Roasted pumpkin
Roasted pumpkin is the perfect side dish to warm up your fall!
A super simple and versatile recipe, this roasted pumpkin is perfect for any occasion. From a midweek meal or when you have friends and family coming over.
What’s the best pumpkin to use?
To make this recipe I recommend using the Kabocha or Hokkaido type of pumpkin. Their texture is perfect to get a crispy outside and a super creamy and delicious outside.
Roasted pumpkin leftovers: how to use or store
I generally try to cook the quantity we’re going to eat in a single meal, but if you prefer to make more or you got some leftovers, you can use it in different ways.
SOUPS: blend the roasted pumpkin with the stock, then bring it to a boil cook for a few minutes then serve with a splash of cream and some crostini. You can also add red lentils or carrots (check my pumpkin soup recipe).
>STEWS: and the cooked pumpkin to any stew, or warm them up in a pan or in the oven and serve with a warm meat stew.
PASTA OR RISOTTO SAUCE: this pumpkin is perfect to season pasta or rice. Blend it with some hazelnuts to make it more nutty and then add it to cooked pasta. To make rice you can add the pumpkin as soon as the rice is cooked, then mix well to incorporate.
Roasted pumpkin
Ingredients
- 500 gr pumpkin
- 3 tbsp extra virgin olive oil
- rosemary or other herbs of your choice
- salt and pepper to taste
- 1 pinch garlic powder optional
- chilli flakes optional
Instructions
- Pre-heat the over to 200°C (390°F)
- Remove the seeds from the pumpkin and wash well.
- Cut the pumpkin into slices or cubes and put into a bowl.
- Add the oil, salt pepper and rosemary and garlic and chili flakes if you like it more pungent. Mix well with your hands until the slices are completely coated with the seasoning.
- Grease a tray or use a sheet of wax paper and line the slices of pumpkin on the baking sheet.
- Cook for 20 minutes then flip the slices and cook for another 15 minutes or until golden brown.
