Roast pumpkin

Roast pumpkin

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

One of my favourite vegetables… and cooked in my favourite way. The edges of the pumpkin caramelise against the baking tray and become so sweet and flavourful. Hunt for interesting pumpkin varieties to discover their subtly different textures, colours and flavours.

Ingredients

Quantity Ingredient
600g pumpkin
light olive oil

Method

  1. Preheat the oven to 180°C. Remove and reserve the pumpkin seeds and cut the flesh into large wedges about 3 cm thick. Lay on a baking tray, season with salt and pepper and drizzle with the oil, then turn over and season the other side. Put into the oven for 30–40 minutes. The pumpkin is ready when it has some colour and is tender all the way through when pierced with a knife.

Variation

  • Spelt risotto: Gently sauté 1 finely chopped onion and 1 finely chopped garlic clove for five minutes. Add 300 g pearled spelt grains and stir for two minutes. Cover with stock and allow to simmer and soak up the liquid, stirring. Repeat for 25 minutes, or until the spelt is almost cooked. Add 1 quantity roast pumpkin, finely chopped. When the spelt is cooked, after another five minutes or so, add 50 g grated parmesan and a knob of butter. Serves 4.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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