Prep 5 mins
Cook 1 hr
We've all heard of roasting pumpkin seeds -- now you can roast the pumpkin too! Makes a colourful and tasty side dish for a number of meals, but I especially like it with chicken or fish. Feel free to try different spices or just use salt and pepper for a more simple but equally good version.
- 2 cups pumpkin, cut into chunks
- 3 -4 tablespoons olive oil
- 1 chili pepper, deseeded and chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- salt & freshly ground black pepper
- Place oil, chilli, chilli powder and garlic into a bowl and mix into a paste.
- Add the pumpkin to the bowl and mix until all the chunks are well coated.
- Spread the pumpkin out on a non-stick baking sheet (or just cover your tray with tin foil).
- Sprinkle over some salt and pepper and then bake in a preheated 200 C or 400 F oven for 60 minutes or until tender. The pumpkin may be cooked before the hour is up, but keeping it in the oven and turning occasionally will help it to become nice and crispy.
Roast pumpkin is my favourite vegetable, and now its even tastier with the added chili 'kick' I served it with Oven Roast Beef, roasted potatoes and baby peas. A definite keeper.
This was utterly fantastic! I could eat this everyday! I used butternut pumpkin (my favourite)and dried crushed chilli instead of fresh. I cut the oil down to 1 tablespoon and the recipe didn't suffer at all. Even my husband who is not too fond of spicy foods or pumpkin ate it all. I served this with chicken but I think it would go with anything, or even just on it's own. Really great, thanks!
Mmmm tasty stuff! 3 tblsp of oil was perfect for us. We enjoyed it mixed in with a mushroom risotto I'd made, then the next day I mixed it with fresh baby spinach, feta, chopped mushies and spring onion to enjoy my own salad for lunch.<br/>We'll be revisiting this lip smackin' recipe very soon :)<br/>Thanks for sharing..