Roasted Honey Pumpkin

Roasted Honey Pumpkin

- 1 medium-sized pumpkin (about 3-4 pounds)
- 2-3 tablespoons Thai Chili Honey
- 2 tablespoons olive oil or melted coconut oil
- Salt, to taste
- Optional: Sprinkle of cinnamon or nutmeg for added flavor


1. **Preparation**: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. **Pumpkin Prep**: Wash the pumpkin. Cut it in half and scoop out the seeds (you can save these for roasting later – they're a nutritious snack!). Slice the pumpkin into 1-inch wedges.

3. **Season**: In a large bowl, mix together the honey and oil until well combined. Add the pumpkin slices and toss them until they're well-coated with the honey-oil mixture. Lay them out on the baking sheet in a single layer. Sprinkle with salt and, if using, a dash of cinnamon or nutmeg.

4. **Roast**: Place the baking sheet in the preheated oven. Roast the pumpkin for about 25-30 minutes or until they're tender and slightly caramelized. The edges should be a bit crispy.

5. **Serve**: Remove from oven and let them cool for a couple of minutes. Transfer to a serving plate.


- For added nutrients, roast the pumpkin seeds you scooped out. Clean them, toss with a little olive oil and salt, and roast in the oven for 10-15 minutes or until golden and crispy. They make a great snack and are packed with magnesium, zinc, and healthy fats.

- Roasted honey pumpkin can be served as a side dish or even on top of salads. The sweetness of the honey complements many other flavors!

- Pumpkin is not only delicious but also packed with vitamins, especially vitamin A, which is excellent for vision and immunity. It's also a good source of fiber, which can help with digestion.

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