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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.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Honey Butter Roasted Pumpkin
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 400°F (207°C).
- 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
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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.
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
I tried your honey sweet potatoes now I’ll find a pumpkin to try your recipe.