Sweet Roasted Pumpkin

When I was a teenager I used to get into the Hallowe’en spirit by watching cheesy classic thrillers like Hallowe’en (Michael Myers of course!) and Scream.  Today, that stuff scares the bejeezus out of me so in lieu of freaky flicks, I turn to getting messy in the kitchen!  What better to celebrate Hallowe’en, but with cooking beautiful bright pumpkins!

Not just meant for carving, pumpkins offer loads of health benefits when we eat them.  Packed with plant based protein for sexy hormones, amazing antioxidants for glowing skin and Vitamin A for beautiful eyes, pumpkin is one of my absolute favourite fall treats.

One cup of pumpkin provides you with more than 200% of your recommended daily intake of Vitamin A.  Night vision anyone?  Pumpkins also boast the antioxidant beta-carotene, which some studies have shown may play a role in cancer prevention.  Hello breast cancer!  Pumpkin is also rich in the amino acid tryptophan, a precursor to serotonin, a neurotransmitter that can improve our mood.  Yes please happy time!

This recipe is easy peasy, delicious and an amazing comfort food when I’m craving carbs.  And don’t you dare throw away those pumpkin seeds!  Those tiny white seeds that most of us throw away when we’re pumpkin carving are hidden gems!  Pumpkin seeds are full of omega-3s, iron, zinc and magnesium.

Not just for the ladies, men may want to consider eating these tiny seeds too.  Pumpkin seeds have been touted for their role in prostate health and their potential ability to reduce symtpoms of BPH (Benign Prostatic Hyperplasia).  Protect that prostate!  Once you’ve rinsed the seeds with cold water, cleaned them off and let dry, add a smidgen of sea salt (I sometimes add cinnamon too!) and toast those bad boys up for 10-15 minutes at 350 degrees F or until lightly golden brown.                                                                                     



  • 1 small pumpkin, cut into slices or wedges (they will cook faster the smaller you cut the pieces)
  • 2-3 Tbsp olive oil or coconut oil
  • 1/4 cup maple syrup
  • 2-3 Tbsp cinnamon (or to liking)
  • 1 tsp nutmeg
  • 1 -2 Tbsp fresh grated ginger root (optional)
  • Sea salt to taste


  1. Preheat oven to 375 F and cut pumpkin into thin slices like you would a cantaloupe.  You can leave the skin on.
  2. Get a roasting pan or cookie sheet and lay out pumpkin slices evenly.
  3. Mix all other ingredients in a small bowl and whisk, then drizzle over pumpkin slices.
  4. Place in oven for 20 minutes, and then remove, flip over with a spoon and put back into oven for another 15-20 minutes or until pumpkin is tender/browned.

Serves: 1-2 • Prep Time: 7-8 minutes • Cooking Time: 20-40 minutes


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