- Preheat oven to 400°F. Line a rimmed baking pan with parchment paper or foil; set aside.
- In a large bowl, whisk together 2 Tbsp. oil, red pepper, and salt. Add pumpkin; toss until coated. Transfer to prepared pan.
- Roast pumpkin, in a single layer, for 25 minutes. Meanwhile, toss apples and shallots with remaining 1 Tbsp. oil.
- Turn pumpkin slices over and move to one side of pan. Add apple mixture to the opposite side of pan. Roast for 10 to 15 minutes more or until pumpkin and apples are tender.
- To serve, drizzle with balsamic glaze; sprinkle with goat cheese and pepitas.
* Note: Use a large knife to carefully cut the pumpkin in half. Scoop out seeds and cut into ½-inch slices. Depending on size of pumpkin, a cleaver may be necessary.
Each serving contains: 192 calories, 10 g fat, 2 g saturated fat, 0 g trans fat, 2 mg cholesterol, 209 mg sodium, 25 g carbohydrates, 4 g fiber, 14 g sugar, 4 g protein. Daily values: 229% vitamin A, 30% vitamin C, 5% calcium, 10% iron.
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Nutritional Information
Each serving contains: 192 calories, 10 g fat, 2 g saturated fat, 0 g trans fat, 2 mg cholesterol, 209 mg sodium, 25 g carbohydrates, 4 g fiber, 14 g sugar, 4 g protein. Daily values: 229% vitamin A, 30% vitamin C, 5% calcium, 10% iron.
Directions
- Preheat oven to 400°F. Line a rimmed baking pan with parchment paper or foil; set aside.
- In a large bowl, whisk together 2 Tbsp. oil, red pepper, and salt. Add pumpkin; toss until coated. Transfer to prepared pan.
- Roast pumpkin, in a single layer, for 25 minutes. Meanwhile, toss apples and shallots with remaining 1 Tbsp. oil.
- Turn pumpkin slices over and move to one side of pan. Add apple mixture to the opposite side of pan. Roast for 10 to 15 minutes more or until pumpkin and apples are tender.
- To serve, drizzle with balsamic glaze; sprinkle with goat cheese and pepitas.
* Note: Use a large knife to carefully cut the pumpkin in half. Scoop out seeds and cut into ½-inch slices. Depending on size of pumpkin, a cleaver may be necessary.