Honey Roasted Pumpkin

Ingredients

• 1 medium Pumpkin (about 2.5‑3 lb, halved lengthwise and seeded)
• 2 tablespoons Vegetable Oil (for drizzling)
• 1 teaspoon Paprika (regular or smoked)
• ½ teaspoon Salt (adjust to taste)
• 3 tablespoons Honey (hot honey – warm honey and stir in extra chili flakes if desired)
• 1 teaspoon Red Chili Flakes (plus extra for hot honey if you like it spicier)
• 2 tablespoons Fresh Parsley (chopped)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you prepare the pumpkin.

   Time: PT5M

   Temperature: 425°F

2. Prepare Pumpkin

   Place the pumpkin on a cutting board, slice it lengthwise, and use a spoon or ice‑cream scoop to remove the seeds and stringy pulp.

   Time: PT5M

3. Season Pumpkin

   Lay the pumpkin halves skin‑side down on a parchment‑lined baking sheet. Drizzle with vegetable oil, then sprinkle paprika and salt evenly.

   Time: PT5M

4. Roast Pumpkin

   Place the sheet in the oven and roast for about 45 minutes, or until the flesh is fork‑tender and the edges are lightly browned.

   Time: PT45M

   Temperature: 425°F

5. Make Hot Honey Chili Drizzle

   While the pumpkin roasts, gently warm the honey in a small bowl (microwave 10‑15 seconds) and stir in the chili flakes. Set aside.

   Time: PT5M

6. Finish and Garnish

   Remove the pumpkin from the oven, let it rest for 2‑3 minutes, then drizzle the hot honey‑chili mixture over the flesh. Sprinkle chopped parsley on top.

   Time: PT5M

7. Serve

   Slice each half into wedges or serve whole halves. Enjoy as a side dish or a light main.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

30 g

Fat

8 g

Fiber

4 g