Roasted Seminole Pumpkin Recipe Posted on 23 Aug 14:30 , 4 comments
Food storage is an important factor in which varieties I grow in my own food garden.
On November 23, 2022 I wrote:
This Roasted Seminole Pumpkin is so delicious by itself that it barely needs seasoning!
ROASTED SEMINOLE PUMPKIN RECIPE
Ingredients:
6 cloves of peeled garlic (or more)
Rosemary, dry or fresh
1/4 teaspoon Salt & Pepper
olive oil
Directions:
Preheat your oven to 400 degreesF.
Cut your Seminole pumpkin in half and scoop out the seeds. Save those seeds for next season or roast them.
Slice the halves in 1/2 inch slices.
In a large mixing bowl, place the Seminole Pumpkin slices inside. Drizzle with olive oil and sprinkle with your preferred spices. For this I used salt, pepper, garlic and rosemary. Toss to coat.
Using a large baking pan/casserole pan/cookie sheet, spread out your Seminole Pumpkin slices.
Bake uncovered for approx 25 to 350 minutes.
This was so delicious that we ate the whole pumpkin. If you have never grown a Seminole Pumpkin, they are a bit smaller than a small sugar pumpkin but definitely larger than a jack-be-little pumpkin.
I can't wait to make this again!
Comments
Cynthia on
I’ll need to grow these so I can try the recipe. Looks really good!
Christine Bailey on
I’m excited to try planting these next year for the first time.
I heard about you through someone else suggesting your seeds, but I can’t remember who now. I’ve been following for a few years and ordered several times!
Cheryl on
Hmmm, I wonder how these would do in Ohio? It looks delicious and I love how well they store.
Heather on
This looks really good. I love squash fixed simply so it’s flavor shines through.