What type of pumpkin is best for this dish?

A small round pumpkin of about 2 pounds works best, peeled and sliced into half-inch pieces for easy roasting and shaping.

Can I substitute other vegetables for the peppers and zucchini?

Yes, vegetables like carrots or eggplant can be used to add variety and color while maintaining texture contrast.

Roast the seasoned vegetables in a preheated 400°F oven for about 25 to 30 minutes until tender and slightly caramelized.

Fresh parsley and toasted pumpkin seeds add aroma and crunch, complementing the roasted flavors perfectly.

Yes, it is naturally gluten-free and vegetarian, making it a wholesome option for various diets.

A festive and fun dish featuring roasted pumpkin and colorful vegetables arranged to resemble a jack-o-lantern—perfect for a Halloween celebration.

This recipe brings the family together every Halloween with its colorful and creative design.

Vegetables: 1 small round pumpkin (about 2 lbs), peeled, seeded, and cut into 1/2-inch slices, 1 red bell pepper, seeded and sliced into thin strips, 1 yellow bell pepper, seeded and sliced into thin strips, 1 small zucchini, sliced into rounds, 1 small red onion, sliced into thin wedges
Seasonings: 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, Salt and pepper, to taste
Garnishes: 2 tbsp fresh parsley, chopped, 1 tbsp pumpkin seeds (pepitas), toasted

Step 1:: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2:: Arrange the pumpkin slices in a large circle on the baking sheet to form the shape of a pumpkin face.
Step 3:: Use bell pepper strips to outline the eyes, nose, and mouth of the jack-o-lantern. Fill in with zucchini and red onion for color and contrast.
Step 4:: Drizzle the vegetables with olive oil, then sprinkle with smoked paprika, cumin, salt, and pepper.
Step 5:: Roast in the oven for 25 30 minutes, until vegetables are tender and slightly caramelized.
Step 6:: Carefully transfer the roasted lantern to a serving platter, maintaining the jack-o-lantern face.
Step 7:: Sprinkle with fresh parsley and toasted pumpkin seeds before serving.

This plate has become a Halloween tradition in our family, sparking creativity in kids and adults alike.

Baking sheet, parchment paper, chefs knife, cutting board

Contains seeds (pumpkin seeds). Recipe is naturally gluten-free and dairy-free.

Per serving: 120 calories, 7 g total fat, 15 g carbohydrates, 2 g protein.

This dish is simple to prepare yet impresses guests with its festive look every time.

→ What type of pumpkin is best for this dish?: A small round pumpkin of about 2 pounds works best, peeled and sliced into half-inch pieces for easy roasting and shaping.
→ Can I substitute other vegetables for the peppers and zucchini?: Yes, vegetables like carrots or eggplant can be used to add variety and color while maintaining texture contrast.
→ How long should the vegetables be roasted?: Roast the seasoned vegetables in a preheated 400°F oven for about 25 to 30 minutes until tender and slightly caramelized.
→ Are there suggested garnishes to enhance the flavor?: Fresh parsley and toasted pumpkin seeds add aroma and crunch, complementing the roasted flavors perfectly.
→ Is this dish suitable for specific dietary needs?: Yes, it is naturally gluten-free and vegetarian, making it a wholesome option for various diets.