Spicy Roast Pumpkin
Make spicy roast pumpkin wedges with cumin, garam masala and red chili powder. An easy roasted pumpkin side dish with caramelized edges and tender, creamy centers.
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Servings
Ingredients
- 500 g pumpkin
- ½ teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh lemon juice, to drizzle
Instructions
- Preheat oven to 200ºC (400ºF).
- Peel pumpkin skin, remove seeds, and cut pumpkin into 2cm thick, evenly sized wedges.
- Place pumpkin wedges on a large baking tray.
- Add ground cumin, garam masala, red chili powder, olive oil, salt, and pepper.
- Toss until evenly coated.
- Arrange wedges in a single layer on the tray, leaving space between them.
- Roast for about 30-40 minutes, until tender, browned and caramelized on the edges.
- Finish with a light drizzle of fresh lemon juice.
Nutrition
Calories: 68kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 10mg | Potassium: 439mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10795IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 1mg