Roasted Spiced Pumpkin - Australian School of Meditation & Yoga | ASMY

Roasted Spiced Pumpkin

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My daughter who lives in the US serves this dish for Thanksgiving every year. Her friends and family love it. Pumpkins are naturally sweet and this recipe brings out the sweetness and adds a poignant flavour to it. As with so many baked dishes it takes minimal time to prepare, giving you time to get the rest of the meal prepared while it’s baking. If your oven can cook on two or three shelves at once you can even add some more baked dishes and have an easy delicious meal. I suggest adding baked stuffed potatoes and baked tofu slices. Couple these with a fresh salad and you have a delicious meal!

This recipe serves 4

 

Ingredients

  • 1 medium pumpkin
  • 3 Tbsp oil or ghee
  • 2 tsp salt
  • 2 tsp cumin powder
  • ½ tsp cayenne pepper
  • 1 tsp cinnamon

Method

  • Preheat oven to 190°C
  • Prepare the pumpkin by washing it, cutting out the seeds and slicing it into 1.5 – 2 cm strips.
  • Line a rectangular baking tray with baking paper and spread the oil over it. Sprinkle the spices over the oil and lay the pumpkin slices on it. Turn them over to coat both sides.
  • Bake for 35 – 40 minutes or until they are soft.
  • Serve piping hot.

 

By Vrndavan Dasi

Founder and Principal of Veda Yoga Teacher Training