Roasted Pumpkin
Photo: GWphotograph, CC BY-SA 4.0, via Wikimedia Commons
Thick wedges roasted until the edges brown and the center goes soft. Salt and butter, nothing else required.
Ingredients
- 2 lb pumpkin, peeled, seeded, and cut in thick wedges or 1 ½ inch chunks
- 2 tablespoons butter, melted
- ¾ teaspoon salt
- Black pepper
- 1 teaspoon caraway seed or dried dill, optional
- Chopped fresh dill or parsley
Instructions
Heat the oven to 400°F. Butter a sheet pan, or line it and brush the paper with a little of the melted butter.
Toss the pumpkin with the melted butter, salt, pepper, and the caraway or dried dill if using. Spread in one layer. Crowding steams the pieces instead of browning them.
Roast until the edges brown and a knife meets no resistance, 30 to 40 minutes. Turn once halfway.
Finish with fresh dill or parsley.
Notes
Pie pumpkin and sugar pumpkin roast better than a big carving pumpkin, which stays watery. If that is all you have, cut it smaller and roast longer, and do not cover the pan. Save the seeds, toss with salt and a little melted butter, and roast at 300°F until they pop and brown, 25 to 35 minutes. Orthodox fasting: use olive oil instead of butter. On oil-free days, roast plain with salt.