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roasted pumpkin slices
These roasted pumpkin slices are a sweet and inviting treat after a long walk home from the bus stop. They’re easy to make and are filled with hints of Halloween and Thanksgiving (not to mention Vitamin A).
I saw the idea once in an old Martha Stewart Living in the “Good Things” section. I’ve always wanted to make them, and though I don’t have any of my magazines with me right now, I thought I’d make up my own version.
I’m kinda liking these themed weeks, how about you? (I’d say it’s about time to post something in the well-read or well-bred categories, but all in good time, right?)
This week will be all pumpkin recipes.
And speaking of my other two categories, do any of you have any suggestions? What should I write about for good reading and good breeding?
roasted pumpkin slices
1 small sugar or pie pumpkin
pinch kosher salt
1/2 cup (100g) brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
4 tablespoons butter, melted
whipped cream (recipe follows)
1. Preheat oven to 400 degrees (200 degrees celsius). Using a sharp knife, cut the pumpkin in half and remove the seeds and stem. Cut each half into wedges and use a knife to cut off the pumpkin fibers. Line up slices in a glass baking dish. Sprinkle with salt.
2. In a small bowl, combine sugar, spices, and melted butter. Spoon over pumpkin wedges and roast for 25-30 minutes, removing halfway through baking time and brush the pumpkin slices with the sugar mixture that has melted and collected in the bottom of the dish. Return to the oven and bake until pumpkin is fork tender. Garnish with whipped cream.
whipped cream
1/2 cup (125mL) heavy cream
2 tablespoons confectioner’s sugar
1/2 teaspoon pure vanilla extract
1. Whisk cream by hand (good luck with that–I always feel like my arm will fall off), or with an electric mixer until soft peaks form.
2. Stir in sugar and vanilla.
21 Responses to “roasted pumpkin slices”
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STUNNING!!
Yes, I like the theme weeks
Fabulous! I may actually have to try this!
As for the other two, “good breeding” is on my mind. My 19yod started classes at the local CC, and the teacher in her writing class assaulted them with a poem about promiscuity, then the class proceeded to discuss sexual behaviors–explicitly. She felt prompted to leave, but can we please have a conversation about what is and is not appropriate to discuss in public??? and “polite” words in place of vulgarity???(this is a general plea mind you, just ranting I suppose. In general there are polite ways to say things like rape (violated maybe) etc.) She is pondering and praying about whether she should drop the class or transfer to a different writing class.
Anyway, knowing how to speak politely, and knowing when NOT to say something and how-THAT’S good breeding as Mrs. Bennet would say.
Sounds wonderful.
I’ve never seen pumpkin served that way! Looks delicious!
yum.
Thanks for the great pumpkin idea… random question – would this work if you made ahead of time and then ate at room temp (or cold)? Any other dipping ideas besides the whipped cream? I’m thinking of this as a great idea for my boys’ preschool class snack (each family brings a snack one time a month).
As for reading – any great ideas for holiday books (Halloween, Thanksgiving, Fall, Christmas, Winter, etc.)?
As for breading – I’m always up for any discipline tips! Thanks!
I have been craving something along these lines! This will make a wonderful snack for my daughter.
Wow, they look amazing! I’ve never seen pumpkin served that way either. Can you eat it skin and all?
Love the themed weeks! Pumpkin is my favorite, and this looks amazing! Looking forward to the rest of the week!!! Yum!
I love pumpkin – especially savory instead of sweet. If you do continue in theme week mode (which I think is entirely appropriate for fall – the best food is always fall food.) I would love a savory pumpkin dish that is not pumpkin soup. I tried your steel-cut oats with apples today – AMAZING! I love your blog.
2 Book suggestions. “Fantastic Mr Fox” – Roald Dahl, because the movie is coming out soon and that’s always a great incentive to get children to read and “They Cage the Animals at Night” – Jennings Michael Burch, not as horrible as it sounds. One of the most wonderful books I’ve read in a long time. It’s along the lines of Frank McCourt and autobiog about the life of a small boy and his family.
Like I said just suggestions
@Raquael—- I remember reading Fantastic Mr. Fox on a night when I had a book report due the next day when I was in 3rd or 4th grade—great suggestion. The book by Burch has a really interesting title. I’ll have to look into it. Thanks for the suggestion.
@Kris —- Well, you caught me. I will actually be doing a pumpkin soup this week. I couldn’t help it. But I will actually be posting a pumpkin pasta with sage and goat cheese, if I can ever get the kids to bed tonight.
@Jen T —-I think I will try to do a lot of themed weeks from now on. It will help keep me on track and organized.
@Amy You can eat the skin, actually— my friend did — but it doesn’t taste very good. It peels off really easily though.
@mo — I imagine this would taste good at room temperature. Tomorrow I’ll try it out for lunch. Thanks for your ideas!
@Jeanetta — It does bother me often, that in the name of freedom of speech, we see and hear things presented in careless and vulgar ways. Maybe I could write a bit on how to teach kids the subtle art of being tactful.
Wow. Those look amazing. The tops look all caramelicious. Roasted squash and pumpkins = fall. Cannot wait to try these.
[...] made a comment on the pumpkin slices post that they wanted to see some savory pumpkin dishes that weren’t soup. I posted the [...]
[...] I posted – Pumpkin & Goat Cheese Lasagna – to this surprising little sweet snack, Roasted Pumpkin Slices. And that Squash Soup? I’m not really just craving it, I’m absolutely dying to make [...]
Looks yummy!
As for books, I’m pretty excited about the new Hitchhiker’s Guide to the Galaxy book that was written by Eoin Colfer!
@Connie Really? I didn’t know that other people wrote other Hitchhiker’s Guides.
I never thought to eat pumpkin like that but it makes perfect since. Thanks for the recipe!
What a beautiful way to serve a gorgeous vegetable. Did you know that pumpkins are native to the Americas? Before Europeans encountered pumpkins they made their jack-o-lanterns out of turnips!
Those pumpkin slices look worth trying. Beautiful photography also. We miss you and your cute little family in our ward.