Let’s start by saying that I literally adore pumpkin and with this roasted pumpkin with almonds and seed mix I finally found the right balance between the softness of the flesh and the crunchiness of the seeds and almonds. We will make a quick side dish with pumpkin, easy to prepare, perfect for autumn and winter. It pairs with many second courses, both meat and fish.
I recorded the video recipe of roasted pumpkin with almond flakes and mixed seeds so you can follow each step, as if we were all in the same kitchen! I will explain in the steps below how to prepare this simple side dish with pumpkin that will win you all over with its aroma!
Over the years, I’ve made many pumpkin recipes because, as I told you, I love it, and from early September, when it starts appearing on the shelves of the greengrocer, until it disappears, I use a lot of it. This time, the giant pumpkin you will see in the video below is a gift from the garden of Luca’s family.
In recent weeks, I have offered you new recipes like the pumpkin soup without potatoes and the focaccia with pumpkin in the dough. All made thanks to the giant pumpkin! Find this and many other preparations in the Collection Pumpkin Recipes!
Don’t miss the desserts either: with pumpkin everything is better, from the shortcrust pastry with pumpkin and cinnamon without butter to the pumpkin and carrot cake! And if you are puff pastry lovers, don’t miss the roll with pumpkin cream and speck! Every link below is clickable and will take you directly to the recipe you chose to read!
I remind you that I’m waiting for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day! An unmissable appointment to start the day together with a sweet or savory treat!
Let’s move on to the roasted pumpkin recipe with almonds and seed mix!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 218.12 (Kcal)
- Carbohydrates 17.53 (g) of which sugars 6.29 (g)
- Proteins 6.67 (g)
- Fat 15.27 (g) of which saturated 1.41 (g)of which unsaturated 4.24 (g)
- Fibers 3.82 (g)
- Sodium 198.62 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for two servings of roasted pumpkin with almonds and mixed seeds
- 14 oz pumpkin
- to taste extra virgin olive oil
- 0.7 oz almond flakes
- 0.7 oz mixed seeds
- A few sprigs thyme
- 1 pinch coarse salt
- 1 pinch pepper
- 1 pinch paprika
- 1 pinch curry
Variations: if you don’t like the spices listed above, you can choose the ones you prefer. If you don’t want to use thyme, you can use rosemary. If you don’t like almonds or are intolerant, you can use cashews or pistachios.
Tools for preparing roasted pumpkin with almond flakes and seed mix
- 1 Cutting board
- 1 Knife
- 1 Baking sheet
- 1 Baking paper
- 1 Oven
Steps for the roasted pumpkin recipe with almonds and seed mix
Turn on the oven with static mode at 356-374 Fahrenheit. Start the preparation by cutting the pumpkin, placing it on a wooden cutting board and using a sharp knife. Then cut the pumpkin into slices of the same thickness, to ensure the cooking is even and optimal.
Take the baking sheet and place a sheet of baking paper before arranging the pumpkin slices. Drizzle the pumpkin with extra virgin olive oil. Then sprinkle with salt, pepper, curry, and paprika. Distribute the almond flakes or whole almonds, if you have any in the pantry. Then scatter the thyme sprigs here and there. We are ready to bake.
Let it bake for 30 to 40 minutes, checking from time to time to avoid burning. The cooking time obviously depends on the thickness of the pumpkin slices you have cut. I recommend leaving the skin on, as I did. This will help you get compact slices that do not break apart.
Once ready, we can take it out of the oven and serve at the table the roasted pumpkin with almonds and seed mix. I can only wish you a good appetite and remind you that I’m waiting for you every day on my cooking blog with many easy, quick, and delicious recipes like this one!
Recipe Tips and Variations:
Tips: as already written, I recommend leaving the skin on the pumpkin slices, so they stay nice and compact during cooking. Check the cooking after the first 30 minutes, so they don’t burn and remain perfect to cut and plate to be served at the table.
Variations: as mentioned, you can replace the thyme with rosemary. You can then vary the spices to use to season the roasted pumpkin with almonds and seed mix. I could suggest turmeric or ginger: I haven’t tried them with pumpkin yet, but I like their aroma a lot.
