Low Sodium Vegan Roasted Pumpkin

Total time50 min

Prep time15 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 small sugar pumpkin (about 3 lb), or butternut squash
Fresh Butternut Squash, Each Organic Butternut Squash Peeled Butternut Squash Nature's Promise Organic Butternut Squash Trader Joe's Diced Butternut Squash
See all
3 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
1 tbsp lemon juice
2 tbsp fresh flat-leaf parsley, roughly chopped

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, toss the pumpkin wedges with the olive oil, smoked paprika, cumin, garlic powder, salt, black pepper, and red pepper flakes, if using, until every piece is evenly coated.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!