roasted pumpkin1

Oh, it’s been a while. I’ve missed both the flavors of fall, as well as entertaining my creative hands.
Transition has been tough, and I’m still in the midst of change…I have not yet emerged from the other side

Yet, I simply couldn’t resist.

Meals have been simple and routine, as of late. In fact, they’ve been rather mundane and repetitive.

However, I was blessed once again with the sweetest sugar pie pumpkin around, from the sweetest sugar pie pumpkin friend I can imagine.

Thus, as I said, I couldn’t resist.


Sweet and Savory Roasted Pumpkin

1 medium sugar pie pumpkin, seeded, peeled, and roughly chopped (about 3-4 cups)
5 large cloves garlic, peeled and smashed
3 Tbs. fresh rosemary, minced
1 Tbs. extra virgin olive oil
3 tsp. Jacobsen Lemon Zest Flake Salt
1 tsp. Vietnamese cinnamon
1/2 tsp. cracked black pepper
2 cups baby leafy greens (baby spinach, baby kale, and baby chard)
1/4 cup Maytag blue cheese crumbles

Preheat oven to 425 degrees. After preparing the garden fresh fall pumpkin, toss with garlic, rosemary, oil, salt, cinnamon, and pepper. Roast in a glass baking dish, covered with foil, approximately 40 minutes, until soft but still maintaining structure and form.
Stir in greens to wilt.
Top with Maytag bleu and drizzle with a touch of extra oil.

Savor the true flavors of fall.


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