Maple Cinnamon Roasted Pumpkin

Maple Cinnamon Roasted Pumpkin Recipe

Sarah Shilhavy Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 5 minutes

1/2 pie pumpkin, seeds removed and sliced
1/2 teaspoon cinnamon
Dash cayenne
1 tablespoon maple syrup
1 tablespoon coconut oil, melted
Salt
Freshly cracked black pepper

Preheat oven to 425 degrees °F. Lightly grease a cookie sheet with extra coconut oil.

Mix pumpkin with all ingredients in a large bowl and adjust salt and pepper to taste. Place on baking sheet in a single layer and bake for 25-40 minutes (depending on thickness). Pumpkin should be browned and soft enough to easily pierce with a fork.

Remove from baking sheet and serve (eating the rinds is optional.)

Recipe courtesy Sarah Shilhavy

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Published on November 8, 2012

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2 Comments

Suzy November 21, 2012 at 11:03 am - Reply

I just made this and they are scrumptious!  I also made a batch using honey and maple extract instead of the maple syrup and that was just as good. So simple to make, healthy and delicious.  Thanks for the recipe!

Joan W November 8, 2012 at 4:34 pm - Reply

Sounds great! I have not used cinnamon or maple when roasting my pumpkin- so must try! 
My two cents worth: Eat the rinds/skin! Probably the tastiest part! Have roasted pumpkin with the skin on for over 50years! Potatoes, sweet potatoes, carrots, beetroot, egg plant! Bit of an Aussie renegade, I know, but there has only one who hasn’t eaten the skin and she is kind of OCD anyway!

Maple Cinnamon Roasted Pumpkin