Roasted Pumpkin

Napoli Outdoor Oven Vegetables

Prep: 20 minutes Cook: 30 minutes Serves: 8


2 pounds fresh pumpkin, peeled, seeded and cut into inch thick cubes

1 cup Onion, cut in medium cubes

2 Tbs olive oil

1⁄2 Tsp salt

1 Tsp fresh ground black pepper

½ Tsp ground cumin

¼ Tsp paprika

½ tsp Thyme leaves, fresh

2 Tbs Sliced Almonds


  1. Pre-heat Napoli oven on Low for 20 minutes with door on.
  2. Mix pumpkin, onion, olive oil, salt, black pepper, cumin, paprika and thyme in a large bowl. Transfer to a baking sheet.
  3. Bake in the oven for about 30 minutes or until the pumpkin is soft and brown on the edges. Serve and garnish with sliced almonds.