Roasted Pumpkin

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October 9, 2017 by Virginia

Nothing says the holidays quite like the smell of pumpkin emanating from  the oven and filling the entire house.

This recipe puts a bit of a spin on the traditional way of eating pumpkin through sweets, bakes and pies – it gives it a bit of spice and blends it with savory flavor.

Keep this recipe on hand because once you make it for your loved ones, they’re going to want more!





  • 1 small pumpkin, (butternut squash or other kind of pumpkin can also be used)
  • 2 garlic cloves
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon hot paprika powder
  • ½ teaspoon turmeric powder
  • 3-4 tablespoons olive oil
  • salt and pepper to taste



  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Take your pumpkin, and peel or slice the skin off.
  3. Remove the seeds. Cut the pumpkin into wedges, about half an inch thick. Place them in a bowl or in a casserole dish if you are baking them directly. (I like to poke tiny holes into the wedges with a fork so they can absorb the spice mixture a lot faster/better).
  4. In a small bowl mix together the roughly chopped garlic and the spices. Add the olive oil and stir to blend. Add salt and pepper to taste. Pour the mixture over the pumpkin wedges and rub well with your hands to make sure that all the wedges are coated in the spice mixture.
  5. Leave to marinate for a while or roast immediately for about 25-30 minutes until the wedges are as soft as you like them.  You could start checking after about 20 minutes.
  6. Serve hot with a dip, or as a side dish.






This recipe may be served as a whole meal! I like to have roasted pumpkin slices with tahini rice or curried lentils on the side… can you say yummm???

While this makes a great entree, you can also serve it as a side, say a few wedges of roasted pumpkin along with your tofurky or Gardein holiday roast!

Prefer the sweeter side of pumpkin? swap the garlic and spices with a mix of cinnamon, nutmeg, ginger, and cloves, and drizzle with agave nectar. Top with your favorite non-dairy yogurt -or… even better, top with home-made Coconut Whipped Cream!

How did you like this recipe?

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