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..
This was pretty easy to make, outside of peeling and cutting the pumpkin. The taste was a lot different than I thought it would be--very hot--but I substituted the chile with a jalapeno, since that's all I had on hand. Very good! I will likely make this recipe again.
Fantastic recipe, SG! I didn't have any fresh chilli, so just doubled the amount of chilli powder. And I love the taste of garlic in the pumpkin. Thanks!