Nickel Allergy Friendly Vegan Roasted Pumpkin

Total time50 min

Prep time15 min

Cook time35 min

Nickel Allergy Friendly Vegan Roasted Pumpkin

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Ingredients

4 servings

1 small sugar pumpkin (about 3 lb), or butternut squash
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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