Winter squash or pumpkin is an easy way to change up your veggies and make them more seasonal. Once fall hits I start looking forward to this addition into dinners. I like to roast a big batch and than I have leftover pumpkin for lunches. You can stuff it, roast it, bake with it, smoothie it, eat it sweet or savory. It is a very versatile veggie.
This is my favorite way to cook pumpkin and how we eat it most often. It adds such a bright cheeriness to a fall or winter meal. Cooking it this way also brings out the natural sweetness in the pumpkin and you can get some nice caramelization depending on the type of winter squash you picked.
Easy Roasted Winter Squash
1 pumpkin sliced
1 to 3 tablespoons olive oil
Salt and pepper to taste
Preheat oven to 450 degrees. Slice you pumpkin and toss in oil and salt and pepper. I do that on the baking sheet, makes life easier. Bake for 20 to 30 minutes. The thicker your slices the longer it will take.