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Spicy Roasted Pumpkin with Pecans

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Servings: Serves 6

Cook Time: 45 minutes

Prep Time: 20 minutes


1 each (2 1/2 to 3 lb.) cooking pumpkin
2 tablespoons Canola oil
1 1/2 teaspoons Taste of Inspirations Cabo Chipotle dry rub
1/8 teaspoon salt, or to taste
1/4 teaspoon cayenne, or to taste
3/4 cup Coarsely chopped pecans
1 tablespoon light brown sugar, or to tatse


1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with foil and spray with vegetable cooking spray; set aside.
2. Halve the pumpkin; scrape out and discard the strings and seeds. Using a vegetable peeler, peel the pumpkin. Cut the flesh into 1-inch chunks.
3. Place the pumpkin pieces in a large bowl and toss with oil, rub, salt, cayenne, pecans, and sugar, stirring to coat pumpkin evenly with seasonings. Spread the mixture on the prepared baking sheet in a single layer.
4. Roast until pumpkin is tender, about 40 to 45 minutes, stirring once or twice during cooking. Serve hot.
Source: Hannaford fresh Magazine, September - October 2011 - Recipe by Jane Dornbusch

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 190 kcal (9%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 2 g (7%)
Cholesterol n/a
Sodium 70 mg (2%)
Total Carbohydrates 16 g (5%)
Dietary Fiber 2 g (8%)
Protein 3 g (5%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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