Sweet & Savory Roasted Pumpkin

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.