Photo by Gwénaël Le Vot
Serves 4
1 small sugar or pie pumpkin (about 2–3 pounds)
2 tablespoons olive oil
2 teaspoons kosher salt
2 tablespoons brown sugar, packed
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
½ teaspoon fresh ground black pepper
½ teaspoon smoked paprika
Fresh rosemary or thyme sprigs
Preheat oven to 425 F. Line a large baking sheet with parchment paper. Use a vegetable peeler to remove pumpkin skin, then cut pumpkin in half and scoop out seeds and pulp. Cut into small slices following the indentation lines, then cut slices into 1-inch cubes. In a large bowl, toss pumpkin pieces with olive oil, salt, brown sugar, syrup, cinnamon, pepper and paprika until evenly coated. Place on baking sheet and roast in a single layer for 20–30 minutes or until pumpkin is fork tender and edges are slightly caramelized. Garnish with fresh herbs and serve warm.
___
What's cooking at SCLiving.coop/food/chefbelinda
Squash recipes to try this fall: Comforting soup, ginger-y scones and more—Pumpkins, zucchini and squash—oh, my! Don't overlook these versatile veggies that are delicious and packed with health benefits.