Roasted Pumpkin with Black Pepper and Thyme
I once met a Raleigh-based chef who encouraged me to roast squash with a little bit of coconut oil, instead of using seed oils like you might normally see in restaurants.
The flavor of the coconut oil reminds me of warm, tropical beaches and sunny skies. Warming memories like this are important to channel during the colder, winter months!
Instructions
5 stepsPreheat the oven to 400˚F.
Remove the insides and seeds from the pumpkin or squash, and cut the remaining flesh into large slices.
Coat the slices of pumpkin or squash in the melted coconut oil, and sprinkle with salt and freshly-ground black pepper.
Place the prepared pumpkin on a parchment paper-lined sheet tray, and bake at 400˚F until it is completely tender in the center, or roughly 40 minutes, adding the fresh thyme sprigs during the final ten minutes of cooking.
Remove from the oven and serve when ready.
