It has recently come to our attention that there are people out there who are unaware that eating roasted pumpkin is a thing. Oh, the humanity! In an effort to remedy this unspeakable tragedy, we bring you Maple Spice Roasted Pumpkin.
Turn this knowledge into action. Serve roasted pumpkin to your families. Tell your friends and neighbors. Call your Senators and Representatives and ask that they support making October National Pumpkin Awareness Month. Remember, only you can prevent pumpkin ignorance.Print
Maple Spice Roasted Pumpkin
- 1 small sugar pumpkin or pie pumpkin, about 2 pounds
- 2 tbsp extra-virgin olive oil, divided
- 2 tbsp Lakanto Golden Sweetener
- 1 tbsp Lakanto Maple Flavored Syrup
- 3/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg or ground allspice (or combination thereof)
- 1/8 tsp ground cloves
- Pinch of salt
- Optional: Drizzle of coconut milk for serving (canned/full fat).
- Line a large rimmed baking sheet with parchment paper, then spread a teaspoon of the olive oil over the parchment. Place oven rack at center position, and preheat oven to 400 degrees F.
- Wash and dry the pumpkin, then snap the stem from the top. These little guys are harder to cut through than appearances would suggest. Fortunately, we have a fundamental grasp of physics. Insert a large, sharp knife straight down into the stem area and press all the way down to the bottom of the pumpkin. If you let go, the pumpkin should be sitting upright with a giant knife sticking out of the top. Bring the handle downward (in the direction of the sharp blade edge) to cut through half of the pumpkin. Turn the pumpkin 180 degrees and repeat to cut through other half of the pumpkin.
- Use a melon baller, ice cream scoop, or a large spoon to scoop out the seeds and stringy pulp (save the seeds for roasting, if desired). Be careful – these little guys are more fragile than their bigger cousins.
- Once cleaned, flip cut side down and use a large, sharp knife to cut into uniform 1/2 to 3/4-inch thick slices. If necessary, use the same trick from before and insert the knife straight down through the middle of the arch, then slice downward, then turn the pumpkin half around and repeat on the other side. Use a paring knife to trim off any remaining pulp from the inside of the slices, then lay slices on the prepared baking sheet.
- In a small bowl, combine remaining oil, Lakanto sweeteners, and spices. Hold each pumpkin slice over the bowl while lightly brushing the inside and top surfaces with the mixture. When finished, you should still have about half of the mixture remaining.
- Roast for 10 minutes, then remove from oven and flip the slices. Brush the remaining mixture on the top of the slices (use it all).
- Roast another 15 minutes, then flip the slices again and finish roasting another 5 minutes. Let sit a few minutes, then divide slices between four plates, drizzle with coconut milk, if desired, and serve.
Store cooled slices in a glass airtight container for up to 4 days. Leftovers are outstanding when gently heated.
The skin of the pumpkin can be eaten or peeled away when eating. We recommend leaving the skin on to help the slices hold their shape and avoid the peril of trying to slice a peeled pumpkin.
Keywords: ROASTED PUMPKIN, PALEO, SUGAR-FREE, VEGAN, VEGETARIAN, MAPLE LAKANTO, MAPLE SPICE, PLANTBASED, PLANT-BASED, FALL RECIPES, PSL, PUMPKIN PIE FLAVOR, PUMPKIN SPICE, PUMPKIN, CINNAMON