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10 minutes
30 minutes
40 minutes
- 2 tablespoons olive oil
- 2 teaspoons coriander seeds, coarsely ground
- 2 teaspoons dried oregano, crumbled
- 1 clove garlic clove, minced, or more to taste
- 0.5 teaspoon fennel seeds
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1 pound cubed fresh pumpkin
- Preheat the oven to a toasty 400°F (200°C).
- In a bowl, mix olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne. Add pumpkin pieces and coat them evenly with the spice mixture. Transfer the seasoned pumpkin to a roasting dish.
- Bake until tender, approximately 30 minutes in the preheated oven.
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