Cinnamon Roasted Pumpkin

Pumpkins aren't just for decor! Enjoy this Cinnamon Roasted Pumpkin for a beautiful fall side. -- The Nourishing Gourmet

 Fill your home with the autumnal warmth of a roasted pumpkin and put the whole family in the mood for a delicious fall meal.

By Renee, from Raising Generation Nourished 

As I get older (Older? Maybe more mature?!) I have really come to appreciate fall a bit more. Maybe I enjoy getting back to a school routine after a lazy summer. Or maybe I just like to take a break from the outdoor gardening and harvesting tasks and summer outdoor activities, and start hibernating a little more!

Probably a little of both, but there is nothing quite filling your home with the aroma of a cinnamon buttered roasted pumpkin. Everyone gets drawn to the inside of the kitchen, and as simple as this recipe is, it tastes so good.

You can put a slow roasted chicken or roast beef in the oven and roast your pumpkin to go along with it – such a simple supper and so delicious and satisfying. If you want to take your cinnamon roasted pumpkin just a little further, you can make it into pumpkin soup filled with nourishing bone broth too.

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CINNAMON ROASTED PUMPKIN

  • 1 pie pumpkin (sometimes called sugar pumpkins), halved and seeds scooped out
  • 3 TB butter
  • 1/2 tsp sea salt
  • 1 – 2 tsp cinnamon (depending on your preference)
  1. Preheat the oven to 425 degrees.
  2. Place the halved pumpkin flesh side up on a baking sheet and butter the flesh. Sprinkle the sea salt and cinnamon over the flesh as well.
  3. Roast in a 425 degree oven for 1 hour. You can scoop the squash right out to the plate, or you can scoop the squash into your food processor or blender to puree completely if you prefer that texture. Serve the pumpkin with a pat of butter and sprinkle of cinnamon. If you are serving a bigger crowd you can definitely get at least 2 pie pumpkins on a baking sheet – if you are using a large jellyroll pan you can get 3 pumpkins on there!

Cinnamon Roasted Pumpkin
 
Author:
 
Ingredients
  • 1 pie pumpkin (sometimes called sugar pumpkins), halved and seeds scooped out
  • 3 TB butter
  • ½ tsp sea salt
  • 1 - 2 tsp cinnamon (depending on your preference)
Instructions
  1. Preheat the oven to 425 degrees.
  2. Place the halved pumpkin flesh side up on a baking sheet and butter the flesh. Sprinkle the sea salt and cinnamon over the flesh as well.
  3. Roast in a 425 degree oven for 1 hour. You can scoop the squash right out to the plate, or you can scoop the squash into your food processor or blender to puree completely if you prefer that texture. Serve the pumpkin with a pat of butter and sprinkle of cinnamon. If you are serving a bigger crowd you can definitely get at least 2 pie pumpkins on a baking sheet - if you are using a large jellyroll pan you can get 3 pumpkins on there!

 

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Renee is a wife and momma of 3 girls six years old and under. She is passionate about raising the next generation of kids with a better understanding where their food comes from and how food affects their bodies. She is committed to teaching others that simple, real food can make positive changes in health and can be done on a (very) tight budget, all while making the kids smile. Renee blogs at Raising Generation Nourished

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