Easy Roasted Pumpkin Recipe
This delicious roasted pumpkin is seasoned with olive oil, garlic, and chili powder. It's better than potatoes - the perfect fall side dish!
Ingredients
- 1sugar pumpkin (2 pounds whole, 1.5 pounds cleaned)
- 2 tablespoonsolive oil (or melted butter)
- 1 teaspoondiamond crystal kosher salt
- 1 teaspoongarlic powder
- 1 teaspoonchili powder (or smoked paprika )
Directions
- 1
Preheat the oven to 425°F. Set an oven rack to the lowest position. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- 2
Wash and dry the pumpkin. Microwave it for one minute on high to soften.
- 3
Carefully, using a very sharp chef’s knife and back-and-forth sawing motions, cut the pumpkin in half. Slice a sliver from the stem side first if you don’t want to cut through the stem, which is difficult to do.
- 4
Use a large metal spoon to remove the pulp and seeds. If some stubborn pulp remains, cut it with kitchen scissors. If desired, save the seeds to make roasted pumpkin seeds.
- 5
Back to using the sharp knife and the sawing motions, cut each pumpkin half into four one-inch-thick moon-shaped slices, discarding the ends.
- 6
Using a vegetable peeler, peel the skin off, then cut each pumpkin slice into 1-inch cubes.
- 7
Place the pumpkin cubes in a large bowl. Add the olive oil, kosher salt, garlic powder, and chili powder. Use a large spoon or your hands to coat the pumpkin chunks evenly.
- 8
Arrange the pumpkin cubes in a single layer on the prepared baking sheet. Bake them until tender, about 30 minutes, tossing them halfway through. Serve immediately.