Spicy Roast Pumpkin

Submitted by French Tart

"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!"

 

• 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

1. Pre-heat oven to 200 C or 400°F.
2. Quarter and then carefully peel and seed the pumpkin.
3. Cut into chunky 2" cubes.
4. Place pumpkin into a large & sturdy roasting tray.
5. Add the olive oil, salt, pepper & cumin - mix well, making sure that all the pumpkin pieces are coated in olive oil.
6. Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.
7. 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!

Reviews

[Just Call Me Martha]

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.

 

[UmmBinat]

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.

 

[Lalaloula]

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.

 

[evelynathens]

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.

 

[motherofmoonsunstar]

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.