Roasted pumpkin recipe

roasted pumpkin with oyster mushrooms

Roasted pumpkin is the perfect winter dish—either entree or side dish. With oyster mushrooms, green beans, and walnuts, it’s a satisfying dinner.

I have been on a pumpkin kick this year. I just can’t seem to get enough of it. And the little sugar pumpkins are so cute; they practically beg to be taken home and turned into roasted pumpkin. Recently, I felt the urge to oblige them. I also heard the oyster mushrooms and green beans calling to me. They all wanted to become dinner together.

This time of year, in addition to roasted pumpkin (well, roasted squash of any kind), I really start craving mushrooms. That’s a good thing as mushrooms have tremendous health benefits for women. Oyster mushrooms are particularly tasting because when roasted they taste exactly like bacon. No kidding. They are so good!

Incidentally, this is a very typical winter meal for me. It’s simple and tasty…what’s not to love? You don’t have to use roasted pumpkin in it either; use whatever winter squash you have on hand. It’s all good, and good for you.

roasted pumpkin

What a beautiful array of winter colors for this hearty roasted pumpkin dish.

Recipe: Roasted pumpkin with Oyster Mushrooms and Green Beans

Summary: A savory and hearty winter meal


  • 1 small sugar pumpkin
  • 1 cup green beans
  • 1 large oyster mushroom
  • 1 to 2 TBS olive oil
  • 1/2 tsp Tumeric
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1/2 cup walnuts
  • 1 cup wild rice (optional)


  1. Preheat oven to 400
  2. Cut the pumpkin into chunks
  3. Slice the beans into one inch strips
  4. Cut or tear the oyster mushroom into bite size pieces
  5. Put all three in a bowl and toss with olive oil, Tumeric, salt, and pepper.
  6. Spread on a roasting pan or cookie sheet and roast for about 20 minutes, until the pumpkin is tender. Check at 10 minutes and stir.
  7. Toast the walnuts. Heat the walnuts in a saute pan over medium heat. Keep tossing them for a few minutes. They’ll start smelling wonderful as they toast. Remove them from the heat before they burn.
  8. Remove pumpkin from oven, put in a serving dish, and toss in walnuts and rice (if you’re adding it—the rice is a nice addition if you’re eating this as an entree).

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Number of servings (yield): 2 to 6, depending on whether it’s a side or main dish

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