Herb Smothered Roasted Pumpkin

Forget pumpkin spice everything – here’s a simple and classic pumpkin recipe for herb smothered roasted pumpkin. It’s a flavorful healthy fall side dish.

I’m doing something CRAZY today.

For this week’s pumpkin recipe in my pumpkin extravaganza that is this month, I am making….. PUMPKIN! Just pumpkin.

Roasted.

Because I think we all forget IT’S A SQUASH.

As in, a vegetable.

That you can cook and eat just like other vegetables….

Madness, I know.

I feel like we totally lose sight of that when we have thousands of bizarre pumpkin combos. Most of which seem to be sweet, right? I feel like that’s the majority. Sure, we have savory pumpkin dishes too. But, like, pumpkin sauces, ravioli…

Let’s just sit down and eat some pumpkin. If you like roasted SQUASH, you’ll like this. And I’m covering it in a delightful assortment of warm herbs to roast it. Super herby. Super delightful. And HEALTHY.

I used one of those little pie pumpkins from Trader Joe’s for this herb smothered roasted pumpkin. Which HAPPENS to make the perfect amount of this dish for a side dish for two people. But I’m planning to try this with some other types of pumpkins later in the season. Will try to remember to report back… 😉

Herb Smothered Roasted Pumpkin

2017-09-26 11:05:21

Serves 2

Print

Ingredients

1. 1 small pie pumpkin
2. 1 T avocado oil (or other light-flavored vegetable oil)
3. 1/2 t dried thyme
4. 1 t dried oregano
5. 1 t dried basil
6. 1 t ground coriander
7. 1/2 t ground cumin
8. 1/2 t ground chili powder
9. 1/2 t kosher salt

Instructions

1. Preheat oven to 425 degrees.
2. Cut the stem and bottom ends off the pumpkin. Carefully use your knife to peel the skin off the pumpkin. You could also use a vegetable peeler, but if you prefer that it will probably be easier after the next step.
3. Cut pumpkin in half and scoop out all the guts inside. Thinly slice the pumpkin.
4. Put the pumpkin in a large bowl, add the oil, and toss to thoroughly coat. Then add all the herbs and toss again.
5. Line a baking sheet with foil and spray with cooking spray. Spread pumpkin out in an even layer. Roast for about 15-20 minutes (depending on how thinly you sliced the pumpkin) until easily pierced with a fork.

Flora Foodie https://florafoodie.com/