This simple recipe is a great side dish for most fall meals and it is fresh and seasonal during the fall. If you don't have pumpkin, but you do have other types of squash in your house, like acorn squash, you can substitute those for the pumpkin.
Garlic Roasted Pumpkin
- Fresh pumpkin
- 2 to 4 cloves of garlic (depending on size & preference)
- drizzle of olive oil
- fresh rosemary
Start by cutting the pumpkin in half and scraping off the seeds and gooey flesh protecting the seeds from the firm flesh of the pumpkins sidewall. If you enjoy pumpkin seeds you can set the seeds aside to separate from the stringy pumpkin insides to toast later. You will also want to peel the tough skin off your your pumpkin.
Once you have removed the seeds and peeled the pumpkin, cut it into one-inch slices. Next chop at two to four cloves of garlic, more if you love garlic and less if you want a more mild dish.
Preheat your oven to 350 degrees. Put your pumpkin slices into a baking dish, then mix in the garlic. Finish by lightly coating the pumpkin and garlic with a bit of olive oil and rosemary. Put the baking dish in the oven and bake for 30 to 45 minutes until the pumpkin is soft. Garnish with fresh rosemary. Remove from the oven and serve immediately.