Roasted Pumpkin
Roasted pumpkin is one of those simple autumn foods you can use in a wide variety of ways. Think roasted pumpkin sourdough bruschetta with pumpkin spread and balsamic glaze. It's all you need for a cosy autumn snack or lunch with a roasted pumpkin salad, goat's cheese and pecan nuts.
Ingredienti
- 500 g pumpkin
- 50 g maple syrup
- 20 g crushed garlic
- 6 g fresh rosemary
- 70 g olive oil
- 6 g salt
- 1 g black pepper
Preparazione
- 1
line baking tray: Line a baking sheet or roasting tray with parchment paper.
- 2
turn on oven: Turn the oven to 220°C or 428°F.
- 3
prep pumpkin: Wash the pumpkin well and cut it into wedges.
- 4
make marinade: Make the "dressing" by mixing roughly chopped garlic, rosemary sprigs you bruised a bit between your fingers and the olive oil and seasoning.
- 5
mix with pumpkin: Mix this with the pumpkin making sure you get it into every nook and cranny.
- 6
place pumpkin on tray: Put the dressed pumpkin onto the baking sheet or tray and cover with aluminium foil.
- 7
cook pumpkin: Roast for 15 to 20 minutes or until the pumpkin is just cooked.
- 8
reserve pan juices: You will have lovely juices in the bottom of the roasting tray. Remove the rosemary stalks and put the juices into a blender and blend until smooth.
- 9
serve: Use this to dress the pumpkin before serving or, as a dressing for pumpkin salad.
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