Eat More Plants: Recipes

Baked Pumpkin Slices

By Mark Bittman

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Why Eat Less Meat?

There’s not exactly a war on meat, it’s just that we eat way more of it than is good for us, the planet, and the animals. Our diet choices, along with food wastefulness and unsustainable agricultural practices damage the environment, so we need to make smarter food choices.

Many people find this overwhelming, but luckily, the truth of the matter is that cooking vegetables is simple. There’s joy in growing and cooking vegetables with easy recipes.

I’m happy to help launch World Sensorium/Conservancy’s Eat More Plants: Recipes segment and hope you enjoy this aromatic and seasonal one.

Baked Pumpkin Slices

Makes 4 to 6 servings

Time: About 1 hour

An easy and flavorful preparation.

1 2 to 3-pound pumpkin
1 tablespoon canola or other neutral oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon soy sauce
1 tablespoon brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger

  1. Preheat the oven to 325 E. cut the pumpkin,from top to bottom, into 1- to 11/2-inch-thick slices. Discard seeds and strings, and spread slices on a lightly oiled baking sheet.
  2. Combine the remaining oil with the rest of the ingredients and brush a bit of this mixture onto the pumpkin. Bake for about 25 minutes, then brush again., and bake until done, an additional 20 to 30 minutes.
  3. Run the slices very briefly under the broiler to brown them if you like. Serve.

First published in How to Cook Everything.

If you like Mark’s recipe, go to for more inspiring plant-based meals.

If you would like in improve your plant-based cooking skills with some delicious results, WS/C Plantings readers can take advantage of 20% off Mark’s program:


Here’s the WS/C code for How to Eat Less Meat! Code: PLANT

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