Community Pick
Spicy Roast Pumpkin
"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!"
photo by limeandspoontt
- Ready In:
- 1hr 5mins
- Ingredients:
- 5
- Serves:
-
4-6
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
- Pre-heat oven to 200 C or 400°F.
- Quarter and then carefully peel and seed the pumpkin.
- Cut into chunky 2" cubes.
- Place pumpkin into a large & sturdy roasting tray.
- Add the olive oil, salt, pepper & cumin - mix well, making sure that all the pumpkin pieces are coated in olive oil.
- Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.
- 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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Reviews
-
I thought this would be great with two of my favourite flavours - pumpkin and cumin (although I never thought of putting them together. I was disappointed. It cooked up nicely, but it tasted just blah. The pumpkin (perhaps it was my choice of pumpkin) had no flavour, so basically all we could taste was the taste of toasted cumin. It needed something to balance the cumin. I tried adding a splash of lime juice at serving time, but it did nothing for it. Some have said that sweet potatoes are a welcome addition. It definitely needs "something". Will try again with sweet potatoes. -
Very delicious! I have made this with butternut squash and acorn squash both great masha Allah. The acorn squash is killer to peel though. I sometimes add some brown sugar to the mix depending on our mood or the squash's quality. I do use much less freshly ground black pepper per preference. I tend to serve the recipe with recipe#231601 and plain Balkan (thick) yogurt as a simple vegetarian meal. I like to top the rice with pats of butter. I will make this often the same way or I would like to try with sweet pumpkin when I can get some insha Allah. Originally made for MAKE MY RECIPE~Tag Game Ed't 10.
-
Oh, oh, oh!!! This is SERIOUSLY DIVINE!!! :D FT, I luv pumpkin and this recipe really makes it shine! The roasting method makes it creamy on the inside bringing out its rich taste and the outside gets crispy and browned. Just PERFECT! Im sure the spice combination you suggest is great, but since I bought some fresh rosemary from the market this morning I had to chop up some of it to use in this dish. Also I added a clove of garlic, which added a great flavour, too. I cant wait to have this again! THANKS SO MUCH for sharing another lovely recipe with us, FT! Made and reviewed for Edn#8-Make My Recipe August 09. -
So good - you can't beat oven-roasted veggies for maxed-out flavour. I did a combo of pumpkin and sweet potato and zucchini and added a bit of chile powder in place of all the black pepper. -
This was good with just the pumpkin- but you got to try it with sweet potatoes in it too- they compliment each other great and makes an 'ok dish' superb. I also added a lil' bit of crumbled dry sweet basil. Thanx for the idea- I didn't want to make soup or pie with my pumpkin.
see 14 more reviews
Tweaks
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I purchased some butternut squash, already peeled and cubed, and a friend suggested I try it with this recipe. I'm so glad she did. This was wonderful. I did it just like written, only substituted the squash for the pumpkin. I'm buying more squash tomorrow, and having a huge container of it for the week. Fantastic.
RECIPE SUBMITTED BY
<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p>
<p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p>
<p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p>
<p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p>
<p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p>
<p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p>
<p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p>
<p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p>
<p><strong><span>My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p>
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