SPICY ROASTED PUMPKIN
Spicy roasted pumpkin is a delicious way to enjoy autumn pumpkins and squashes. The spicing is light and helps to bring out the lovely sweet flavours.
Provided by Elaine Lemm
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 97 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, Sodium 53 mg, Sugar 8 g, Fat 3 g, ServingSize Serves 6, UnsaturatedFat 0 g
ROASTED PUMPKIN
This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
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.
Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g
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.
Provided by Sackville
Categories Vegetable
Time 1h5m
Yield 2-3 serving(s)
Number Of Ingredients 6
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 SEEDS
Here is an easy recipe for roasting fresh pumpkin seeds.
Provided by Rosemary
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 8.6 g, Cholesterol 3.6 mg, Fat 4.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 12.5 mg
More about "roasted pumpkins recipes"
HOW TO ROAST A PUMPKIN WITH EASE - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
- How to Roast Pumpkin. Roasted pumpkin is delicious and nutritious. You can add it to baked goods, soups, stews, or whip up a homemade pumpkin pie. Plus, it's super easy to make.
- Cut the Pumpkin in Half. You'll need a large knife and a certain amount of upper-body strength. Cut the pumpkin more or less in half working on one side of any stem that's still attached to the pumpkin.
- Scoop Out Seeds. Use a large spoon to scoop out the seeds and stringy "guts" from the pumpkins halves. If you have an ice cream scooper, know that it will work beautifully for this task.
- Get Those Insides Clean. You don't need to be crazy about it, but you also want to remove all the wetter, darker "guts" from the harder, lighter-colored pumpkin flesh.
- Roast the Pumpkin. Set the cleaned pumpkin halves on a lightly oiled baking sheet or a baking sheet lined with parchment paper. Roast in a preheated 375 F oven (the temperature is actually quite flexible, anywhere in the 350 F to 425 F range will yield decent results) until the pumpkin halves are tender enough to pierce easily with a fork through the shell.
- Roasted Pumpkin, Ready to Use. Let the pumpkin sit until cool enough to handle. Then use a large spoon to scoop out the sweet and tender cooked flesh. Roasted pumpkin is perfect for serving mashed with butter, using to make a pumpkin soup, or whirling into a pumpkin pie.
ROASTED PUMPKIN RECIPE: EASIEST WAY TO ROAST PUMPKIN
From steamykitchen.com
4.6/5 (20)Total Time 25 minsCategory Side DishCalories 87 per serving
- Heat oven to 400F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef's knife to cut slices of pumpkin, 1-inch thick.
- Place pumpkin slices on baking sheet. Drizzle with olive oil and rub on both sides of pumpkin. Season with salt, spices and brown sugar. Roast for 18-20 minutes, depending on thickness of pumpkin slices (check at 15 minute mark).
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