This recipe for a side dish can be prepared quickly and easily. You can customize the mix of herbs and spices used to flavor the roasted pumpkin to your taste.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons coriander seeds, coarsely ground
- 2 teaspoons dried oregano, crumbled
- 1 clove garlic clove, minced, or more to taste
- ½ teaspoon fennel seeds
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1 pound cubed fresh pumpkin
Instructions
- 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.
Reviews
I made this for dinner, with a rather large pumpkin (5x recipe!). I didn’t have fennel seeds, so I decided to move the recipe in a slightly different direction, doubling the garlic and using fresh cumin seeds (My spice collection and tastes lean toward Indian food, so that seemed the natural way to go). Wish I could comment on the original recipe, but this one was delicious!