Eosinophilic Esophagitis Friendly Vegan Roasted Pumpkin
Total time50 min
Prep time15 min
Cook time35 min
4.5(26)
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Learn more →Ingredients
4 servings
- 1 small sugar pumpkin (about 3 lb), or butternut squash
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- 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.
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