Sometimes the simplest preparation of food is the best. By letting the essence of a featured ingredient shine though you can enjoy the flavors as mother nature intended. Roasted pumpkin is a shining example of less is more. With a little oil, salt and pepper you can make a healthy side dish that tastes amazing.
Pumpkin has become my new favorite vegetable not only for its wonderful flavor but for its healthy properties. It is high in fiber and beta- Carotene. Pumpkin is also loaded with vitamin A (one cup has 200 percent of your recommended daily allowance) which help with night vision. At around 45 calories per cup, it is low in calories so you can fill you plate with no guilt.
Roasted Salt and Pepper Pumpkin
- 1 pumpkin washed, cleaned and cut into 1 inch wedges
- 1/4 cup canola oil
- 1 tablespoon salt
- 1 tablespoon crack pepper
Preheat oven at 425 degrees.
Place wedges of pumpkin, oil, salt and pepper in a zip lock bag, Shake bag so wedges are evenly coated.
Place pumpkin on a shallow baking sheet and roast for 45 minutes or until pumpkin is soft and edges begin to brown.
This recipes easy to make but here are my tips for easy cooking
- Make sure each pumpkin slice is evenly coated with oil, salt and pepper. You can reduce the amount of fat by reducing the amount of oil used. If you do use less oil, consider roasting on parchment paper. The sugar in the pumpkin will caramelize when cooking and the pumpkin will stick without oil or parchment.
- About 20 minutes into cooking the pumpkin loosen the pumpkin from the pan with a metal spatula.