for some extra fiber :)
Be sure to save and rinse the seeds off to make my recipe of easy roasted pumpkin seeds.
Have you tried to cook fresh pumpkin? How do you prepare it?
Roasted Sugar Pumpkin Recipe
(makes 4 servings)
1 (2-3 pound) sugar pumpkin
2 tablespoons lime or lemon juice
1 tablespoon canola or other neutral oil
1 tablespoon soy sauce or Tamari
1 tablespoon honey or 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.
Mix lime juice, oil, soy sauce, honey, cinnamon, and ground ginger in a small bowl. Using a basting brush, slap onto pumpkin slices. Bake for 20 minutes and brush on spices again. Bake for 20-30 minutes or until the pumpkin is tender. Cooking times vary a lot per pumpkin so don’t be surprised if it takes you longer. Serve hot, warm, or cold.
For one serving = 132 calories, 3.8 g fat, 0 g saturated fat, 25 g carbohydrates, 6.9 g sugar, 3.7 g protein, 1.9 g fiber, 230 mg sodium, 4 SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
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