Easy Roast Pumpkin

October 9, 2012 , In: Side Dishes , With: No Comments

Pumpkins are just so pretty, aren’t they?  Every year fall comes and I admire those beautiful pumpkins, ask myself if I will really cook one if I buy one, and never do…  This year,  I was again admiring the pumpkins at Atwater Market here in Montreal, and I was determined to finally cook one.

Last month I broke down and finally bought Plenty at Appetite for Books in Westmount.  Really, I should have broken down earlier.  The book is excellent and inspiring, and apparently a best seller at their store.  There was a pumpkin recipe I was admiring, and I knew it would be the one to try.

First off, as you can see from the pic, there ain’t a lot of pumpkin on my pumpkin.  Even though I specifically asked the merchant for an eating pumpkin (vs just a decorative one) I think I may have still gotten the latter.  Oh well, it was still good.  I only used half the pumpkin but really could have used the entire thing this recipe was so good.  The other half I cut up for baby’s purée.  I put cinnamon on some slices, so we will see how he likes that!

I really altered the recipe to make it easy.  Instead of fresh garlic, I used garlic granules.   Instead of fresh dill, I somewhat embarrassingly used dried dill.  But hey, it worked.  I encourage you to use the fresh stuff, but if it just isn’t going to happen otherwise, go for the dried stuff.

Roast Pumpkin with Crumb Topping
adapted from Plenty

1 small pumpkin cut into 1/2″ slices (skin on)

For crumb topping:
1/3 cup dried breadcumbs
1 tsp garlic granules
1/4 cup grated parmesan
2 tsp dried thyme

For the dip:
1/3 cup sour cream
2 tbsp fresh dill

  • Heat oven to 375F
  • Mix ingredients for dip and set aside
  • Lay pumpkin pieces cut side down on foil lined baking sheet
  • Brush pumpkin slices with olive oil
  • Combine ingredients for the crumb topping and sprinkle on top
  • Roast for about 30 minutes, or until a fork easily goes through the slice
  • Serve with dip
  • Really do try and use fresh dill, as it is just so much better.  However, if you are using dried dill you will probably have to increase the amount as I find the flavour so much weaker.
  • These measures are approximate.  If you love garlic, add more.  If you love parmesan add more.  You get the picture.
  • I admit I didn’t bother brushing the pumpkin with olive oil, I just sprayed them with cooking spray.  It was fine.
  • My pumpkin was a total weight of just less than 2.5 lbs.  As I said, I used half, so around 1 pound of pumpkin.
  • If you don’t have the ingredients for the dip, don’t worry.  It’s just as good without.
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Michelle Little

Writer & Photographer

Originally from the prairies and now in Montreal, I love exploring new places, eating great food and modern design. I'm mom of two wild things and paper and cake make me happy. Photographing your cutie family would make me very happy.

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