Caramelised Roast Pumpkin

A particularly Winter-y dish

Roasted pumpkin | A Life TIme of Cooking

In Autumn, the pumpkins arrive and thoughts of beautiful Autumnal pumpkin salads, risottos, mashes, curries, soups, BBQ’d pumpkin, pasta and other dishes swim around in a cook’s mind.

In Australia, we are not familiar with the huge variety of pumpkins available in other countries, so everything yellow and round is a pumpkin to us. We only have a few varieties. Queensland Blue pumpkin, for example. Need to take an axe to that one. Butternut, my favourite. Sweet natured and thin skinned, easy to deal with and delicious in taste. Jap, a sweet beauty. Sometimes in markets I might find a red pumpkin.

This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.

Pumpkin for Roasting

 

You might like to browse all of our Pumpkin Recipes here and here. Or perhaps our baked recipes here and here. Perhaps you would like inspiration from our Autumn recipes here and here.

Roasted pumpkin | A Life TIme of Cooking

 

Caramelised Roast Pumpkin

Prep time: 10 -15 mins to prep the pumpkin
Cooking time: 40 mins
Serves: 4 – 6 people, depending how you use it

ingredients
1 butternut pumpkin / squash
1 head of garlic
olive oil
sea salt and freshly ground black pepper

Optional spices and flavourings: cumin, rosemary, bay leaf, oregano, marjoram, cinnamon (small amounts)

method
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 220C oven for 30 – 40 minutes, until it has a lovely caramelised brown surface.

If you have left the seeds in and skin on, you can easily remove the seeds with a spoon. For use as a side dish, I serve with the skin on. For risottos, 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.

Roasted pumpkin | A Life TIme of Cooking

Left over pumpkin makes excellent toast for breakfast – mash the pumpkin onto the toast, spread with some roasted garlic and top with a fresh coriander chutney.

Roasted pumpkin | A Life TIme of Cooking

 

This is cross posted with our sister site,  Heat in The Kitchen. It appeared there as part of the Retro Recipes series.

 

browse some Pumpkin recipes

 

 

 

 

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

13 thoughts on “Caramelised Roast Pumpkin”

  1. I always find it interesting reading about pumpkin and squash on US blogs. There’s so much variety, and many have such wonderfully strange names. For a girl originally from the UK who’d never eaten pumpkin until she arrived in Australia at 18, it makes for fascinating reading.

    My favourite is Kent and I love it roasted with coriander and fennel seeds and dried oregano. I have been known to eat this straight from the pan. Any survivors are added to salads and risottos. Roasted pumpkin also makes the best soup!

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  2. have you tried this? steam/cook the butternut squash. blend it to a smoothie with milk, sugar, and some almonds. chill and enjoy. it is a complete, delicious meal.

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  3. Yeah, I’m not a pumpkin fan either, but I tasted this delicious pumpkin bisque one day and just had to make my own Roasted Pumpkin and Onion Bisque, and I have to tell you, roasted pumpkin tastes amazing!

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  4. ok – I can’t wait for the Holidays to be done with so i can try this – I love risotto and I love squash. Right now I’m running around doing holiday stuff and lovin’ it!

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  5. Hi everyone, I have been playing with my family this week, so am very late in catching up on comments.

    kathryn, yes, I am with you regarding US pumpkins. I just can’t imagine so many varieties.
    bee, I am going to try that one day soon – after the holidays. It sounds amazing.
    mansi, oh yes it does! Right now, I have two more pumpkins sitting on my counter, ready to be roasted.
    Thanks, RedChillies. Hope you get to try. It is so simple.
    Kimberly, let me know how it turns out.
    Cynthia, thanks. funny how pics can make us hungry just looking at them.

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  6. I am just about to put the pumpkin in the oven. I have a question. What do you do with the garlic afterwards?

    Hi Janet, you can use the garlic in whatever dish you are making. If you leave the skin on the garlic when you are cooking it, just squeeze the soft garlic clove out of the skin. I comes out like toothpaste out of a tube!

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  7. Heya!
    I’m fourteen and was looking for a recipe to cook for mum and I came across this one. I love cooking; the best part being watching the people you serve it to loving it!
    I tried this recipe and loved it. So did mum.
    Thankyou heaps for such a simple, fantastic recipe!

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  8. The roasted butternut squash is so outraegously delicious and simple to prepare. I did sprinkle some mexican chili powder on top in addition to salt and black pepper. I had to walk out the kitchen so I wouldn’t eat more before dinner.

    Thank you

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  9. I’ve been wanting to try new things with pumpkins and came across this recipe. Its in the oven as I type this and so far it smells great! I’m looking forward to how it tastes. I ended up using oregano, marjoram, and some cinnamon. It is to be my contribution to a potluck tonight…

    Thanks for the Idea!!

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