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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A brilliant way to cook fresh pumpkin; oven roasted with olive oil, cumin & black pepper - this makes a lovely Autumn vegetable side dish AND also freezes well too. I ALWAYS make my pumpkin soup from this roasted pumpkin, it gives it a richer & deeper flavour that you don't often get with tinned or boiled pumpkin. I add cumin powder OR seeds, but this recipe works well with other herbs and spices too - the choice is yours! Ingredients:
2 lbs fresh pumpkin, peeled & seeded |
2 tablespoons olive oil |
1/2 teaspoon salt |
1 teaspoon fresh ground black pepper |
1 teaspoon ground cumin or 1 teaspoon cumin seed |
Directions:
1. Pre-heat oven to 200 C or 400°F.
2. Quarter and then carefully peel and seed the pumpkin.
3. Cut into chunky 2 cubes.
4. Place pumpkin into a large & sturdy roasting tray.
5. Add the olive oil, salt, pepper & cumin - mix well, making sure that all the pumpkin pieces are coated in olive oil.
6. Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.
7. Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes. I also make soup from this - as well as pasta dishes too - recipes to be posted for those!
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