Best 3 Roasted Herbed Pumpkin Recipes
# Roasted Herbed Pumpkin: A Culinary Journey into Fall Flavors
As autumn's golden hues paint the landscape, the humble pumpkin takes center stage, offering a bounty of culinary delights. Prepare to embark on a flavorful adventure with our collection of roasted herbed pumpkin recipes, where each bite promises a symphony of autumnal flavors. Discover the art of transforming this seasonal superstar into delectable dishes that will warm your heart and tantalize your taste buds. From savory main courses to delectable desserts, our recipes showcase the versatility of roasted pumpkin, inviting you to create a memorable dining experience.
## Recipes in the Article:
1. **Roasted Herb-Crusted Pumpkin with Goat Cheese and Honey**: Indulge in a symphony of textures and flavors as tender pumpkin cubes, coated in a vibrant herb crust, mingle with creamy goat cheese and a drizzle of sweet honey.
2. **Pumpkin and Sausage Stuffed Shells**: Embark on a culinary journey to Italy with these delectable shells, filled with a savory blend of roasted pumpkin, succulent sausage, and a rich tomato sauce.
3. **Pumpkin Risotto with Roasted Brussels Sprouts**: Experience the epitome of comfort food with this creamy risotto, where roasted pumpkin and Brussels sprouts dance harmoniously, enveloped in a velvety parmesan sauce.
4. **Roasted Pumpkin Soup with Spiced Croutons**: Embrace the essence of fall with this velvety soup, where roasted pumpkin blends seamlessly with aromatic spices, creating a symphony of flavors that will soothe your soul.
5. **Pumpkin Pie Bars with Gingersnap Crust**: Conclude your culinary journey with a sweet indulgence. These pumpkin pie bars, featuring a gingersnap crust and a creamy pumpkin filling, offer a perfect balance of flavors and textures, leaving you craving more.
BEST ROASTED PUMPKIN SEEDS
These toasted snacks can be prepared while your loved ones are still carving the pumpkins.
Provided by Kate O'Shea
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 40m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Clean and dry pumpkin seeds so there is no goo or strings.
- Melt butter onto a cookie sheet. Spread pumpkin seeds evenly over the buttered sheet and sprinkle with salt and water.
- Bake in the preheated oven for 10 to 15 minutes, shaking the pan every 4 minutes to ensure even baking.
Nutrition Facts : Calories 79.8 calories, Carbohydrate 8.6 g, Cholesterol 2.5 mg, Fat 4.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 203.6 mg
ROASTED PUMPKIN
This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Cut pumpkin in half; scrape out seeds.
- Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
- Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.
Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g
ROASTED PUMPKIN SOUP
Instead of sugar pumpkins, you can use other winter squash in our Roasted Pumpkin Soup recipe. Kabocha, calabaza, and Hubbard are the best alternatives. Choose a squash that feels heavy for its size and is free of soft spots. The soup can be garnished with toasted pepitas or a dollop of sour cream-or both.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
- Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.
Tips:
- Choose the right pumpkin: Look for a small, sugar pumpkin or a pie pumpkin. These varieties are best for roasting because they have a sweeter flavor and a denser texture than larger pumpkins.
- Cut the pumpkin into even-sized pieces: This will help them cook evenly. If the pieces are too large, they will take longer to cook and may not be as tender.
- Season the pumpkin with herbs and spices: This will help to enhance the flavor of the pumpkin. Some good options include rosemary, thyme, sage, garlic powder, and onion powder.
- Roast the pumpkin at a high temperature: This will help to caramelize the pumpkin and give it a slightly crispy texture. A temperature of 425 degrees Fahrenheit is ideal.
- Roast the pumpkin until it is tender: This will usually take about 20-30 minutes. You can check the pumpkin by inserting a fork into it. If the fork goes in easily, the pumpkin is done.
Conclusion:
Roasted herbed pumpkin is a delicious and versatile dish that can be enjoyed on its own or as a side dish. It is a good source of vitamins and minerals, and it is also a low-calorie food. Whether you are looking for a healthy and flavorful snack or a side dish to complement your main course, roasted herbed pumpkin is a great option.
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