One Pan Oven Roasted Pumpkin
Quick and easy oven roasted pumpkin recipe, homemade with simple ingredients in one pan in 30 minutes. Loaded with garlic and Italian herbs.
- Pumpkin 1.5-2 pounds, Small Hokkaido pumpkin, Washed, Cut into 1.5 inch wedges, Seeds removed, Peeling not necessary
- 3-4 tbsp Olive oil
- Salt To taste
- Pepper To taste
- 1/2 tsp Cinnamon powder
- 1 tsp Paprika
- 1.5 tsp Garlic powder
- 2 tsp Italian seasoning
- 1 tbsp Parsley Fresh, Roughly chopped, For garnish
Spread the pumpkin wedges on a baking tray.
Pour olive oil all over the pumpkins.
Sprinkle salt, pepper, cinnamon powder, paprika, garlic powder, Italian seasoning.
Toss everything until combined.
Spread out the wedges.
Bake at 400 degrees F for 25-30 minutes or until they are soft but firm. Keep a close eye on it after 20 minutes. In my experience, ripe pumpkins tend to bake faster.
Remove from oven and garnish with fresh parsley. Enjoy!
- Read all my tips above.
- Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days. They can be reheated in the oven, stovetop or microwave but won't be as firm and crispy as when they were first made.
Calories: 18kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 95mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg