Roast Pumpkin Recipes

ROASTED PUMPKIN

Steps:

• Preheat oven to 400 degrees.
• Cut pumpkin in half; scrape out seeds.
• Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
• Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.

ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

SPICY ROASTED PUMPKIN

Steps:

• Preheat the oven to 220 C / 425 F/ Gas 7
• Carefully wash the pumpkin or squash and dry thoroughly.
• Using a long, sharp knife carefully cut the pumpkin or squash into wedges or slices depending on the shape. Be careful when cutting as the pumpkin can easily slip, to make it easier put it onto a damp tea towel to help prevent it from slipping.
• Lay the wedges on to a large, roomy baking tray. The slices must be one layer and not overlapping. If you have more slices than can fit in one layer, then use two or more trays.
• Generously season with sea salt and black pepper.
• Sprinkle the mace, paprika and the thyme evenly over the wedges.
• Pour over the oil then roll the slices or wedges in the oil to make sure they are all well covered.
• Place the tray(s) into the preheated oven.
• Roast for between 30 and 40 minutes, longer if the pumpkin needs it. The skin should be slightly blistered and the flesh soft when pierced with a sharp knife.
• Remove the tray (s) from the oven and leave the pumpkin to cool ever so slightly then serve.
• If the skin is edible, then leave it on, otherwise, remove the skin, it should slip away quite easily.
• Or, cool the slices completely and use the lovely enhanced flavor in all your favorite recipes. The roasted pumpkin can also be pureed.
• You can also cook the pumpkin without the paprika and chili if you wish. The mace, salt and pepper is a must, though.

ROAST PUMPKIN

Steps:

• 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.

ROASTED PUMPKIN SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
• Bake in preheated oven 40 minutes, until soft but not blackened.
• In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
• Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.