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Spicy Roasted Pumpkin with Pecans

  • Servings:

    Serves 6 as an appetizer

  • Prep Time:

    20 minutes

  • Cook Time:

    45 minutes

Ingredients

1 (2+1/2 to 3 lb.) cooking pumpkin
2 Tbsp. canola oil
1 1/2 tsp. Taste of Inspirations Cabo Chipotle Dry Rub
1/8 tsp. salt, or to taste
1/4 tsp. cayenne, or to taste
3/4 cup coarsely chopped pecans
1 Tbsp. light brown sugar, or to taste
Spicy Roasted Pumpkin with Pecans

Directions

1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with foil and spray with vegetable cooking spray; set aside.
2. Halve the pumpkin; scrape out and discard the strings and seeds. Using a vegetable peeler, peel the pumpkin. Cut the flesh into 1-inch chunks.
3. Place the pumpkin pieces in a large bowl and toss with oil, rub, salt, cayenne, pecans, and sugar, stirring to coat pumpkin evenly with seasonings. Spread the mixture on the prepared baking sheet in a single layer.
4. Roast until pumpkin is tender, about 40 to 45 minutes, stirring once or twice during cooking. Serve hot.
Source: Hannaford fresh Magazine, September - October 2011 - Recipe by Jane Dornbusch

Nutrition

Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 190 kcal (10%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 2 g (8%)
Cholesterol n/a
Sodium 70 mg (3%)
Total Carbohydrates 16 g (5%)
Dietary Fiber 2 g (8%)
Protein 3 g (5%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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