Every year it’s the same story. I buy pumpkins and on November 1st. I throw them away because they are rotten or too big to cook. This year, I decided to change that by buying smaller pumpkins and use them afterward. I am sure you agree that throwing away food is a bit heartbreaking, not only for the waste of money but also because thinking that some people would walk miles just to have what ends up in my garbage makes me think twice.
First we don’t have to eat the whole pumpkin in one meal. It can be frozen. We just have to cook it and personally find that roasting is the best way to get the best flavour and also helps to keep the most nutriments as possible.
Here I give a basic recipe, but you can add spices, salt and pepper. As spices you could put cinnamon, curry or cumin, and maybe a bit of Espelette pepper.
This recipe is also great for a Thanksgiving diner. Tasty and colourful on a table.
Preparation time: 15 minutes
Cooking time: 45 minutes
- 1 organic pumpkin
- 6tbsp. (90ml) of melted coconut oil (approximate quantity, it all depend on the size of your pumpkin)
- Organic brown sugar (enough to sprinkle your pumpkin)
- Preheat your oven to 400º.
- Slice your pumpkin to make 1″ thick pieces. The way I do it is that I cut it in half and I place it face down so it doesn’t roll and it’s more stable that way. Less chances to cut myself.
- Put your slices on a cookie sheet and brush them with the melted coconut oil.
- Sprinkle with brown sugar. That way it caramelize them. The sweetness will depend on how much you put. At that stage, you put the spices you want.
- Put it in the oven for 40 to 45 minutes. After 20 minutes, turn your pieces and finish the roasting.
After that you can serve them and eat them right away or freeze your left overs for future use. You can do that with butternut squash too!