Orange Blossom Honey Roasted Pumpkin with Pomegranate Seeds


 1 Whole medium size Pumpkin

 4 Tablespoons of Butter

 1 Teaspoon Kosher Salt

 1 Tablespoon Black Pepper

 1 Teaspoon Cinnamon

 ¼ cup Orange Blossom Honey

 10 Sprigs Thyme

 1 Pomegranate

 1 Bunch Fresh Parsley

 1 Radicchio

 ½ Cup Pumpkin Seeds

 2 Tablespoons olive oil

 1 Tablespoon Orange Blossom Honey


  1. Pre heat the oven to 375 degrees
  2. Cut the pumpkin into quarters and scoop out the seeds and discard
  3. Lay the quartered pumpkin on 2 roasting pans, add a tablespoon of butter on each piece of pumpkin as well as salt, pepper, cinnamon, honey, and thyme evenly between the pieces
  4. Roast for about 1 hour until fork tender, take out and cool
  5. Cut the pomegranate in half and with the back of a spoon hit the pomegranate with the cut part facing down. The seeds should fly out then place to side
  6. Clean and chop the parsley
  7. Slice radicchio in half then cut out the core by slicing on both sides and across the top. This should pop it out. Shave the radicchio and set to side
  8. Toss the radicchio, parsley, pomegranate seeds and pumpkin seeds
  9. Lay the pumpkin on a serving dish and place the greens on top the pumpkin
  10. Drizzle with olive oil and honey fresh black pepper and flaked salt