Roasted pumpkin with spices (ultra easy)

Are you running out of ideas for your Halloween buffet? Don't panic, we have the recipe for you. This quick and easy recipe.

On a daily basis, I appreciate being able to offer an accompaniment of vegetables, point too fat and if possible quickly prepared. Oven-roasted vegetables are part of my "favorite recipes" because they are quickly prepared, easy to make, and above all healthy. In this variety of roasted vegetables, there is something that works very well: roasted pumpkin.

With its slightly sweet flavor, and its little nutty taste, pumpkin often pleases everyone.  It is often known in soup, but in reality, it is perfect on a daily basis to offer a "vegetable" that appeals to young and old alike.  Pep'sez the of some spices, roast it, and it is a full-fledged accompaniment of meat, poultry, or vegetarian plate. If there is any left, it is even perfect to decorate a salad.  In addition, you know what: it is an accompaniment of choice for the end of the year holidays because it's sweet and savory, and the flavor is perfect to accompany the dishes of these meals.

I would like to share with you this recipe concept.. As you will see, once we have tested it, we love to bring it out in all sauces. Do not hesitate to customize the seasoning to your liking!

Recipe: Roasted pumpkin with sweet spices

Preparation time: 10 minutes (95% peeling)

Cooking time: 40 minutes

Ingredients

For 4 people:

1 pumpkin of 1 kg

3 tablespoons olive oil

1 teaspoon nutmeg

1 teaspoon of 4 (or 5) spices

salt and pepper

 

Realization

Wash your pumpkin, cut it into 4 and then remove the seeds. Then detail it in slices or large cubes(1). If it is organic, I encourage you to keep the skin, it brings a very nice hazelnut note.

Cover an oven baking sheet with baking paper, then put the pumpkin slices/diced in it.

Pour the olive oil, sprinkle spices, salt, and a little pepper. Mix everything by hand to coat well.

Bake for about 40 minutes at 180°C.

Serve hot or at room temperature.

Tips(1): Do not hesitate to present it in large cubes. It is a method of presentation that "passes better" psychologically with vegetable refractories (Appearance below during a previous iteration)

Bulk tips:

You can decline the concept with other "dense" squash (butternut, .. ) And other root vegetables (potatoes, sweet potatoes, carrots, parsnips, rutabaga, etc ...) according to your taste preferences. For festive meals, squash and sweet potatoes are very good because of their sweet taste.

Variant: I also like to make it simply with thyme.

Also, feel free to vary the spices or put herbs according to your taste preferences.

Recycling: Do not hesitate to prepare in large quantities; you can use the rest to garnish a salad or a complete dish the next day.