Roasted pumpkin with honey, butter, and cayenne pepper are the greatest. Only three ingredients are needed for a delicious fall dish.
There are just two weeks left till Halloween, and it seems like everyone, and everything is decked up in ghouls and pumpkins. So today, I’m sharing a recipe for honey butter roasted pumpkin, which is a great way to use up some of your pumpkins this fall.
This dish is as easy to make as it is tasty. It’s hard to believe that pumpkins can taste this amazing.
Honey, butter, and pumpkins are the only three items needed to make this honey butter roasted pumpkin. Adding cayenne pepper is optional, but I like a little kick in my food, so I decided to do so.
A roasted pumpkin that’s soft, smooth, silky, sweet, and buttery is the end result, and it’s so amazing you’ll want to serve it as the main course.
My preference is more miniature kabocha pumpkins, but regular pumpkins work just as well. Slice the pumpkin into wedges by picking a smaller pumpkin. I sliced the pumpkin with a cleaver. This pumpkin season, give my dish a try — you’ll be glad you did.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 138 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- BAKED CHICKEN WITH HONEY GARLIC
- CHICKEN CASSEROLE WITH POTATOES
- BROCCOLINI WITH GARLIC BUTTER
- PARMESAN ZUCCHINI CHIPS
INGREDIENTS
- 12 oz. (340 g) small pumpkin, slice into wedges
- 2 tbsp. melted salted butter
- 2 tbsp. honey
- cayenne pepper to taste, optional
INSTRUCTIONS
- Preheat your oven to 400 degrees Fahrenheit (207 degrees Celsius).
- If adding cayenne pepper, blend the melted butter with honey and whisk to incorporate. It is crucial to thoroughly coat each piece of the pumpkin in honey butter before placing it in a baking dish.
- Bake the pumpkin on a parchment-lined baking sheet. The flesh should be soft and supple, about 20 minutes in the oven. It’s time to eat now.
NOTES
- When using unsalted butter, add a sprinkle of salt to the honey-butter mixture.