What’s for Dinner on National Pumpkin Day?
Honey Roasted Pumpkin, Of Course!
Today is National Pumpkin Day, and we are celebrating this delicious member of the squash family. Did you know that not only is pumpkin tasty, it’s also healthy? Eight of its health benefits are listed in: http://www.huffingtonpost.com/2014/09/04/pumpkin-health-benefits_n_1936919.html. That’s why we know pumpkins and honey are an amazing wellness-promoting pair. So, we are sharing a recipe for making Honey Roasted Pumpkin. Any weight-conscious reader could make this nutritious recipe for family and friends over the holidays. After all, pumpkins traditionally are part of fall and winter holiday food spreads. Luscious healthy pumpkin, raw wild-crafted honey, and good olive oil – how could it get any better than this?
Photo courtesy of steamykitchen.com
Honey Roasted Pumpkin Recipe
Ingredients
- 1 tbsp organic olive oil
- 1 tbsp Bee Wild Gallberry honey
- 3 cups raw organic pumpkin, cut in large pieces
- 1 dash good quality sea or Himalayan salt
- 1 dash pepper
Instructions
- Preheat oven to 375 degrees fahrenheit.
- Mix pumpkin with honey and olive oil.
- Put a silpat non-stick baking mat or oiled parchment paper liner in an oblong baking dish/pan.
- Arrange pumpkin on the lined baking dish in a single layer.
- Season pumpkin with salt and pepper.
- Loosely cover with foil and bake for 40 minutes.
- Uncover the dish and bake another 20 minutes.
- Pumpkin should be golden in color.
- Serve this warm, as a holiday side dish.
