One of my favorite parts of our Christmas dinner is by far the roasted pumpkin!

I absolutely adore it!

Soft, tender, naturally sweet pumpkin with those crisp and crunchy, deliciously caramelized edges!!!!

So good, I seriously can not get enough!

However, until this past year roasted pumpkin was something I rarely ever really made.

Actually I’m pretty sure I only really made it once a year for our annual Christmas feast.

And, every year I remember commenting on how much I enjoyed it and wondered why I didn’t make it more often?!

And then I get distracted and my poor or roasted pumpkin is long forgotten!

Well not this year!

Those of you who have been following along on Facebook or Instagram will know that this past year I have kind of been obsessed with roasting alllllll of the things!

And I am very happy to report that my beloved roasted pumpkin has been front and center.

Not even kidding, I have been making it almost weekly, especially in the last few months, adding it to salads or just eating it as a snack and it makes my heart, and tummy, all kinds of happy.

So, because it makes my heart (and tummy) all kinds of happy I wanted to officially share my tried and true recipe (or should I say method?!) with you so that you and your family can get in on the wonder that is my tried and true, much loved, deliciously simple, perfectly roasted pumpkin.

Here’s how you do it . . .

Slice up your pumpkin, toss it in a little coconut oil, season with a generous pinch of salt and some freshly ground pepper then roast for 20-30 minutes until the flesh is soft and tender and the edges are deliciously crisp and caramelized to perfection ❤️❤️❤️

So easy right?!

Nothing fancy or complicated at all just real food, real simple!

But talk about flavorful!

Minimum effort, maximum flavor it’s what I’m all about!

Enjoy it as a side with your annual Christmas feast (but please promise me you will make it on the regular, not just once a year!) or daily/weekly with your protein of choice. It makes a great snack, especially drizzle with a little almond butter (trust me!!) or my creamy, dreamy, 2 minute {paleo} garlic and dill dressing. And, if you decided to throw an egg (or 2) on it, serve it with a side of avocado and maybe some grilled tomato and call it breakfast, I wouldn’t be mad about it!

Deliciously simple, perfectly seasoned oven roasted pumpkin;

From my family to yours, I hope you enjoy it as much as we do xo

Make it. Eat it. Love, love, love it.

Deliciously Simple, Perfectly Roasted Pumpkin

Ingredients –

Pumpkin – I love to use “Kent” pumpkin

1-2 teaspoons of coconut oil, melted and cooled (you just want enough to give your pumpkin a very light coating) – my fave is this cold pressed coconut oil by Loving Earth

A generous pinch of salt and and freshly ground black pepper

Method –

1 – Preheat your oven to 175’C/350’F

2 – Line a baking tray with baking/parchment paper and set aside.

3 – Slice your pumpkin in half and then in to slices – you want them to be about 1 cm / 1.4 inch thick

4 – Carefully remove and discard the seeds

5 – Place your sliced pumpkin into a bowl, or directly onto your baking tray then drizzle with coconut oil, season with salt and pepper and toss to coat.

6 – Make sure your pumpkin is evenly spaced on your baking sheet, you want to make sure the slices have some room to breathe, then roast for 20-30 minutes until the flesh is soft and tender and the edges and skin are nice and crisp. You will want to rotate  the tray and flip your pumpkin slices over around the half way point.

7 – Enjoy it as a side with your annual Christmas feast (but please promise me you will make it on the regular, not just once a year!) or daily/weekly with your protein of choice. It makes a great snack, especially drizzle with a little almond butter (trust me!!) or my creamy, dreamy, 2 minute {paleo} garlic and dill dressing or with an egg (or 2) on it, alongside some avocado and grilled tomato for a seriously nourishing breakfast.

Enjoy xo

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Question of the day –

Are you a fellow roasted veg lover?! Whats you’re favorite way to prepare it? And of course how do you like to eat it?! Tell me . . . details please

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your roasted pumpkin (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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