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Roasted Pumpkin

Recipe photo courtesy of Raymond Hom

This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.

Source: Whole Living, October 2010



Cook's Notes

Need a shortcut? Try this quick fix: Place a pumpkin half, cut side down, on a plate and microwave it on high for about 15 minutes, checking occasionally. (Time will vary with size.) You'll have sweet, softened flesh in a third of the time.

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How would you rate this recipe?
  • jadeparadepaper
    20 OCT, 2017
    So this was by far the most incomplete Martha Stewart recipe I've done and I've probably done hundreds haha. The flavors looked nice and easy and I wanted savory pumpkin so I went for it. I did a whole sugar pumpkin that was maybe on the small side and also chopped up shallots to cook with oil and spices until they were translucent. I doubled the butter and toasted seeds with kosher salt, olive oil and paprika. I served with brown rice (why no serving suggestions?) and topped with seeds and sour cream but plain yogurt would have worked too! Next time I may add shredded chicken just for an extra boost of protein. Over all, nice flavors and quick once you've got your pumpkin roasted, recipe just doesn't have much elaboration.

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