Roasted pumpkin sections in a dish with seasoning

Sweet and Savoury Roasted Sugar Pumpkin

It’s easy to forget that pumpkins are tasty as well as decorative! Have a look at your grocery store - near the big, carving pumpkins, you’ll likely find smaller ones labelled “Sugar Pumpkins”, or “Pie Pumpkins”. They’re less watery and more flavourful than the big ones, making this colourful member of the squash family the perfect addition to any fall feast. By using a variety of warm spices to balance the sugar, we’ve created a side dish that has a little bit of everything from sweet to heat! We’re sure this will be a family favourite every autumn.

Serves

4 to 6 servings

PREP TIME

20 minutes

COOK TIME

30 to 35 minutes

INGREDIENTS

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

Dark Brown Sugar

INSTRUCTIONS

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.