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 recipe for Thanksgiving, if you celebrate it.
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
1 butternut pumpkin / squash
1 head of garlic
sea salt and freshly ground black pepper
Optional spices and flavourings: cumin, rosemary, bay leaf, oregano, marjoram, cinnamon (small amounts)
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.
browse some Pumpkin recipes