This vegan, gluten-free, eggs-free, nuts-free, soy-free and lactose free spicy roast pumpkin is a delicious and light dinner recipe.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 55 mins – easy
🍽 5 servings – 98 kcal per serving
|
Serving 188g |
Fat 5g |
Sat. fat 0g |
Sodium 234mg |
|
Carbs 12g |
Fibers 1g |
Sugars 5g |
Proteins 1g |
INGREDIENTS
- 2 lbs pumpkins
- 2 tbsp olive oil
- half tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
TOOLS
- 1 oven
- 1 peeler
- 1 knife
- 1 roasting tray
STEPS
Peel the pumpkins with a peeler.
Cut the peeled pumpkins into cubes.
Place the pumpkin cubes on a roasting tray. Sprinkle with salt, black pepper, and ground cumin. Drizzle with olive oil.
Preheat the oven to 400°F for 17 minutes.
Place the roasting tray in a hot oven. Bake for 45 minutes. Then turn off the heat and remove the roasting tray from the oven.
It’s ready to be served !
