Thai-Style Roast Pumpkin Recipe

Recipe By Slurrp

Thai-Style Roast Pumpkin is a flavorful and aromatic dish that combines the sweetness of roasted pumpkin with the bold flavors of Thai cuisine. The pumpkin is seasoned with a blend of Thai spices, including lemongrass, ginger, and chili, which infuse the vegetable with a deliciously fragrant taste. This dish is perfect as a side dish or as a vegetarian main course, and it pairs well with steamed rice or noodles.

4.4
15 Rating -
Rate
Vegdiet
1hr 15minstotal
40minsPrep
35minsCook
1hr 15m.total
40m.Prep
35m.Cook
Thai-Style Roast Pumpkin
plan
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ingredients serve

Ingredients for Thai-Style Roast Pumpkin Recipe

  • 0.33 Small Pumpkin
  • 0.67 tablespoon Vegetable Oil
  • 0.67 tablespoon Soy Sauce
  • 0.33 tablespoon Lime Juice
  • 0.33 tablespoon Brown Sugar
  • 0.33 tablespoon Minced Lemongrass
  • 0.33 tablespoon Minced Ginger
  • 0.33 teaspoon Chili Flakes

Directions: Thai-style Roast Pumpkin Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Cut a small pumpkin into wedges and remove the seeds and skin.
  • STEP 3.In a bowl, mix together 2 tablespoons of vegetable oil, 2 tablespoons of soy sauce, 1 tablespoon of lime juice, 1 tablespoon of brown sugar, 1 tablespoon of minced lemongrass, 1 tablespoon of minced ginger, and 1 teaspoon of chili flakes.
  • STEP 4.Place the pumpkin wedges on a baking sheet and brush them with the marinade mixture.
  • STEP 5.Roast the pumpkin in the preheated oven for 25-30 minutes, or until it is tender and slightly caramelized.
  • STEP 6.Serve the Thai-Style Roast Pumpkin as a side dish or as a main course with steamed rice or noodles.

Cooking Tips

  • Make sure to cut the pumpkin into evenly sized wedges for even cooking.
  • You can adjust the amount of chili flakes according to your spice preference.
  • For extra flavor, you can garnish the roasted pumpkin with fresh cilantro or Thai basil leaves.

Storage and Serving

  • Leftover Thai-Style Roast Pumpkin can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the pumpkin in a preheated oven at 350°F (180°C) for about 10 minutes, or until warmed through.
  • Serve the roasted pumpkin as a side dish or use it as a filling for wraps or sandwiches.
Nutrition
value
290
calories per serving
23 g Fat3 g Protein19 g Carbs2 g FiberOther

Current Totals

  • Fat
    23g
  • Protein
    3g
  • Carbs
    19g
  • Fiber
    2g

MacroNutrients

  • Carbs
    19g
  • Protein
    3g
  • Fiber
    2g

Fats

  • Fat
    23g

Vitamins & Minerals

  • Calcium
    66mg
  • Iron
    2mg
  • Vitamin A
    5mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    9mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    7mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    33mg
  • Manganese
    < 1mg
  • Phosphorus
    60mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp