Instructions

Step 1

Prepare the Pumpkin

Begin by thoroughly washing the pumpkin under running water and patting it dry.

Next, slice the pumpkin into pieces about 1-2 centimeters (0.5-1 inch) thick, leaving the skin on for extra flavor and nutrition.

Step 2

Make the Aromatic Oil

In a bowl, combine the olive oil with finely chopped garlic, dried herbs, salt, and pepper.

Stir the mixture well and allow it to marinate for 15-20 minutes to let the flavors meld together.

Step 3

Roast the Pumpkin

Line a baking sheet with parchment paper and lay the pumpkin slices in a single layer on the sheet.

Top the slices with fresh thyme and roast them in a preheated oven at 220°C (425°F) for about 15-25 minutes, depending on the size of the slices, or until they are golden brown.

Step 4

Serve the Dish

Once roasted, serve the pumpkin as a standalone dish or as a side. I suggest pairing it with cream cheese for a delightful combination.

Enjoy your delicious roasted pumpkin with thyme!

Servings

When it comes to serving this delightful roasted pumpkin, the possibilities are endless! 🥗 ✨
For a cozy fall dinner, pair the pumpkin with creamy goat cheese or ricotta for a truly comforting dish. Add a sprinkle of pomegranate seeds for a burst of color and sweetness that will impress your guests!

If you're looking to elevate it even further, serve the roasted slices atop a bed of mixed greens, drizzled with balsamic glaze. This creates a stunning warm salad perfect for gatherings or special occasions.

For a fun twist, try adding a handful of toasted nuts or seeds for crunch, making it not just a treat for the palate, but also a feast for the eyes! 🥜👌 Every bite is sure to transport you to autumnal bliss!

Equipment

Baking Tray

A sturdy metal or ceramic baking tray is essential for even roasting. Make sure it’s large enough to hold the pumpkin slices in a single layer to avoid steaming.

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Parchment Paper

This helps prevent sticking and makes cleanup a breeze! Always use unbleached parchment paper for best results.

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Mixing Bowl

Choose a large bowl for mixing the olive oil and spices. A glass or stainless-steel bowl works great for easy mixing and visibility.

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Sharp Knife

A good, sharp knife is crucial for cutting through the tough pumpkin skin. Be cautious and take your time to ensure even slices.

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Variations

Looking to switch things up? Here are some enticing gluten-free and vegan variations to try! 🌿
If you're following a gluten-free diet, you're in luck—this recipe is already naturally gluten-free! Just ensure that your dressing and cheeses are certified gluten-free as well!

For a vegan touch, substitute the creamy cheese with a vegan cashew cheese or a drizzle of vegan tahini sauce. Not only does this keep the dish plant-based, but it also adds a wonderful nutty flavor that pairs beautifully with the pumpkin. 🌱✨

Lastly, why not spice things up? Try adding a dash of cayenne pepper or smoked paprika into your aromatic oil to give it an exciting twist!

Faq

  • What type of pumpkin is best for roasting?

    A good choice for roasting is sugar pumpkin or butternut squash. They are sweeter and creamier compared to larger carving pumpkins.

  • How do I know when the pumpkin is done?

  • Can I make this recipe ahead of time?

    Absolutely! You can roast the pumpkin ahead of time and store it in the fridge for up to three days. Just reheat before serving!

  • Can I add other vegetables to this dish?

    Yes! Feel free to mix in other vegetables like carrots or sweet potatoes for a colorful and flavorful dish.

  • How do I store leftover roasted pumpkin?

    Keep any leftovers in an airtight container in the fridge. It should stay fresh for about three days!

  • Can I freeze roasted pumpkin?

    Yes, you can freeze the roasted pumpkin, though the texture may change slightly. Just store it in a freezer-safe container for up to 3 months.

Nutrition facts

Roasted Pumpkin with Thyme in Aromatic Oil
Recipe Yield:3-4 servings
Calories:Approximate calorie range based on ingredients used.
Calories (Min - Max):200 - 300
Total Fat:15g
Saturated Fat:2g
Protein:3g
Total Carbohydrate:30g
Total Sugars:5g