Pumpkins are a versatile ingredient that can be used in a variety of dishes. They’re low in fat, sodium and cholesterol, and contain a range of vitamins and minerals.
They’re also a great source of fibre, potassium and iron. They’re a healthy addition to any autumn dinner or lunch.
Sweet
Pumpkin is one of my favourite vegetables — it’s sweet, soft and creamy, with a rich flavour that compliments warm winter spices like cinnamon, nutmeg, cloves, ginger and chilli. Roasting the pumpkin slices intensifies these flavours, giving them a soft and buttery consistency that’s not possible to achieve on the stovetop alone.
Adding a little brown sugar to the seasoned pumpkin slices adds extra sweetness too. This makes a healthy snack for everyone (including kids!) and is perfect for those of us with fructose intolerances.
This recipe is an easy and hands off side dish that is ready in as little as 45 minutes, so perfect for busy Thanksgiving and Christmas holiday entertaining! Top with a creamy tahini miso dressing for a delicious and nutritious meal!
This roasted spiced pumpkin salad has a nice soft and tender texture, with layers of roasted pumpkin wedges, roasted red onions and coriander. Toasted pine nuts, pepitas and sunflower seeds add crunch too.
savoury
While pumpkin is best known as a dessert ingredient, it can be used to add depth to many savoury dishes. It works well in soups and stews, baked cheesy pasta, and even basic roast side dishes.
It’s a versatile base for curry blends, and a powerful ingredient that balances more complex spice combinations. It’s a good partner to cinnamon, nutmeg and ginger.
This savory recipe features a mix of spices that are all excellent with pumpkin. These include garam masala, coriander, cumin and smoked paprika.
These flavors pair with a bit of sweet, caramelized onion in this savory version of roasted pumpkin that’s a great option for a Thanksgiving side dish or as an addition to a fall salad.
To make these roasted pumpkin seeds, first scoop out the seeds from a sugar pumpkin or a larger carving pumpkin and discard as much stringy pulp as possible before soaking them in cool water for two hours. This helps to clean the seeds and increase their digestibility.
spicy
There’s a nutty, sweet depth to the roasted pumpkin flesh in this dish. It’s complemented by the spices, which are just right for a fall dinner.
A great way to use up your leftover pumpkin, this recipe is easy to make and delicious. You can serve it as a side dish with yoghurt dip or use it in your favourite vegetarian meals.
The flavours of a baked pumpkin are enhanced by the addition of paprika, chili and mace. These ingredients also help to boost the nutritional value of this dish.
You can vary the amount of paprika and chili depending on your taste. I prefer to add the full amount as it adds a little extra kick, but feel free to reduce it if you’re not a big fan of hot food.
You can enjoy these roasted pumpkin seeds any time you like, but they’re especially good at this time of year. They’re also a great treat for your little one who loves to eat.
nutty
The nutty flavor of roasted pumpkin is the star here. The spices and toasted seeds add a lot of depth to this salad that is more than just pumpkin and feta.
Toss the pumpkin chunks in oil, smoked paprika and seasoning before roasting. Then, sprinkle with pine nuts and pepitas for added texture.
When the roasted pumpkin is cooled, layer it with the yoghurt dressing and garnish with a few toasted nuts, seeds, coriander, and more. This is the perfect autumnal side dish that will be sure to impress guests at your next Thanksgiving dinner or other special occasion.
If you don’t have pumpkin seeds, you can use sunflower or pepitas instead. Just make sure to add a pinch of salt before roasting them to develop the flavors.
