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Plate of roasted pumpkin with a sprinkle of mixed seeds for a healthy dish

Roasted Pumpkin with Mixed Seeds

A delicious and nutritious dish that highlights the natural sweetness of pumpkin complemented by crunchy toasted mixed seeds.
Stampa ricetta Pin Recipe
Preparazione 15 minuti
Cottura 30 minuti
Tempo totale 45 minuti
Porzioni: 4 servings
Portata: Main Course, Side Dish
Cucina: American, Vegan
Calorie: 200
Ingredients Method Notes

Ingredienti
  

Pumpkin Preparation
  • 1 medium medium pumpkin Choose a firm pumpkin that feels heavy for its size.
  • 2 tablespoons olive oil
  • to taste Salt
  • to taste Pepper
  • 1/2 cup mixed seeds (pumpkin seeds, sunflower seeds, sesame seeds) You can vary the seed mix based on preference.
  • 1 teaspoon paprika (optional) For added flavor.
  • 1 teaspoon garlic powder (optional) For added flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Cut the pumpkin in half, scoop out the seeds, and peel if desired. Cut the pumpkin into wedges or cubes.
  3. In a large bowl, toss the pumpkin pieces with olive oil, salt, pepper, and any additional spices like paprika or garlic powder.
Roasting
  1. Spread the pumpkin on a baking sheet lined with parchment paper.
  2. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. Meanwhile, toast the mixed seeds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant.
  4. Once the pumpkin is done, remove it from the oven and sprinkle the toasted seeds over the top before serving.

Note

Roasted Pumpkin with Mixed Seeds can be served as a side dish or a main course. Pair it with grains like quinoa or rice, or add it to salads for extra flavor and texture. For a heartier meal, enjoy it with grilled chicken or fish. Drizzle with balsamic glaze or lemon juice for enhanced flavors. Store leftovers in an airtight container in the refrigerator for up to 3 days separately from the seeds to maintain crunchiness.