Roasted Herbed Pumpkin Recipes
ROAST PUMPKIN SPINACH FETA SALAD
This 30-minute roasted pumpkin spinach feta salad recipe is bursting with color and flavor! Perfect for seasonal entertaining during the holidays but also as a lovely fall or winter side dish.
Provided by Alena
Categories Salads + Bowls
Time 30m
Number Of Ingredients 10
Steps:
- Preheat your oven to 400° F (200° C) and line a baking tray with parchment paper.
- Arrange the pumpkin slices, pear and onion in a single layer on the tray and roast for 20-25 minutes.
- If you want to sprinkle some toasted walnuts on your pumpkin feta salad, you can put them on the same tray next to the pears for the last 5 minutes of baking!
- Once the pumpkin, onion and pears have become tender and golden, remove them from the oven and set aside to cool.
- In the meantime, put the washed spinach and arugula into a large bowl.
- In a jar or small bowl, whisk together the dressing ingredients or give it a good shake with a leak-proof lid on to combine.
- Finally, arrange your roast pumpkin and feta salad by adding the baked and still warm goodness on your leafy greens, then top with herbed tofu feta, pomegranate seeds and toasted walnuts.
- Finish off with some fresh mint leaves and drizzle with mustard dressing. Toss to combine and enjoy immediately!
Nutrition Facts : Calories 274 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 13 grams fat, Fiber 8 grams fiber, Protein 12 grams protein, SaturatedFat 2 grams saturated fat, Sodium 282 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
BALSAMIC-ROASTED PUMPKIN WITH GOAT CHEESE
I had an overabundance of pumpkin grow in my garden this year, and wanted to try something different from the usual sweet pumpkin recipes--this was the end result. It's a great side dish to any protein, or even a great addition to a salad. Make sure to be very careful when cutting your pumpkin--use a sharp knife, and keep the pumpkin from rolling around when slicing.
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash Winter Squash Pumpkin
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
- Place pumpkin onto a secure cutting board. Cut the top and bottom off the pumpkin, removing as much of the stem as possible. Use a sharp vegetable peeler or a paring knife to remove the pumpkin peel. Cut pumpkin in half, and use a spoon to scoop out seeds and strings. Trim away any pieces of stem that may remain. Cut each pumpkin half into 1/2-inch strips. Chop each strip into 1/2-inch cubes. Place cubed pumpkin into a large bowl.
- Mix balsamic vinegar, maple syrup, olive oil, garlic powder, onion powder, salt, and pepper together in a small bowl until thoroughly combined. Pour over pumpkin pieces and toss to thoroughly coat. Pour pumpkin into an even layer on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Stir gently, then continue baking until pumpkin is softened and slightly caramelized, 25 to 30 minutes more, stirring again if needed. Serve pumpkin warm, topped with goat cheese and fresh oregano.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 32.7 g, Cholesterol 11.2 mg, Fat 11.4 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 4 g, Sodium 321.9 mg, Sugar 13.5 g
ROASTED HERBED PUMPKIN
This is such an easy side dish recipe that can be made in a jiffy. The roasted pumpkin is flavored with a range of herbs and spices that you can adjust to your own preference.
Provided by ilka222
Categories Side Dish Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne in a bowl. Add pumpkin pieces and toss with spice mix. Layer in a roasting dish.
- Bake in the preheated oven until soft, about 30 minutes.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 9.1 g, Fat 7.2 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 583.6 mg, Sugar 1.6 g
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BLACK RICE, HERB AND ROASTED PUMPKIN SALAD WITH CRUMBLED FETA
From healthyfood.com
5/5 Total Time 45 minsCategory SaladsCalories 259 per serving
- 1 Preheat oven to 180°C. Line a large baking tray with baking paper. In a large bowl, combine 1 tablespoon of the maple syrup and cinnamon. Add pumpkin, toss to coat then place on prepared tray. Bake for 30-35 minutes, or until tender.
- 2 Meanwhile, cook rice following packet instructions. In a large bowl, set rice aside to cool slightly.
- 3 Add roasted pumpkin, rocket, parsley and onion to rice. In a small bowl, whisk lemon juice, olive oil, sumac, mustard and remaining maple syrup. Pour over salad and gently toss to coat. Top with crumbled feta and serve.
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From healthyrecipesblogs.com
5/5 (163)Calories 108 per servingCategory Side Dish
- Preheat your oven to 425 degrees F. Set an oven rack to the lowest position. Line a large rimmed baking sheet with parchment paper.
- Wash and dry the pumpkin. Place it in the microwave and microwave it for one minute on high, to soften.*
- Carefully, using a very sharp chef’s knife and back-and-forth sawing motions, cut the pumpkin in half (slice a sliver from the stem side first if you don’t want to cut through the stem, which is difficult to do).
- Use a large metal spoon to remove the pulp and the seeds. If some stubborn pulp remains, cut it with kitchen scissors. If desired, save the seeds to make roasted pumpkin seeds.
HOW TO ROAST PUMPKIN SEEDS + 6 PUMPKIN SEED ... - WHOLEFULLY
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Reviews 209Calories 269 per servingCategory Snacks
- Clean the pumpkin seeds by removing them from the pumpkin, and then picking any large chunks out.
- Fill a medium-size mixing bowl with warm water. Add in the pumpkin seeds, and then swirl around with your hand or a spoon to dislodge any of the pumpkin "gunk." Let rest for five minutes. The pumpkin seeds will float to the top, and the pumpkin guts will sink to the bottom.
VEGAN ROASTED PUMPKIN CURRY - USE YOUR NOODLES
From useyournoodles.eu
Servings 4Total Time 45 minsEstimated Reading Time 4 mins
- Peel and cube the pumpkin, transfer to a baking tray and lightly oil. Put in the oven for at least 20 minutes until soft.
- Meanwhile, heat a large pot over medium heat. Once hot, add coconut oil, onion, and ginger. Sauté for 2-3 minutes, stirring frequently.
PERFECT ROASTED PUMPKIN SEEDS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.6/5 (20)Calories 186 per servingCategory Snack
- To clean your pumpkin seeds: Place the pumpkin seeds in a colander. Run water over the seeds and swish them around, removing any obvious bits of pumpkin flesh along the way. Drain off the excess water. Create a double layer of paper grocery bags (one inside the other). Place the seeds inside with a clean, lint-free tea towel or several paper towels. Fold the bag to close and shake it all around! They should be dry enough at this point.
- To toast your pumpkin seeds: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Place your rinsed and dried pumpkin seeds on the prepared baking sheet. Add the oil, sweetener (if using) and salt. Stir until all of the seeds are coated, then spread them in an even layer across the baking sheet.
- Bake for 12 to 16 minutes, stirring every 5 minutes, until the seeds are fragrant and turning golden. Season them with additional salt, to taste. If desired, season with black pepper, to taste, or stir in the pumpkin spice blend or curry powder. Enjoy.
ROASTED HERBED RED POTATOES - FRESH APRIL FLOURS
From freshaprilflours.com
5/5 (7)Total Time 1 hr 10 mins
- Preheat the oven to 400ºF. Grease a large baking sheet with non-stick spray or olive oil. Set aside.
- In a large bowl, toss together all of the ingredients except the parsley until potatoes are evenly coated. Pour coated potatoes onto prepared baking sheet, spreading them out as evenly as possible.
- Bake for 45-55 minutes, turning every 15 minutes with a spatula, until browned and crisp. Sprinkle with fresh parsley before serving. Potatoes are best served immediately, but will stay fresh in an airtight container in the refrigerator up to 3 days. Reheat in the microwave as needed, or reheat on baking sheet or large casserole dish, covered, in a 300ºF oven for 10-15 minutes or until heated through.
PARMESAN HERB ROASTED SWEET POTATOES - PUMPKIN 'N SPICE
From pumpkinnspice.com
4.9/5 (15)Total Time 45 minsCategory Side DishCalories 203 per serving
- Preheat oven to 400°F. Lightly coat a large baking pan with non-stick cooking spray or line with parchment paper. Set aside.
- In a medium bowl, combine the olive oil, Parmesan cheese, Italian seasoning, garlic powder, salt and pepper. Add diced potatoes and toss to coat.
- Spread potatoes in an even layer onto prepared pan. Bake for 32-35 minutes, or until lightly browned and crispy. Remove from oven and let cool for 5 minutes.
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From sweetandsavorymeals.com
Ratings 9Calories 630 per servingCategory Main Course
- Take the turkey out of the brine water and place it on a rack inside a roasting pan in the fridge for at 3-5 hours so it dried throughly. Pat dry it with paper towels as well.
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From shaynaskitchen.com
- Wash the pumpkin thoroughly. Cut in half and remove the seeds with a spoon. Cut the pumpkin into wedges about 0.5-1 inches thick.
- On a parchment lined baking sheet, arrange the wedges in a single layer. Brush with olive oil and sprinkle with salt, pepper, paprika, nutmeg and cayenne.
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