By French Tart on November 01, 2006
Photo by Sharon123
Photo by Sharon123
"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!"
Serving Size: 1 (157 g)
Servings Per Recipe: 4
"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."
"I've been looking for a non-desserty, non-soupy way to serve pumpkin, and this one's a keeper! It was a bit salty for my taste, but not salty enough for my husband. Next time I think I'll omit the salt altogether, so people can salt to taste."
"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."
"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 Originally made for MAKE MY RECIPE~Tag Game Ed't 10."
"Although it was a tad too spicy for my taste it was still pretty good. I'm not sure if I'll make it again though. Nonetheless, thanks for sharing!"
"Delicious! I ate some and am using the rest to make Recipe #406731. Thanks FT for a great way to use pumpkin!"
"Absolutely scrumptious. Made for lunch with a French bread and a green side salad, perfect meal. Was a little worried that the cumin would be to strong, but it was just right. The roasting brings out the natural sweetness and the cumin / pepper combo keeps it from being too sweet. Will defiantly be making again. Thanks for the post."
"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."
"I love pumpkin... I love roasted pumpkin even more! I put this in the oven for near on an hour and I just couldn't get the crispy finish I was looking for!? But the flavour combination was delicious, the pumpkin flavour was lovely. It just lacked that roast pumpkin sweetness for me... I am going to attempt this one again as I truly believe it could be something I did wrong and I will re-evaluate then! Thanks for the recipe French Tart. Made for ZWT5 Family Picks"
"I have been cooking up a pumpkin storm the last few days. I made this a few days ago with ground cumin to go on a warm lamb salad. I made pumpkin soup with the rest of the pumpkin the next day which was wonderful. I then cooked some pumpkin last night to go with an ostrich roast and I used cumin seeds this time. Both ways were excellent and we all thoroughly enjoyed it. I love pumpkin and this is a great way to serve it."
"Wonderful recipe!!!!!!!!!!!!!!! I had a whole pumpkin which I had bought. I used some of it for roast pumpkin and none of the family ate it as they said it had no flavour. So I decided to make this recipe with some of the same leftover pumpkin and everyone loved it! The flavour was fantastic and it cooked up a treat. My DH even ate it and commented on how nice it was.....and he doesnt normally eat pumpkin! I microwaved the pumpkin a little first only to make it peel easier, but everything else I did was as per the recipe. DH usually makes the roast vegies in this house and was watching me make this pumpkin it will be interesting to see if he asks "wheres the cumin next time he does pumpkin!" Thanks French Tart this is a keeper for this family!"
"Excellent taste and texture. Peeling is a bit of a problem. I used a vegetable peeler but a paring knife might be faster. I placed some of the prepared pumpkin in a microwave and cooked it at 7 (1100 w microwave) for 7 min.; then turned the pieces over and cooked it for an additional 7 min. at 7. Then added some cooked brown rice, swiss chard cooked for another minute to heat the rice. Served sprinkled parmesan cheese."
"This is my all favourite cooked vegetable, I just LOVE pumpkin roasted! We cook trays of this at a time with roast potatoes too, to serve with our roast meat. We had friends from the US come visit who had never tried it cooked this way and were a bit dubious but once they tasted it they were hooked!! Personally, I just love it when it gets burnt black bits on it, as the sugar caramelises and is sooooo sweet! YUM YUM YUM Good one French Tart!"