Sunday, 30 November 2014

Sweet and spicy roasted pumpkin

Even though Thanksgiving is over, you didn't really expect to see pumpkin recipes disappear around here, right? 


Easy, healthy recipes: sweet and spice roasted pumpkin {Welcome to Mommyhood} #paleo, #easyhealthyrecipes, #roastedpumpkin

Because my raging pumpkin obsession is still going strong and all things pumpkin are still on 'need to cook and devour straight away' list. I've really been loving all sorts of savory dishes lately. This sweet-savory-spicy pumpkin recipe was a pretty fantastic blend of deliciously sweet pumpkin with some fresh herbs and chili peppers all contributing to my taste buds doing a happy dance! 

Easy, healthy recipes: sweet and spice roasted pumpkin {Welcome to Mommyhood} #paleo, #easyhealthyrecipes, #roastedpumpkin

This pumpkin was actually the last bit of goodies that I had used up from the last time I went to the market - as in three weeks ago. Which reminds me - I haven't been to the bigger market in three weeks. Whaaat the what. 

My desire to cook is directly correlated to the amount of time I spend at the market. Fresh fruits and vegetables are essential to any sorts of happenings in my kitchen. And going to the market as opposed to a conventional grocery store also means that I get to save quite a lot of money. As in - thirty euro for a fully stocked refrigerator filled with delicious greens and sweet potatoes (because that's pretty much all I eat). We're not even going to chat about the quality of produce at a grocery store as opposed to the market. 

Okay maybe a little. There's a serious difference between the taste of produce from a grocery store here and what I get from the market. The latter is fresher, and that means that it also needs to be used straight away. Now that I finally have a car that I can drive places (assuming that I don't get waaay lost and end up in Germany or France. Oohh France!), I can actually get to my favourite market on the weekdays without shoving my kid onto a million and a half forms of public transportation. 

One more random side note about Europe - have you ever driven here? I mean gone from one country to another. I've always been so astonished that you can leave one country for another and not even know it. Hello France, I had no idea I even crossed the border into Belgium. Oh Europe, you're fun. Although I guess it's like crossing state borders in the US. Except people speak different languages.

So much talking, here's some pumpkin to make up for it! 

Easy, healthy recipes: sweet and spice roasted pumpkin {Welcome to Mommyhood} #paleo, #easyhealthyrecipes, #roastedpumpkin






Easy healthy recipes: 
Roasted pumpkin



Time


30 minutes (15-20 minutes cook time, 5 minutes prep time)


Portions 


2-4 adult portions as a side dish

Ingredients


Easy, healthy recipes: sweet and spice roasted pumpkin {Welcome to Mommyhood} #paleo, #easyhealthyrecipes, #roastedpumpkin

  • Half a small pumpkin, sliced (or you can use a whole one, but then you need to double the remaining ingredients) 
  • 1 full head of garlic
  • 1 onion
  • 1 sprig of fresh rosemary (chopped)
  • 1 sprig of fresh thyme
  • 1-2 tablespoons honey
  • 1 tablespoon coconut oil
  • 1 tablespoon red wine vinegar
  • Half a red chili pepper (de-seeded if you don't like heat)
  • Salt and pepper to taste 

Easy, healthy recipes: sweet and spice roasted pumpkin {Welcome to Mommyhood} #paleo, #easyhealthyrecipes, #roastedpumpkin


Instructions



  • Preheat oven to 200 degrees Celsius or 395 degrees Fahrenheit
  • Slice the pumpkin in half
  • Scoop out the seeds with a spoon
  • Slice into strips. You can leave the outer skin on

Easy, healthy recipes: sweet and spice roasted pumpkin {Welcome to Mommyhood} #paleo, #easyhealthyrecipes, #roastedpumpkin

  • Place into baking tray
  • Peel onion and cut into thick chunks
  • Place onto the baking tray 
  • Remove the top of the garlic so it looks like this: 

Easy, healthy recipes: sweet and spice roasted pumpkin {Welcome to Mommyhood} #paleo, #easyhealthyrecipes, #roastedpumpkin

  • In a small bowl, mix together coconut oil, vinegar, and honey
  • Drizzle over the pumpkin
  • Add the rosemary, thyme, salt, pepper, and chili pepper if using 
  • Bake for 15 minutes
  • Check the pumpkin by pricking it with a fork. Once the fork goes in smoothly, the pumpkin is cooked. If you prefer it very soft, cook for an additional 5 minutes and check again. 


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Thank you for stopping by!
Yuliya