Roast pumpkin
"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."
photo by WaterMelon
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Serves:
-
2-3
ingredients
- 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
directions
- 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.
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Reviews
-
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..
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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!
Tweaks
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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.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
