2023年11月27日 · Roasted pumpkin is easy to make and versatile to use. Simply halve a pie pumpkin, scoop out the seeds, drizzle with olive oil, and season with salt and pepper, then roast face down on a baking sheet. The pumpkin halves roast in less time than butternut squash, and roasting brings out the sweetness of the pumpkin flesh.

2024年12月9日 · This delicious roasted pumpkin is seasoned with olive oil, garlic, and chili powder. It's a wonderful side dish to serve instead of roasted potatoes. Oven baking is my favorite way to prepare this winter squash!

2017年11月1日 · An easy-to-follow recipe for making roasted pumpkin and homemade pumpkin purée! Perfect for pies, soups, pastas, and more!

2017年11月22日 · How do you bake a whole pumpkin? It’s super simple, and I’ll show you how in just THREE easy steps! Sometimes the skin separates from the pumpkin on its own!

2023年9月18日 · Thick wedges of season pumpkin are baked in the oven with herbs and spices. A great seasonal recipe that lets the vegetable shine! Easy and delicious side dish for the holiday season.

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.

2024年10月1日 · Here’s how to roast pumpkin, plus how to make purée for pumpkin pie, pumpkin soup, and more. Roasted pumpkin is perfect for fall baking. You can purée roasted pumpkin in a food processor or blender and use it to bake bread, cookies, pies, and tarts. You can roast it ahead for meal prep.

2020年10月21日 · Here’s a really effortless, great way to dress up roasted pumpkin to make a side dish that works just as well alongside grand roasts or a salad spread for lunch. Simply toss pumpkin with garlic then oven roast until golden, drizzle with yogurt lemon sauce and scatter with pine nuts. So easy yet so superb! Roasted Pumpkin Side Dish

PREHEAT your oven to 180 C / 356 F. CUT pumpkin into chunks (with or without skin) DRIZZLE with olive oil. ADD cinnamon and sea salt. MASSAGE well with your fingers, coating all the pumpkin. SPREAD in a single layer onto 1 or 2 prepared baking trays. ROAST for 40 – 45 minutes or until the pumpkin is soft and caramelised. ENJOY and use as required.

Season the cooked pumpkin mixture and stir in the rice, cranberries, pistachios and tangerine zest with a pinch each of nutmeg and cinnamon. Mix thoroughly then add the vegetable stock, bring to the boil and simmer for 3 minutes (no longer or the rice will end up overcooked later).