Ingredients:

  • 1 small Sugar Pumpkin (approx. 2 lbs / 900g), halved and seeded
  • 1.5 tbsp (22ml) Extra Virgin Olive Oil
  • 0.5 tsp (3g) Sea salt
  • 1.5 tbsp (22ml) Raw Honey
  • 1.5 tsp (4g) Ground Cinnamon
  • 0.25 tsp (1g) Freshly grated Nutmeg

Instructions:

  1. Prep the Oven: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. Section the Pumpkin: Halve the sugar pumpkin and scoop out the seeds. Note: Save those seeds! They are a fantastic high protein snack when roasted separately.
  3. Cut into Wedges: Slice the pumpkin into uniform 1 inch thick wedges. Keep the skin on — it softens beautifully and holds the wedge together.
  4. Initial Coat: Place the wedges in a large bowl and toss with the extra virgin olive oil and sea salt until every surface is shiny.
  5. Add the Aromatics: Drizzle the raw honey over the wedges and sprinkle the ground cinnamon and freshly grated nutmeg.
  6. Ensure Distribution: Toss everything again thoroughly. You want the spices to be a smooth coating, not clumps of dry powder.
  7. Arrange for Success: Spread the wedges on the prepared sheet in a single layer. Space them out so they don't touch, which prevents them from steaming.
  8. Roast to Mahogany: Bake for 20 minutes. Check for caramelized edges and a fork tender center. If needed, give them 5 more minutes.
  9. Rest and Set: Let the wedges sit on the tray for 2 minutes before moving. This allows the honey glaze to set and stick to the flesh. | Fresh Pumpkin | Canned Puree | | :--- | :--- | | Texture: Solid, structured wedges | Texture: Smooth, spreadable paste | | Flavor: Nutty, caramelized, complex | Flavor: Consistent, earthy, singular | | Best For: Snacks, salads, side dishes | Best For: Baking, soups, smoothies |