Oven-baked pumpkin… a perfect side dish for our steak!

oven baked pumpkinOnly a few days to halloween … high time for some pumpkin on our plates! After our vacation where we were mainly spoilt by others with great food, we had quite a busy week back at work. And we had aslo prescribed ourselves some discipline, meaning light soup for dinner… But on Saturday we felt like having some “proper” food again, and decided for some Rib eye steak from the grill, with a seasonal side dish. I had already bookmarked a nice baked pumpkin recipe last year, so I gave that one a try. A good choice – very simple (basically the pumpkin is only baked, seasoned with some cinnamon and maple syrup and then mashed by hand. On top, some pumpkin seed oil and roasted pumkin seeds – delicious. And even Lukas liked it… one more vegetable on the kid-list 🙂

Oven-baked pumpkins
Prep time
Cook time
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Very simple and quickly made, but delicious: oven-baked pumpkin, topped with roasted pumpkin seeds and pumpkin seed oil.
Recipe type: Side Dish, Veggies
Serves: 2
  • 1 small Hokkaido pumpkin
  • 1 tbsp butter
  • 1 tbsp maple syrup
  • salt
  • pepper
  • cinnamon
  • 2 tbps pumpkin seeds
  • pumpkin seed oil
  1. Pre-heat the oven to 200°C. Cut the pumpkin into two, and scratch out the seeds with the help of a table spoon.
  2. Season the pumpkin with salt and pepper, and put half of the butter and maple syrup in each half. Put in the oven for 30-40 minutes.
  3. In the meantime, roast the pumpkin seeds and chop them coarsely.
  4. Remove the peel of the pumpkin and mash the pulp with a spoon. Season to taste with salt, pepper and cinnamon. Just before serving, sprinkle some pumkin seed oil and the roasted, chopped pumpkin seeds on top.


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