I used a sugar baby pie pumpkin - you know the kind really ambitious folks used to make pumpkin pies . . .
But rather than peeling, seeding, boiling and pureeing that pretty little pumpkin, I decided to try keeping it simple.
I did cut and seed it, but then I just tossed it in olive oil, sprinkled with a little salt, pepper and dried sage, baked it and WOW was I surprised!
It tastes even better than it looks, and you have to admit, it looks pretty fantastic . . .
I love roasted veggies, and some of them are unexpectedly delicious side dishes, and pumpkin is one of them. We generally consider pumpkin as a dessert element, but when prepared simply, roasted until lightly caramelized and served as an unexpectedly rustic side dish, your friends and family will start thinking of pumpkin in a whole new way!
Yield – 4-6 servings
2 pound pie pumpkin
1 ½ tablespoon Herb Infused Olive Oil
¼ teaspoon Tuscan Salt Blend
¼ teaspoon freshly ground black pepper
1 teaspoon finely diced fresh sage or ¼ teaspoon dried sage
1 teaspoon roasted pumpkin seed oil
Preheat oven to 325 degrees.
Cut pumpkin in half and remove seeds, then cut into 8-12 wedges. Brush each wedge with oil (you can use unflavored olive oil if you like), including the rind. Place on a baking sheet. Sprinkle with salt, pepper and sage.
Bake approximately 1 hour or until very tender. Remove from oven and brush lightly with pumpkin seed oil. The peel becomes quite tender and delicious in this preparation.
Place on a lightly warmed serving platter and garnish with fresh sage.
Roasted Pumpkin makes a delicious, rustic side dish that will pleasantly surprise your guests, and leave them asking for your recipe! If you are serving your meal buffet style, you can cut the wedges in half.
I've decided that for me, making fewer and more simple dishes for holiday celebrations makes the meal fun, interesting and unique! Plus, I have more time to spend with my guests and a little less time in the kitchen!
Enjoy your holiday!
Here's a little Pumpkin Nutrition info:
Like sweet potatoes and kabocha squash, he bright orange color of pumpkin provides a clue that it's a great source for that all important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids that's converted to vitamin A in the body.
Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and heart disease.
In fact, 1 cup of cooked pumpkin provides all of these amazing nutrients:
|Protein 2 grams|
Carbohydrate 12 grams
Dietary Fiber 3 grams
Calcium 37 mg
Iron 1.4 mg
Magnesium 22 mg
Potassium 564 mg
|Zinc 1 mg|
Selenium .50 mg
Vitamin C 12 mg
Niacin 1 mg
Folate 21 mcg
Vitamin A 2650 IU
Vitamin E 3 mg