Roasted Pumpkin

Ingredients

• 500 gpumpkin
• 50 gmaple syrup
• 20 gcrushed garlic
• 6 gfresh rosemary
• 70 golive oil
• 6 gsalt
• 1 gblack pepper

Instructions

1. 1

   Line the tray

   Line a baking sheet or roasting tray with parchment paper.

2. 2

   Heat the oven

   Preheat the oven to 220°C (428°F).

3. 3

   Cut the pumpkin

   Wash the pumpkin well and cut it into wedges.

4. 4

   Mix the dressing

   Roughly chop the garlic and bruise the rosemary sprigs between your fingers. Mix them with the olive oil, maple syrup, salt and black pepper.

5. 5

   Coat the pumpkin

   Mix the dressing with the pumpkin, working it into all the nooks and crannies.

6. 6

   Arrange and cover

   Place the dressed pumpkin on the lined tray and cover it with aluminium foil.

7. 7

   Roast until tender

   Roast for 15 to 20 minutes, or until the pumpkin is just cooked.

8. 8

   Blend the juices

   Take the rosemary stalks out of the roasting tray. Transfer the juices from the bottom of the tray to a blender and blend until smooth.

9. 9

   Dress and serve

   Drizzle the blended juices over the pumpkin before serving, or use them as a dressing for pumpkin salad.

What is roasted pumpkin?

Roasted pumpkin is a simple preparation in which pumpkin is cut into pieces and cooked in the oven until tender. Pumpkin is widely used in American autumn cooking, though roasting it is an easy way to enjoy it in many kinds of meals.

This version pairs the pumpkin with maple syrup, garlic and rosemary. The roasting juices are blended into a smooth dressing, so the tray’s flavour can be spooned back over the wedges or used in a salad.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 2g protein, 19g carbs, 18g fat.

The olive oil contributes most of the fat, while the pumpkin and maple syrup provide most of the carbohydrates. There is little protein in the listed ingredients, so serve a portion with a protein-rich food such as beans, lentils or goat’s cheese to make a more balanced plate.

Choosing and cutting the pumpkin

Pumpkin: Choose one with firm flesh and no soft or damaged patches. The recipe leaves the pumpkin in wedges, which are easy to coat and serve.

Wedges: Aim for pieces of a similar size so they cook at roughly the same rate. Keep the skin on if you prefer the wedges to hold their shape.

Making the dressing

Rosemary: Bruise the sprigs gently between your fingers to release their aroma, then mix them with the other dressing ingredients. Remove the stalks before blending the roasting juices.

Coating: Turn the wedges through the dressing and work it into the creases. This helps distribute the garlic, oil and maple syrup across the pumpkin.

Roasting to the right texture

Cover: The tray is covered with foil for roasting, as directed in the method. Keep the pumpkin in a single layer so the pieces sit evenly on the tray.

Doneness: Start checking at 15 minutes. The pumpkin is ready when it is just cooked and can be pierced easily; roast for up to 20 minutes if needed.

Using the tray juices

Juices: Once the pumpkin is cooked, the roasting tray will hold a mixture of oil and pumpkin juices. Remove the rosemary stalks before blending the liquid until smooth.

Serving: Spoon the blended dressing over the wedges, or toss it with pumpkin salad. It also makes a handy way to carry the garlic and rosemary flavours into another part of the meal.

How to serve it

As a side: Serve the wedges warm alongside a main dish, or add them to a salad with goat’s cheese and pecans, as suggested in the recipe description.

For lunch: Spread some pumpkin on toasted sourdough for bruschetta and finish with balsamic glaze. The wedges can also be served as a simple autumn snack.

Recipe notes & tips

• Cut the wedges to a similar thickness so they finish cooking at about the same time.
• Bruise the rosemary gently rather than finely chopping the stalks into the dressing.
• Turn the pumpkin well in the dressing so the cut surfaces are coated.
• Check the wedges at 15 minutes and continue roasting only until just tender.
• Remove all rosemary stalks before blending the tray juices.
• Blend the juices carefully, as they will be hot.

Variations

• Add chilli: Mix a little chilli into the dressing for a touch of heat.
• Use thyme: Swap the rosemary for fresh thyme for a different herbal note.
• Finish with balsamic: Drizzle balsamic glaze over the wedges just before serving.
• Make a salad: Serve the pumpkin with goat’s cheese and pecans.
• Top sourdough: Spread or layer the roasted pumpkin on toasted sourdough for bruschetta.

Common mistakes to avoid

• Uneven wedges: Cut pieces to a similar thickness so they cook at a similar pace.
• Patchy coating: Turn the wedges thoroughly in the dressing and work it into their creases.
• Over-roasting: Check from 15 minutes and take the pumpkin out once it is just tender.
• Blending the stalks: Remove the rosemary stalks from the tray before blending the juices.
• Skipping the juices: Blend the liquid left in the tray and use it to dress the pumpkin or salad.

How to store

Keep leftover pumpkin and dressing in a covered container in the fridge for up to 3 days. Reheat the wedges in a moderate oven until warmed through, or serve them cold in a salad.

Frequently asked questions