Roasted Herbed Pumpkin Recipes

Steps:

• Preheat oven to 400 degrees.
• Cut pumpkin in half; scrape out seeds.
• Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
• Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Clean and dry pumpkin seeds so there is no goo or strings.
• Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
• Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
• Place pumpkin onto a secure cutting board. Cut the top and bottom off the pumpkin, removing as much of the stem as possible. Use a sharp vegetable peeler or a paring knife to remove the pumpkin peel. Cut pumpkin in half, and use a spoon to scoop out seeds and strings. Trim away any pieces of stem that may remain. Cut each pumpkin half into 1/2-inch strips. Chop each strip into 1/2-inch cubes. Place cubed pumpkin into a large bowl.
• Mix balsamic vinegar, maple syrup, olive oil, garlic powder, onion powder, salt, and pepper together in a small bowl until thoroughly combined. Pour over pumpkin pieces and toss to thoroughly coat. Pour pumpkin into an even layer on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Stir gently, then continue baking until pumpkin is softened and slightly caramelized, 25 to 30 minutes more, stirring again if needed. Serve pumpkin warm, topped with goat cheese and fresh oregano.