Halloween is two weeks away, and everywhere you turn, you see some sort of ghouls or pumpkins. I like the latter so today I am making this perfect Fall side dish of honey butter roasted pumpkin that will put your pumpkins into good use.
As simple as it sounds, this recipe is absolutely delicious. Who would have thought pumpkins could taste this good!
As the name suggests, this honey butter roasted pumpkin calls for only 3 ingredients: pumpkins, honey and butter. I love a bit of heat in everything, so I added a little cayenne pepper, which is optional.
The end result is soft, tender, silky, sweet, buttery roasted pumpkin that tastes so good and delicious you want to have it as the main dish.
I prefer the smaller kabocha pumpkin but regular pumpkin works just fine. Just pick out a smaller pumpkin so it’s easier to slice it into wedges. I used a cleaver to slice the pumpkin. Try my recipe this pumpkin season, you will love them!
How Many Calories Per Serving?
This recipe is only 138 calories per serving.
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Honey Butter Roasted Pumpkin
Honey Butter Roasted Pumpkin - best honey roasted pumpkin recipe, with butter and cayenne pepper. 3 ingredients only, perfect for Fall.
Ingredients
- 2 tablespoons melted salted butter
- 2 tablespoons honey
- cayenne pepper to taste, (optional)
- 12 oz small pumpkin or kabocha pumpkin, slice into wedges
Instructions
- Preheat oven to 400F.
- Combine the melted butter with honey and cayenne pepper (if using), stir to mix well. In a big bowl, toss the pumpkin with the honey butter, make sure the pumpkin slices are coated well.
- Arrange the pumpkin on a baking sheet lined with parchment paper. Bake for 20 minutes or until the flesh is tender and soft. Serve immediately.
Notes
If you use unsalted butter, add a pinch of salt to the honey butter mixture.
Nutrition Information
Serving Size
3 peopleAmount Per Serving Calories 138Total Fat 7gSaturated Fat 4gCholesterol 20mgSodium 68mgCarbohydrates 18gFiber 0gSugar 14gProtein 1g
Stephen Lamphear
Needs salt even with salted butter. I added ground black pepper, cumin and hot red pepper flakes for more depth of flavor. This might be great with real maple syrup instead of or part of the honey.
Tasted great = I ate a whole kabocha squash/pumpkin in one sitting: got my yellow veggy down! Will make often.
Janet
Few people here in the US consider Kabocha Squash to be a pumpkin, although in most of the world the word “pumpkin” is used for any winter squash. The species of squash known as “pumpkin here is Cucurbita pepo–acorn squash is from the same group, while Kabocha or “Japanese pumpkin,” is Cucurbita maxima, the same family as Hubbard squash which I purchased as “pumpkin” in Europe and the Middle East during my years as an expat. That said, Kabocha is my very favorite winter squash and this recipe looks simple and delicious. It should be equally wonderful with any winter squash
Lulu
I tried your honey sweet potatoes now I’ll find a pumpkin to try your recipe.