At Thanksgiving time, I don’t want to see another pumpkin recipe. Not another pie or scone or cookie. No more photographs of pumpkins in fields or paddocks. No more lamenting the passing of the pumpkin. I am over pumpkins.
Until, well, there was this lovely butternut pumpkin there, looking so special. You see, in Australia, we are not familiar with the huge variety of pumpkins available elsewhere, so everything yellow and round is a pumpkin to us. Even squash. I don’t understand the difference really, having only grown up with pumpkins and not squashes. Seeds are similar, they are yellow or orange and they have a tough skin, right? Some skins tougher than others. Our Queensland Blue pumpkin, for example. Need to take an axe to that one.
But the butternut, sweet natured and thin skinned. Easy to deal with. Delicious in taste. My favourite.
So, this one that I mentioned, came home with me and sat on my bench for a week. Then I saw Caramelised Roast Pumpkin. I saw more than that. I saw Caramelised Roast Pumpkin Risotto!!!
So first, roast the pumpkin.
Butternut Pumpkin: I make this with butternut, because it is quite sweet and it mashes easily.
- Serve as it is. This is so very very yummy.
- Make a caramelised roast pumpkin salad.
- Use in a risotto, mashing it slightly before incorporating into the rice.
Caramelised Roast Pumpkin
Source : From my old Food Matters web site
Prep time: 5 mins
Cooking time: 40 mins
Serves: 4 – 6 people, depending how you use it
1 butternut pumpkin / squash
1 head of garlic
sea salt and freshly ground black pepper
Optional spices and flavourings: cumin, rosemary, bay leaf, oregano, marjoram, cinnamon (small amounts)
I am quite rustic in roasting pumpkin. I cut the pumpkin into cooking sized chunks, leaving the skin and seeds on. I think they add more flavour. Sometimes the chunks are quite large, sometimes, if I am going to use the pumpkin in a salad, I might remove the skin and seeds, and cut the pumpkin into 3.5 – 4.5 cm squares.
Place the pumpkin in a roasting pan and drizzle with olive oil. Tuck the garlic in between the pieces of pumpkin and sprinkle salt and black pepper over the top of the pumpkin and garlic.
Add any optional flavourings if you are using them – stalks of rosemary, oregano or marjoram, some cumin seed, a few bayleaves tucked amongst the pumpkin. Not necessary. Lovely if you have them.
Roast in a 250 degree Celsius oven for 30 – 40 minutes, until it has a lovely caramelised brown surface.
If you have left the seeds in, you can easily remove them with a spoon. For use as a side dish, I serve with the skin on. For risottos I scrape the flesh from the skin and into the risotto. For chunks of pumpkin, the skin will pull off easily.
Serve immediately, or serve at room temperature, or use in salads or risottos.
From The Pumpkin Series
- Caramelised Pumpkin Risotto
- Caramelised Roast Pumpkin
- Daikon Radish with Golden Pumpkin Salad
- Plain Kuzhambu (Kottu Kuzhambu): A South Indian Vegetable Wet Curry
- Pumpkin and Red Pepper Soup
- Whole Roast Pumpkin