Roast pumpkin with cinnamon and seeds

An autumn treat from the garden. In the oven, the pumpkin caramelises all by itself.

⏱ 35 min · serves 1 · Lithuanian home cooking · Not spicy at all

213kcal
6 gprotein
30 gcarbs
10 gfat
6 gfibre

Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: none of the 14 EU allergens · may contain traces of peanuts and tree nuts (check the labels)

Ingredients (serves 1)

  • Butternut squash250 g
  • Rapeseed / sunflower oil5 g
  • Pumpkin seeds10 g

Also: Cinnamon, a pinch of salt

Method

  1. Preheat the oven to 200 °C (about 10 min). Wash the pumpkin, scoop out the seeds and cut it into 2 cm thick wedges (no need to peel butternut squash).
  2. Lay the wedges on a baking tray lined with baking paper, brush with 1 tsp oil (5 g) and sprinkle with cinnamon and a pinch of salt.
  3. Roast in the oven at 200 °C for 25–30 min, until the pumpkin is soft and the edges are lightly browned.
  4. Sprinkle with 10 g pumpkin seeds and serve warm.

Tips

  • Roast a whole tray – it keeps in the fridge for 3 days and works in porridge or salads too.

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Find this recipe in

SnacksCheap recipesVegetarianVeganOvenGluten-free

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.