Roast Pumpkin With Rosemary and Lemon

[Guest guest]

* Exported from MasterCook *

 

Roast Pumpkin With Rosemary and Lemon

 

Recipe By :Lisa Cherkasky

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds pumpkin or other winter squash -- (1 1/2 to 2)

2 tablespoons extra-virgin olive oil

1 tablespoon minced fresh rosemary

Salt and freshly ground black pepper to taste

Lemon zest and juice to taste

 

1. Preheat the oven to 425F.

 

2. Using a large cleaver or a heavy knife, cut the pumpkin in half. Using a

strong metal spoon, scrape out the seeds and any stringy stuff and discard.

Slice the pumpkin into 1 1/2-inch-thick wedges. Using a vegetable peeler or

paring knife, peel the wedges. Cut the wedges into 1-inch chunks and put them in

a bowl.

 

3. Drizzle with the oil and sprinkle with the rosemary and toss to coat. Season

with salt and pepper to taste and toss again.

 

4. Spread the pumpkin pieces on a rimmed baking sheet. Roast for 20 minutes.

Using a metal spatula, turn the pumpkin and roast until the pumpkin has

caramelized around the edges and is tender when pierced through the thickest

part with a skewer or thin knife, about an additional 15 minutes. Transfer to a

serving bowl. Sprinkle with the lemon zest and juice and toss gently to coat.

Serve immediately.

 

Per serving: 72 calories, 2 gm protein, 11 gm carbohydrates, 4 gm fat, 0 mg

cholesterol, 1 gm saturated fat, 106 mg sodium, 1 gm dietary fiber

 

 

Source:

" The Washington Post, Oct 17, 2001 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 70 Calories; 5g Fat (54.8% calories from

fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Fat.

 

NOTES : (4 to 6 servings) If you can't find a small pumpkin for this or any of

the recipes here, butternut or other winter squashes work just as well. You can

peel and cut the pumpkin or squash into 1-inch chunks and season, as directed

below, and they will cook in about 35 to 40 minutes. But if you want to avoid

the tedious cutting and peeling, quarter or halve the pumpkin or squash with a

cleaver or heavy knife, brush the pieces with the oil and seasonings and put

them in the oven. But remember that the bigger pieces will take longer to cook

(about 50 to 60 minutes, depending on the size of the pumpkin or squash). - Lisa

 

Nutr. Assoc. : 1216 0 0 2130706543 2130706543

=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~

Kitpath's Riverside, Recipes and Things Mastercook

New Look! http://home.earthlink.net/~kitpath/

Scanguage: " PARSNIP SOUP WITH GARUCKY GREENS "