roast pumpkin

 

Since moving to Thailand I can’t help but notice pumpkins. They’re at every market, supermarket, road stall – you get the picture. It’s safe to say that for the next little while it will be become a staple in our diets here – and it has already!

Apart from my favourite Garlic and Ginger Pumpkin Soup, my new pumpkin recipe obsession is roast pumpkin. Not only is it easy to prepare but you can serve it many different ways including as a meal on its own, a salad or side dish.

Whether you’re looking to add pumpkin as a side dish or as the whole meal itself, this roast pumpkin recipe loaded with spices is a wonderful addition.

Let me know how you go!

JC x

 

 

Roast Pumpkin

Serves 2 (as a full meal).

 

Half a medium pumpkin sliced into crescents (as per image at bottom)

1.5 tbsp EVOO

1 tsp ground cumin

1 tsp paprika

1 tsp turmeric

Salt and pepper

 

Optional:

1.5 tbsp of coconut flesh strips

1 tsp Gewürzhaus Moroccan Souk Spice  
 
 

Preheat your oven to 170 degrees celsius
 

Lay baking paper or aluminium foil onto an oven baking tray

 

In a large bowl add the pumpkin crescents (seeds removed) and all of the ingredients except the toasted coconut. If you have another vegetable ideal for roasting that you’d like to add (I use broccoli right at the end of the roasting), then add it here also. Use a little extra EVOO if you are using additional vegetables and a few extra sprinkles of the spices

 

Mix the pumpkin (and/or additional roast veggies) thoroughly together so that the oil and spices are distributed evenly

 

Lay each pumpkin (and/or additional roast veggies) onto the baking tray and roast for 40-45 minutes.  Turn them at about the 20/25 minute mark to cook evenly. If you are planning to use the coconut flesh or a vegetable like broccoli, add it to the tray of pumpkin now to lightly toast it

 

Cook all ingredients for the remaining time and before removing them from the oven, prick the pumpkin and veggies to ensure they are cooked

 

Serve your roast pumpkin crescents with toasted coconut and additional vegetables atop rice or quinoa, sprinkle with fresh herbs like coriander, chives or spring onion and add a lovely tomato chutney to dip into (if you wish) on the side

 

This will become a staple. So delicious!

 

 

Roast pumpkin slices

 

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