Roasted Pumpkin & Pomegranate Recipe
Make Roasted Pumpkin & Pomegranate Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Fruits
Oils & Seasonings
Garnish
Method
Preparation
- 1
Prepare the Pumpkin
Preheat your oven to 400°F (200°C). Cut the pumpkin in half and remove the seeds and stringy insides. Cut the pumpkin into 1-inch cubes.
- 2
Prepare the Pomegranate
Cut the pomegranate in half and gently tap the back with a wooden spoon to release the seeds. Alternatively, you can submerge the halves in water and use your fingers to separate the seeds from the membrane.
Roasting
- 3
Season the Pumpkin
In a large bowl, combine the pumpkin cubes with olive oil, salt, black pepper, cinnamon, and nutmeg. Toss until the pumpkin is evenly coated.
- 4
Roast the Pumpkin
Spread the seasoned pumpkin cubes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and slightly caramelized, flipping halfway through.
Finishing Touches
- 5
Combine Ingredients
Once the pumpkin is roasted, remove it from the oven and let it cool slightly. In a serving bowl, combine the roasted pumpkin and pomegranate seeds.
- 6
Drizzle and Garnish
Drizzle honey over the mixture and toss gently to combine. Garnish with fresh mint leaves before serving.
