Pumpkins are indigenous to the Americas, one of the first wild plants to have been cultivated for human consumption, with seeds in Mexico dating back to 7000–5500 BCE. Often thought of as a vegetable, pumpkins are in fact classified as a fruit. The name comes from Greek, meaning “large melon.” In Pre-Columbian America, pumpkins were primarily domesticated for their flesh, the part of the squash highlighted in this simple preparation of baked pumpkin wedges, rather than for their edible seeds. While pumpkin dishes were rapidly adopted by European settlers in New England, baked pumpkin has its roots further back in Native American cuisine, when it would have been prepared over a low, open fire.
Recipe Servings: 4
Ingredients
Directions
- Preheat the oven to 400°F.
- Scoop out the pumpkin’s seeds and insides with a large metal spoon. Dispose of the seeds and stringy flesh.
- Use a sharp knife to slice the pumpkin into curved pieces 1-inch thick.
- Place the pumpkin slices on a baking sheet and drizzle with olive oil, rubbing into both sides of the squash.
- Sprinkle salt, spices, and brown sugar over the slices.
- Roast for 18–20 minutes, checking at 15 minutes.
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