Recipe: Roasted Pumpkin Wedges

7 October 2013
lauren
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Skip the sweet potatoes this month and opt for a more seasonal starch replacement. Just one lil pumpkin can provide you with your lunch-time carb-component for the entire week!
Ingredients
  • 1 small pumpkin
  • 2 tablespoons coconut oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh sage leaves

Method

  • Preheat oven to 400 degrees.
  • Cut pumpkin in half; scrape out seeds.
  • Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes. Remove from oven.
  • Turn oven to broil.
  • Cut pumpkin into 2-inch wedges; poke sage leaves into flesh. Drizzle with coconut oil and season with salt and pepper (Omit pepper if using in sweet dishes.). Broil until wedges are sizzling and sage is crisped, about 6 minutes.

Additional Tips

I also enjoy making my pumpkin sweet by using salt, Truvia (0-calorie sweetener), cinnamon, and nutmeg

Happy Halloween!