Low Sodium Oven-Baked Pumpkin with Herbs
Transform your seasonal pumpkin into a flavor-packed, heart-healthy treat with this Low Sodium Oven-Baked Pumpkin with Herbs recipe! Perfectly seasoned with a delicate blend of fresh rosemary, thyme, garlic, and a splash of zesty lemon juice, this dish is bursting with aromatic goodness. Tossed in extra virgin olive oil and lightly accented with black pepper, the natural sweetness of roasted pumpkin shines in every bite—without relying on excess salt. With a quick 15-minute prep time and golden-baked perfection in just 40 minutes, this gluten-free and low-sodium recipe makes a wholesome side dish or nutritious snack. Ideal for fall gatherings or any time you’re craving a savory yet healthy indulgence, it's a must-try that will leave your taste buds singing!
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Recipe Information
Ingredients
- 1 medium-sized pumpkin
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme leaves
- 0.25 teaspoon freshly ground black pepper
- 3 garlic cloves
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Cut the pumpkin in half and remove the seeds and strings. Slice the pumpkin halves into 1-inch thick wedges.
In a large mixing bowl, combine olive oil, fresh rosemary, fresh thyme leaves, and freshly ground black pepper.
Peel and finely chop the garlic cloves. Add them to the oil and herb mixture along with the lemon juice. Stir well to combine.
Add the pumpkin wedges to the bowl and toss them until they are thoroughly coated with the herb mixture.
Arrange the seasoned pumpkin slices in a single layer on the prepared baking sheet, ensuring they don’t overlap.
Place the baking sheet in the preheated oven and bake for 40 minutes, or until the pumpkin is tender and slightly golden on the edges.
Once the pumpkin is cooked through, remove it from the oven and let it cool for a few minutes before serving.
Serve the baked pumpkin as a side dish or a healthy snack.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 42 mg | 2% | |
| Total Carbohydrate | 264.8 g | 96% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 112.4 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 864 mg | 66% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 13665 mg | 291% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
