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.

A simple way to prepare sugar pumpkins is simply to roast slices. (I stumbled upon this idea while roasting the pumpkins to make pureed pumpkin pulp.)

I added Cajun-type seasonings; here is my spice blend ingredients.

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)!