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?
How to Cook Roast Pumpkin Wedges
- 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.
- 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.