Roasted Pumpkin
This Roasted Pumpkin is sweet, tender, and roasted to caramelized perfection with pumpkin spice and a drizzle of maple syrup.
Servings 8
Ingredients
- 3 - 3 ½ pound sugar pumpkin
- ¼ cup pumpkin seeds, roasted and salted
- ¼ cup feta cheese, crumbled
- 2 tablespoons sugar-free maple syrup
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 425°F.
- Cut your pumpkin into 8 equally sized wedges, scraping all the membrane and seeds out. If it’s too hard to cut through, you can poke a few holes in it and microwave it for a couple of minutes to soften it up a bit.
- Place the wedges skin side down on a baking sheet brushed with olive oil.
- Brush all sides with olive oil, then sprinkle the tops with the pumpkin pie spice, salt and pepper. Roast in the oven for 25 minutes.
- Remove from the oven and brush the tops with the maple syrup. Continue roasting for another 10 minutes or until cooked through and tender.
- As soon as the pumpkin is done, remove it from the oven and sprinkle the pumpkin seeds and crumbled feta cheese over the tops, then serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Roasted Pumpkin
Amount per Serving
Calories
106
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Nutritious Deliciousness. Please use the share buttons to share on social media, but please do not copy/paste the recipe.