Sweet and Savoury Roasted Sugar Pumpkin
4 to 6 servings
30 to 35 minutes
- 1 or 2 (3 to 3 ½ lb / 1362 g) small pie pumpkins, washed and seeded
- 2 tbsp (30 ml) melted coconut oil or olive oil
- 1 tbsp (15 ml) lemon juice
- 4 tsp (3 g) fresh thyme leaves, roughly chopped
- 3 pcs (3 tsp) garlic cloves, minced
- ¼ cup (54 g) Redpath® Dark Brown Sugar
- 1 tsp (2 g) ground ginger
- ½ tsp (3 g) salt
- ½ tsp (1 g) smoked paprika
- ½ tsp (1 g) cayenne pepper
- ¼ tsp (1 g) ground cinnamon
Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper.
With a sharp chef’s knife, cut the washed and seeded pumpkin into ¾-inch to 1-inch slices.
In a large bowl, combine the melted coconut oil or olive oil, lemon juice, chopped fresh thyme leaves, and minced garlic. Add in the sliced sugar pumpkins. Toss to evenly coat.
In a medium bowl, whisk together the Redpath® Dark Brown Sugar, ground ginger, salt, smoked paprika, cayenne pepper, and ground cinnamon, until spices are evenly distributed throughout the brown sugar.
Sprinkle the brown sugar mixture over the pumpkin slices. Toss to evenly coat.
Transfer the pumpkin slices onto the prepared baking sheet. Spoon any leftover mixture in the bowl onto the slices.
Bake for 30 to 40 minutes until pumpkin is fork tender and caramelized. Sprinkle with fresh thyme (optional) before serving.
*Substitute any winter squash for the sugar pumpkin. Good ones to try are kabocha, butternut, acorn, or delicata.
*Wash the outside of the pumpkin thoroughly to get rid of any dirt before cutting.
*Pierce the skin a few times with a fork or a paring knife and microwave for about 5 minutes to make it easier to cut open the pumpkin.
*Slice off the stem to make a flat surface. Lay that flat surface on a cutting board to ensure the pumpkin does not roll away from you when slicing.
*Roast the seeds that you remove from the pumpkin for a tasty snack.