Roasted pumpkin

Ladies and gentlemen, here’s a very quick and simple recipe whose origin is as simple as… As what, exactly? This recipe for roasted pumpkin came about because, when I made that silky, quick and easy creamy pumpkin soup, I had half a pumpkin left. That’s it. That’s the whole story.

The whole idea behind this primitive early-autumn dish is the fresh herbs: thyme and rosemary. They give it an intense flavour that’s hard to imitate. Delicate but intense. I recommend it.

I did wonder what you could use a pumpkin like this for. It would be just fine as a side with a main course. Or you can eat it on its own, as I did. I’m sure you’ll find the perfect use for it yourselves.

PS

I recommend the video version of this recipe too. Because, to paraphrase a famous YouTuber, “I’m old-school on the blog and new-school on the YouTubes” 😉

At a glance: 

Prep time: 10 minutes

Roasting time: 1 hour

Oven temperature: 210 degrees Celsius

Serves: 4 portions

Calories: oh, none at all

Ingredients for roasted pumpkin:

• half a pumpkin
• a handful of fresh thyme sprigs
• a sprig of rosemary
• salt
• freshly ground mixed peppercorns
• olive oil

How to give it a lovely, intensely herbal flavour:

You’d be hard put to find a dish that’s easier to prepare, especially when I’ve already peeled the pumpkin. Here goes 🙂

I diced the pumpkin quite small and put it in an ovenproof glass dish. I stripped the fresh thyme leaves from a generous handful of sprigs and added them. In went a sprig of rosemary, a little salt and some freshly ground mixed peppercorns. I poured about 3 tablespoons of olive oil over the lot and mixed everything thoroughly.

I preheated the oven to 210 degrees Celsius.

I put the seasoned pumpkin in the hot oven and roasted it for about an hour, giving it a stir with a spoon roughly 20 and 40 minutes into the cooking time.

Once it was roasted I removed the rosemary sprig before serving. All done. Enjoy!