Vegan baked pumpkin with cinnamon – The best recipe for autumn
Dear Conscious Gangster
It’s getting to be fall, the perfect time of year for vegan baked pumpkin. What I don’t love about it, of course, is the cold and rainy weather. However, what I do find wonderful is the great vegetables that become seasonal in the fall. Besides cabbage and root vegetables, pumpkin is my absolute favorite. Man kann ihn so toll zubereiten. Zum Beispiel als Suppe, in Soßen, Currys und natürlich als Ofengemüse.
Dieses Gericht esse ich zurzeit mehrfach die Woche: gebackener Kürbis, vegan und lecker. Mit ein wenig Pepp wird der gebackene Kürbis noch ein wenig spannender. That’s why I like to use cinnamon.
Vegan Baked Pumpkin with Cinnamon
- 1 medium Hokkaido
- 3 tsp cinnamon
- 3 tbsp of Tamari sauce
- 1 tsp of each: maple syrup, tahini and water
- Smoky paprika
- Preheat oven to 200° C. Transfer sauce ingredients to a bowl. Stir well until combined. Adjust measurement if you like it runnier or need more sauce.
- Cut Hokkaido into half, remove pulp and seeds with a spoon, then cut into cubes.
- Coat the pumpkin cubes evenly in your sauce.
- Spread on a parchment paper lined baking tray.
- Bake until tender, about 30 minutes, tossing them halfway through. Serve immediately with favorite side dishes.
The cinnamon adds a unique flavor, a sweetness that pairs perfectly with the pumpkin and makes it a great taste experience. Have you tried it before? What do you think of the pumpkin and cinnamon combination?
By the way, many more dishes can be refined with cinnamon, of which you would not even think it. For example, a pinch of cinnamon makes a wonderful addition to a chili sin carne.
Have fun trying it out!