Roast pumpkin

Roast pumpkin is a great vegetable to cook when pumpkins are in season, such as over the Halloween period.  This recipe for roast pumpkin shows how you can use any leftover pumpkin.

 

Getting everything ready

  1. Cut some of the pumpkin’s firm flesh into 2cm size chunks.
  2. Wash and dry all the herbs.
  3. Peel and crush the garlic cloves.
  4. Chop a little parsley for garnish.
  5. Pre-heat the oven to 200°C / Gas Mark 6.

Method

  1. Place all the mixed herbs on to a small roasting tray.  Lay on the pumpkin chunks and season to taste.
  2. Drizzle over a little oil and place in the pre-heated oven.  Roast for about 30 minutes.
  3. Half way through roasting remove from the oven and drizzle over the honey.  Return to the oven to finish cooking.
  4. When nicely roasted, remove from the oven and spoon into warmed dishes or on warmed plates, making sure you drain off as much oil as possible and ensure there are not any herbs sticking to the pumpkin chunks.  Sprinkle over a little chopped parsley and serve.

Roast pumpkin – hints and tips

On this occasion I am using a nut oil, trying to give the pumpkin a little more flavour.  You can, of course, use vegetable or olive oil.

Ingredients

Prep Time: 5 mins
Cook Time: 30 mins
Yields: 2
  • 250g firm pumpkin flesh
  • 2 sprigs rosemary
  • 2 bay leaves
  • 2-3 sprigs thyme
  • 6 parsley stalks
  • 6 parsley stalks
  • 3 garlic cloves
  • A little sesame oil, to drizzle
  • 2 teaspoons honey
  • Sea salt and freshly milled black pepper, to taste
  • A little chopped parsley, for garnish

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