October 5, 2012

Sweet & Spicy Roasted Pumpkin

In the spirit of the upcoming fall season, this pumpkin recipe is so delicious! These wonderfully sweet & spicy chunks of roasted pumpkin also create a wonderful base for pureed pumpkin soup if you have any leftovers.

Sweet & Spicy Roasted Pumpkin

3 Cups of Pumpkin raw pieces (cut in about 1-2" chunks)
1  1/2 Tablespoons Olive Oil
1  1/2 Tablespoons Maple Syrup
2-3 Garlic cloves (minced)
1/4 teaspoon dried Red Pepper flakes
Salt and Pepper to season

Preheat oven to 425 degrees. Set pumpkin chunks in a casserole dish. Whisk other ingredients together and pour over pumpkin. Toss to lightly coat.

Bake for 20-30 minutes, tossing once during roasting.

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