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Maple Cinnamon Roasted Pumpkin Recipe photo
Maple Cinnamon Roasted Pumpkin Recipe
Sarah Shilhavy Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 5 minutes

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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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
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!
# Posted By Joan W | 11/8/12 4:34 PM
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!
# Posted By Suzy | 11/21/12 11:03 AM

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