Sweet and Savoury Roasted Sugar Pumpkin
Back to Recipes & MoreIngredients
- 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
- ¼ tsp (1 g) ground cinnamon
Instructions
Step 1
Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper.
Step 2
With a sharp chef’s knife, cut the washed and seeded pumpkin into ¾-inch to 1-inch slices.
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Step 3
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.
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Step 4
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.
Step 5
Sprinkle the brown sugar mixture over the pumpkin slices. Toss to evenly coat.
Step 6
Transfer the pumpkin slices onto the prepared baking sheet. Spoon any leftover mixture in the bowl onto the slices.
Step 7
Bake for 30 to 40 minutes until pumpkin is fork tender and caramelized. Sprinkle with fresh thyme (optional) before serving.
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