ROASTED PUMPKIN SEEDS
Provided by Food Network Kitchen
Time 1h30m
Yield 1 to 2 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees F.
- Scoop out the pumpkin's seeds and pulp with a spoon and put into a colander. Rinse away all the stringy stuff. Give the seeds a separate rinse to make sure they're clean.
- Spread the seeds out on a rimmed baking sheet and roast until dried out, 30 to 45 minutes. Toss with enough oil to nicely coat (this will depend on how many seeds you harvested), season with salt and sprinkle with the za'atar spice. Return the seeds to the oven and continue to roast until crunchy and golden, 20 to 30 minutes more.
ROASTED HERBED PUMPKIN
This is such an easy side dish recipe that can be made in a jiffy. The roasted pumpkin is flavored with a range of herbs and spices that you can adjust to your own preference.
Provided by ilka222
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne in a bowl. Add pumpkin pieces and toss with spice mix. Layer in a roasting dish.
- Bake in the preheated oven until soft, about 30 minutes.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 9.1 g, Fat 7.2 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 583.6 mg, Sugar 1.6 g
ROASTED PUMPKIN
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.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
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.
Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g
SPICY ROAST PUMPKIN
A brilliant way to cook fresh pumpkin; oven roasted with olive oil, cumin & black pepper - this makes a lovely Autumn vegetable side dish AND also freezes well too. I ALWAYS make my pumpkin soup from this roasted pumpkin, it gives it a richer & deeper flavour that you don't often get with tinned or boiled pumpkin. I add cumin powder OR seeds, but this recipe works well with other herbs and spices too - the choice is yours!
Provided by French Tart
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 200 C or 400°F.
- Quarter and then carefully peel and seed the pumpkin.
- Cut into chunky 2" cubes.
- Place pumpkin into a large & sturdy roasting tray.
- Add the olive oil, salt, pepper & cumin - mix well, making sure that all the pumpkin pieces are coated in olive oil.
- Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.
- Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes. I also make soup from this - as well as pasta dishes too - recipes to be posted for those!
Nutrition Facts : Calories 122.1, Fat 7.1, SaturatedFat 1.1, Sodium 294.1, Carbohydrate 15.3, Fiber 1.3, Sugar 3.1, Protein 2.4
ROAST PUMPKIN
We've all heard of roasting pumpkin seeds -- now you can roast the pumpkin too! Makes a colourful and tasty side dish for a number of meals, but I especially like it with chicken or fish. Feel free to try different spices or just use salt and pepper for a more simple but equally good version.
Provided by Sackville
Categories Vegetable
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Place oil, chilli, chilli powder and garlic into a bowl and mix into a paste.
- Add the pumpkin to the bowl and mix until all the chunks are well coated.
- Spread the pumpkin out on a non-stick baking sheet (or just cover your tray with tin foil).
- Sprinkle over some salt and pepper and then bake in a preheated 200 C or 400 F oven for 60 minutes or until tender. The pumpkin may be cooked before the hour is up, but keeping it in the oven and turning occasionally will help it to become nice and crispy.
ROASTED PUMPKIN BITES
I was introduced to these at a party and was pleasently surprised at how good they were - a nice mixture of sweet pumpkin, tangy Balsamic and hot chili powder. This recipe comes out of a local supermarket magazine here in Holland. I think it's a perfect appetizer for Halloween or Thanksgiving
Provided by - Carla -
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F.
- Spray an oven proof baking dish with non-stick cooking spray (or you can butter the baking dish if you prefer).
- In a bowl, mix the garlic, Herbs de Provence, chili powder, cinnamon, cumin, Balsamic vinegar and olive oil.
- Add the pumpkin and toss well to coat.
- Set pumpkin in the bakng dish.
- Place baking dish in the center of a pre-warmed oven 20-25 minutes; after 10 minutes coat the pumpkin with any additional coating left in the bowl.
- Once roasted, pierce with toothpicks or cocktail prikkers and serve.
PUMPKIN RISOTTO
We've adapted this Italian squash rice-pot recipe so it's a breeze for kids to make - just follow our step-by-step prep and cooking guide
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it's slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
- While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed.
- Cut up the spring onions with your scissors.
- Heat 1 tbsp oil with the butter in your pan over a medium heat - not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
- Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock - this will take about 20 mins.
- Check the rice is cooked. If it isn't, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.
Nutrition Facts : Calories 397 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium
ROASTED PUMPKIN WITH ROOT VEGETABLES AND BROCCOLI
This is a great and hearty seasonal vegetable dish which can be used as a side dish or as an entire meal. The blend of seasoning adds a little spice and sweet. I came up with this recipe on a Sunday evening when I had 1 unused sweet potato, 1 unused redskin potato, and unused leftover pumpkin from the pumpkin butter recipe I found here on Allrecipes, which is great by the way. This recipe would make a great side dish for Thanksgiving.
Provided by KSchirm13
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 5
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.
- Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
- Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.
- Bake in preheated oven until all vegetables are tender, about 35 minutes.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 36.2 g, Fat 8.7 g, Fiber 5.3 g, Protein 4.5 g, SaturatedFat 1.3 g, Sodium 246.2 mg, Sugar 14.9 g
ROASTED PUMPKIN SEEDS
Here is an easy recipe for roasting fresh pumpkin seeds.
Provided by Rosemary
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 8.6 g, Cholesterol 3.6 mg, Fat 4.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 12.5 mg
GARLIC ROASTED PUMPKIN
Make and share this Garlic Roasted Pumpkin recipe from Food.com.
Provided by busyozmum
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and cut pumpkin to about the size of 1/2 med potato.
- Place into an ovenproof dish. Drizzle olive oil over pumpkin pieces. Add crushed garlic, course ground salt and freshly ground pepper to taste.
- Toss to coat the pumpkin evenly.
- Bake in oven on 210°C for approx 30 minutes or until pumpkin is soft and golden.
Nutrition Facts : Calories 76.5, Fat 3.5, SaturatedFat 0.6, Sodium 1.9, Carbohydrate 11.6, Fiber 0.9, Sugar 2.4, Protein 1.8
ROASTED PUMPKIN SOUP
Serve with crusty bread and a dollop of extra cream for decoration. Try to find a really dark orange-colored pumpkin--it will look lots better. Enjoy!
Provided by Craig
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
- Bake in preheated oven 40 minutes, until soft but not blackened.
- In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
- Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 27.6 g, Cholesterol 54.7 mg, Fat 21.4 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 10.6 g, Sodium 612.6 mg, Sugar 5.2 g
ROASTED PUMPKIN SEEDS
Next time you carve pumpkins or cook fresh pumpkins don't throw out the pumpkin seeds. They make great snacks that are rich in fiber and kids love them. Purists will want only salt as a seasoning, but if you're feeling adventurous, experiment and have fun with seasoning blends. (From Fabulous Foods)
Provided by Mirj2338
Categories Lunch/Snacks
Time 50m
Yield 1 cups seeds
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F.
- While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
- Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
- Spread pumpkin seeds in a single layer on baking sheet.
- Bake for about 45 minutes, stirring occasionally, until golden brown.
ROASTED PUMPKIN SEEDS
Don't throw away the seeds if you're cooking a pumpkin - try roasting them with this easy recipe. They make a tasty snack with a little seasoning, or an eye-catching garnish
Provided by Anna Glover
Categories Snack
Time 15m
Number Of Ingredients 2
Steps:
- Heat the oven to 200C/180C fan/gas 6. Wash the seeds thoroughly and remove any stringy bits of pumpkin flesh. Dry well using kitchen paper.
- Put the seeds on a baking tray and toss with the olive oil. Roast for 10 mins. Serve with a little seasoning for a snack, if you like, or use as a garnish for salads or soups.
Nutrition Facts : Calories 36 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein
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ROASTED PUMPKIN RECIPE: EASIEST WAY TO ROAST PUMPKIN
From steamykitchen.com
4.7/5 (17)Total Time 25 minsCategory Side DishCalories 87 per serving
- Heat oven to 400F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef's knife to cut slices of pumpkin, 1-inch thick.
- Place pumpkin slices on baking sheet. Drizzle with olive oil and rub on both sides of pumpkin. Season with salt, spices and brown sugar. Roast for 18-20 minutes, depending on thickness of pumpkin slices (check at 15 minute mark).
HOW TO ROAST A PUMPKIN WITH EASE - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
- How to Roast Pumpkin. Roasted pumpkin is delicious and nutritious. You can add it to baked goods, soups, stews, or whip up a homemade pumpkin pie. Plus, it's super easy to make.
- Cut the Pumpkin in Half. You'll need a large knife and a certain amount of upper-body strength. Cut the pumpkin more or less in half working on one side of any stem that's still attached to the pumpkin.
- Scoop Out Seeds. Use a large spoon to scoop out the seeds and stringy "guts" from the pumpkins halves. If you have an ice cream scooper, know that it will work beautifully for this task.
- Get Those Insides Clean. You don't need to be crazy about it, but you also want to remove all the wetter, darker "guts" from the harder, lighter-colored pumpkin flesh.
- Roast the Pumpkin. Set the cleaned pumpkin halves on a lightly oiled baking sheet or a baking sheet lined with parchment paper. Roast in a preheated 375 F oven (the temperature is actually quite flexible, anywhere in the 350 F to 425 F range will yield decent results) until the pumpkin halves are tender enough to pierce easily with a fork through the shell.
- Roasted Pumpkin, Ready to Use. Let the pumpkin sit until cool enough to handle. Then use a large spoon to scoop out the sweet and tender cooked flesh. Roasted pumpkin is perfect for serving mashed with butter, using to make a pumpkin soup, or whirling into a pumpkin pie.
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