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Roast Pumpkin recipe

Roast Pumpkin recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

This is a simple, yet delicious side dish. You can also use this recipe with any winter squash, such as butternut.

14 people made this

IngredientsServes: 4

  • 1 whole pumpkin
  • olive oil
  • salt
  • pepper

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat oven to 200 C / Gas 6.
  2. Cut pumpkin in half, then into several pieces. Remove seeds and fibres.
  3. Place pumpkin pieces onto baking tray, drizzle with olive oil and season with salt and pepper.
  4. Roast in preheated oven for 30-40 minutes roast until the pumpkin is soft but is not falling apart. Allow to cool, remove skin and dice.

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Reviews & ratingsAverage global rating:(2)


Savory Roast Pumpkin Recipe

A few weeks ago, we were served the most delicious roasted sugar pumpkin at a true farm to table restaurant, Middle Fork Kitchen Bar, in Lexington, Kentucky. We were on Fall break and visited Keeneland race track, which was great old fashioned Southern fun. While I lost my money, I gained in cooking inspiration.

Middle Fork Kitchen Bar roasted the sugar pumpkin in their wood burning oven. The genius roast pumpkin recipe was finished off with ricotta cheese, molasses and pomegranate. It seriously wow&rsquod us. I knew I was going to come home and roast a pumpkin.


    1. Preheat oven to 450°F with rack in lower third.
    2. Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
    3. Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.
    4. Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
    5. Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
    6. Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

    This Recipe is Featured In:


    Roast Pumpkin Salad with Honey and Feta

    Rated 5.0 out of 5 by 1 readers

    Serves 2-3 as a side or 1-2 as a main

    Preparation time: 10 minutes

    • 1 butternut pumpkin or squash (about 600g or 1.3lbs)
    • 3 tablespoons oil (I used a herb oil but regular olive oil will do)
    • 2 tablespoons sesame seeds
    • 3 tablespoons honey
    • 1 tablespoon balsamic vinegar
    • 50g/1.7 ozs feta cheese, crumbled
    • 1/2 teaspoon chilli flakes
    • salt and pepper to season

    Step 1: Preheat oven to 210C/410F. Line a baking tray with baking parchment. Peel the pumpkin and cut into bite sized cubes. Remove the seeds.

    Step 2: Toss the pumpkin cubes in the oil and bake for 20 minutes.

    Step 3: Remove from the oven and toss with sesame seeds. Put back in oven for 10 minutes and roast.

    Step 4: Drizzle with honey, balsamic vinegar, feta and chilli flakes. Season with salt and pepper. Serve hot or cold.


      1. Set the oven at 400°F/200°C/Gas 6. Scoop out the seeds and fibers from the middle of the pumpkin or butternut squash. Slice the flesh into thin segments, each about 1cm thick. Lay the pieces out in a single layer on a baking sheet. Trickle over the olive oil and season with black pepper, then bake for about thirty minutes, until soft and translucent.
      2. In a dry frying pan, mix the coriander and cumin and toast over a low to moderate heat for a few minutes, until fragrant. Add the hemp, pumpkin and sunflower seeds and continue toasting for about five minutes, stirring regularly until all is golden.
      3. Stir in the thyme and salt, then grind the mixture using a pestle and mortar, cracking the seeds roughly. Keep the mixture rough and knobbly. Fold in the nigella seeds and pistachios. Break open the pomegranate and remove the seeds.
      4. When the pumpkin comes from the oven, scatter over the pomegranate seeds, about half the spice and seed mixture and serve. Store the remaining mixture in a jar until needed.

      From The Christmas Chronicles: Notes, Stories & 100 Essential Recipes for Winter © 2018 by Nigel Slater. Reprinted by permission of Fourth Estate, an imprint of HarperCollins Publishers.


      2. In a frying pan over a medium-high heat, add the spices and dry fry for a few minutes until fragrant. Lightly crush in a mortar with a pestle.

      3. Remove the seeds from the pumpkin and, leaving the skin on, slice into chunks. Toss the pieces in the oil, seasoning and spices. Evenly spread on a roasting tray and place in the oven. Roast until golden and soft, about 30 minutes.

      4. For the yoghurt dressing, combine all the ingredients with some seasoning in a bowl.

      5. Place the pumpkin pieces on a large share platter. Drizzle the garlic yoghurt on top, scatter with almonds and coriander leaves then serve.


      Roast Pumpkin With Yoghurt Sauce

      The colour of this dish makes it perfect for the holiday season — it is sure to impress everyone!

      Ingredients (makes 4 serves, as a side):

      2 medium beetroot
      300g pumpkin, cut into wedges
      1 medium red onion, cut into wedges
      1 tbsp olive oil
      Fresh rosemary sprigs
      20g pumpkin seeds

      Yoghurt Sauce:
      125ml low-fat plain yoghurt
      1 garlic clove, crushed
      ½ lemon, juiced
      1-2 tsp tahini

      Method:
      1. Preheat the oven to 180°C (355°F) and line a roasting pan with baking paper.

      2. Wrap the beetroot in foil with 1 tablespoon of water (this helps the beetroot to steam). Place in the lined roasting pan and bake in the oven for 30-40 minutes or until tender. Test the beetroot with a skewer — it's cooked if the skewer pierces the flesh easily. Set aside to cool slightly. When cool enough to handle, peel and cut into wedges.

      3. After 10 minutes, remove the roasting pan from the oven. Place the pumpkin, onion and rosemary in a large bowl and drizzle over the oil. Season with salt and pepper, if desired and toss gently, ensuring that they are coated in the oil. Place the pumpkin, onion and rosemary in the lined roasting pan and roast in the oven for the remaining 20-30 minutes or until the pumpkin and onion are tender and lightly browned, turning with tongs every 10 minutes.

      4. Meanwhile, heat a non-stick fry pan over medium heat. Add the pumpkin seeds and cook for 3-4 minutes until toasted, shaking the pan frequently. Remove from the heat and transfer to a plate to cool.

      5. To make the yoghurt sauce, whisk the yoghurt, garlic, lemon juice and tahini together in a small bowl.

      6. To serve, arrange the pumpkin, beetroot and onion on a serving plate. Drizzle over the yoghurt sauce and sprinkle with the toasted pumpkin seeds. Enjoy!

      This is a really easy and flavourful side dish that you can serve with almost any meal. In the spirit of the season, we’ve also got a delicious pumpkin pie you can make and serve for Thanksgiving lunch as well.

      * Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.


      Ingredients

      2 tsp coriander seeds, toasted in a dry pan until fragrant

      2 tsp cumin seeds, toasted in a dry pan until fragrant

      1 cup flat-leaf parsley leaves

      2 tsp Aleppo pepper (or mild red chilli flakes)

      1 tsp sweet smoked paprika

      about 1.3kg Japanese pumpkin, deseeded, skin removed, cut into large bite-sized pieces

      2 brown onions, roughly chopped

      400g can chickpeas, rinsed thoroughly

      1 green chili, deseeded, finely sliced

      ¼ preserved lemon, finely diced

      ½ cup chopped coriander leaves

      ½ cup smoked almonds, chopped

      about 10 sheets filo pastry (see note)

      3 tbsp chopped coriander leaves (optional)


      HOW TO MAKE PUMPKIN & BEETROOT SALAD

      For this salad, you will first need to roast the pumpkin. I like using a sweeter type like Kabocha squash or Japanese pumpkin but butternut squash will work just as well. Sweet potatoes and carrots could be used instead. These veggies are full of beta-carotene antioxidant and make a great source of healthy, starchy carbohydrates and fibre.

      The pumpkin is roasted with simple seasoning and some fennel seeds for that lovely Mediterranean aroma. Thyme or oregano could be used instead.

      You use raw beets which you can dice and roast together with the pumpkin, although they usually need a little longer in the oven. I used pre-packed cooked beetroot from the markets. Canned beets can be diced and will work fine.

      While the pumpkin is roasting, toast the maple walnuts in a frying pan and prepare the dressing. The whole dish should take about 30 minutes or so.

      Make-ahead tip: you can make all the elements for this salad ahead of time roasted pumpkin can be stored in the refrigerator for 2-3 days the dressing will last for up to 5 days easily and the maple walnuts can be stored in an airtight container in the pantry for a week or two. Assemble and dress just before serving.

      WHAT GOES WITH PUMPKIN & BEETROOT SALAD

      This beetroot and pumpkin salad is a fabulous standalone dish but it also works well as a side with grilled meat or fish. I particularly like it with something like lamb cutlets or my Mediterranean-inspired chicken (check the recipe here). For a vegetarian or vegan version, you can cook a side of quinoa or brown rice or top the salad with cooked lentils or chickpeas. The oregano garlic marinade I used on my Mediterranean chicken can be used on tofu.

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      9 Roasted Pumpkin Seed Recipes

      Some of us wait all year for an excuse to carve pumpkins into elaborate works of art. Others might be better categorized as reluctant bystanders. But no matter what camp you fall into, there's one thing that should be universally enjoyed: the pumpkin's heaping mass of seeds that, when properly prepared, make a crisp, golden-brown, delightfully salty snack.

      You can read our step-by-step recipe for basic roasted pumpkin seeds to start, but the main thing you need to know is that your seeds should be as dry as possible and coated in oil or some other fat to ensure they cook evenly. While you certainly don't need more than salt and pepper to finish them off, pumpkin seeds can be elevated by a remarkably wide range of sweet and savory seasonings—think Thai chili and lemongrass, Spanish chorizo and smoked paprika, or brown butter and sage. Here are nine unique flavor combos to spice up the season.



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