Who would think that we might be eating roast pumpkin and liking it. Small sugar pumpkins which are available in grocery stores in autumn are really quite tasty when simply roasted. Once I discovered how much I liked the pumpkins, I’ve continued to purchase them. I added Cajun-type spices which made these very flavorful.
Small sugar pumpkins can be stored at room temperature for several months; there are a few remaining small pumpkins on grocery store shelves but they will soon be gone. I found these at Whole Foods Grocery Store. Hurry!
These small sugar have pleasant, sweet flavor and are not stringy. The texture and flavor reminds me of acorn squash; but I actually like pumpkin better! Pumpkin is such a healthy vegetable – the dark orange color means that it is rich in carotene (Vitamin A-precursors) and many other antioxidants. Pumpkins are low in fat and high in fiber, too; they are rich in potassium and magnesium.
To prepare this dish, halve the pumpkin lengthwise, remove the seeds and pith and then slice the pumpkin into approximately 8 wedges. It is difficult to get the slices cut uniformly–probably doesn’t matter. My husband says the slices reminds him of cantaloupe wedges. Coat the wedges very lightly with olive oil.
Blend the seasonings together and sprinkle on the wedges — both sides. Roast in a 350 degree oven until the wedges are soft. Easy recipe. Really delicious. My husband ate all the slices — except one (my slice)!
Cajun-Inspired Roast Pumpkin Slices
- 1/2 small (3 to 4 lb) sugar pumpkin
- 2 T. olive oil; more as needed
- 1 tsp fine sea salt or kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp chili pepper
- 1/4 tsp ground thyme
- 1/4 tsp black pepper
- pinch of cayenne pepper (optional)
- dried parsley (optional)
Method and Steps:
- Pre-heat oven to 350 degrees. Line a baking sheet with aluminum foil.
- Cut sugar pumpkin in half lengthwise and remove seeds and pith. An spoon, grapefruit sectioner or ice cream scoop works well for this task. Then slice the half into eight wedges. Set aside; use the remaining half for another recipe.
- Pour 2 Tbsp olive oil onto aluminum foil-lined baking sheet. Coat each side of a pumpkin wedge in oil and repeat for remaining wedges. Lay wedges on baking sheet.
- Make spice mix by combining fine sea salt or kosher salt, garlic powder, chili powder, ground thyme, black pepper and pinch of cayenne pepper (optional).
- Sprinkle half of spice mix on pumpkin wedges. Rub to evenly spread the spice mix. Turn pumpkin wedges over and coat second side.
- Bake in 350 degree oven for 30 to 35 minutes until wedges are browned and tender when pierced with knife.
- Remove from oven, transfer to serving platter. Sprinkle with dried parsley for garnish (optional.)