This roasted yellow pumpkin has golden caramel edges – served with grilled chicken, fish, or whatever protein you are cooking. 5 simple side dishes!
Roasted yellow pumpkin
If you are looking for an easy use to consume summer pumpkin, this is my go-to. There are only five ingredients and a pot, which is not easy. Roasted veggies have something to bring out a natural sweetness – just throw away the pumpkin with a little olive oil, season, and let the oven work while preparing the rest of the meal. For easier summer pumpkin side dish recipes, try my grilled zucchini or these grilled zucchini bars.
Why does this work!
I love a side dish that you have no doubt, especially ones you can make on a pan! Here are the simple side dishes I made in the summer when my garden was full of summer pumpkins:
- Only 5 ingredients The ingredients list is short and you may have them all on hand except pumpkin.
- Fast: Unlike more heartbreaking vegetables like carrots and broccoli, pumpkins only take 12 minutes to grill.
- In the season: That great way to run out of pumpkin in summer!
- Dietary Restrictions: Weight observer friendly, vegetarian, vegan, gluten-free, paleo, Mediterranean diet-friendly, dairy-free, ketone, low-carb and anti-inflammatory
The ingredients you need
To roast yellow pumpkin, you only need 5 ingredients, which are mainly pantry! See the recipe card below for exact measurements.
- Yellow Pumpkin: Cut the pumpkin in half and cut it into half a month slices.
- olive oil Keep it from drying and helps the flavoring bar.
- seasoning: Salt, black pepper, garlic powder
How to roast yellow pumpkin
This easy roasted yellow pumpkin recipe takes only a few minutes to prepare and pop it out in the oven. See the recipe card at the bottom for printable orientation.
- season: Throw the sliced pumpkin into olive oil and sprinkle with salt, pepper and garlic powder. Place it on a single-layer plate pot.
- How long does it take to roast yellow pumpkin: Roast pumpkin at 400F for 10 to 12 minutes until the bottom turns golden brown.
change
- Pumpkin Options: Substitute zucchini.
- Improve a level And sprinkle with grated Parmesan or Sheep cheese when finished.
- Herbs: Top with fresh basil, chives or parsley.
- Tangerine: After removing the pan from the oven, squeeze the lemons over the vegetables.
Provide advice
Roasted summer pumpkin is very good with any protein. Here are some ideas:
yield: 4 Serve
Service size: 1 /4 recipes
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Preheat the oven to 400F.
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In a medium bowl, mix yellow pumpkin, olive oil, garlic powder, salt and pepper and toss together.
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Place the pumpkin on a single-layer baking sheet and bake on the lower part of the oven for 10 to 12 minutes or until the bottom turns golden. Remove immediately and eat immediately.
The final step:
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Serve: 1 /4 recipes,,,,, Calories: twenty three KCAL,,,,, carbohydrate: 2 g,,,,, protein: 0.5 g,,,,, Fatty: 2 g,,,,, sodium: 2 mg,,,,, fiber: 0.5 g
Storage
- refrigeration Squash lasts up to 4 days.
- heating It is in the oven or fryer until heated. You can microwave it, but it can be a little wet.
More Roasted Pumpkin Recipes You Will Love
For more side dishes ideas for using pumpkin, check out these Five delicious roasted pumpkin recipes Inspire your next meal!
If you do this Roasted Yellow Pumpkin RecipeI would love to see it. Tag me in your photo or video Instagram,,,,, Tiktokor Facebook. And make sure to join Skinnytaste Community See what everyone is doing!
