Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. This is the perfect side dish for Autumn and the holidays, when the weather turns cooler and pumpkins are bursting from their patches. They’re everywhere at the store, ready for pumpkin pie and such, but you just can’t beat roasted pumpkins. These gourds are sliced into serving sized strips or wedges, lightly spiced, then roasted in caramelized, which brings out all their wonderful flavors. Finish them up with sweet and spicy hot honey, and you’re in heaven. Truly. We even enjoy serving it as a main course. Let’s talk about how to make Hot Honey Roasted Pumpkin, shall we?
Pumpkin. This recipe works with any pumpkin (or squash). I used some smaller pie pumpkins, which have a nice sweetness. Vegetable Oil. Use chili oil for an extra spicy kick. Paprika and Salt. For seasoning. Hot Honey. For Garnish. Chili flakes fresh chopped parsley
You can save the seeds for another use, like my awesome Roasted Pumpkin Seeds recipe (a bit spicy!). Slice the pumpkins into either strips or wedges, set them onto a baking sheet. Drizzle them with vegetable oil, then sprinkle on paprika and salt, and you’re ready to roast! Roast the pumpkin wedges until they are tender and easily pierced with a fork, about 45 minutes or so. Rest and drizzle with honey. I like some extra chili flakes and fresh chopped herbs for serving. Boom! Done! Your hot honey roasted pumpkin is ready to serve. You’re going to love this! Roasted pumpkin is the best! Especially drizzled with hot honey. YUM. You can also freeze it for 2-3 months in freezer containers. I love to freeze it, then use it later for a puree. That’s it, my friends. I hope you enjoy this hot honey roasted pumpkin recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
