Description
This easy roasted pumpkin recipe features wedges of sugar pie pumpkin tossed with olive oil, maple syrup, brown sugar, and cinnamon, then roasted until tender and golden. It makes a delicious side or snack, perfect for fall meals.
Ingredients
Scale
For the Crust:
- 4 pound sugar pie pumpkin
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar
- Salt and pepper to taste
- 1/4 teaspoon ground cinnamon or more to taste
- Cooking spray
Instructions
1. Prepare the Crust:
- Preheat the oven to 400 degrees.
- Slice the stem off the pumpkin. Halve the pumpkin lengthwise and remove the seeds. Cut the halves into 3/4 inch thick wedges.
- Line a sheet pan with foil and coat with cooking spray.
- In a small bowl mix together the olive oil, maple syrup, brown sugar, cinnamon, and salt and pepper to taste.
- Pour the olive oil mixture over the pumpkin and toss to coat.
- Bake for 20 minutes or until pumpkin is tender and starting to brown. Serve immediately.
Notes
I prefer to cut my pumpkin into wedges for a more elegant presentation, but it’s also fine to cut it into cubes. Roasted pumpkin stays fresh in the refrigerator for up to 3 days.