On repeat this winter: roasted pumpkin

As soon as the travel restrictions were eased Rob hightailed it up to the farm to see his step mum and spend some time with her for the first time in months. He came home with an enormous pumpkin which looked fabulous of course but had me thinking about all the different ways I could use it up. It was big. There’s only so much pumpkin my family will eat.

But! After one time of making pumpkin this way I made me way through that pumpkin, and then some more. It has been my go-to for entertaining (I have served with drinks) or lunch or dinner (as a side) and even like a stand alone salad. I have also just eaten straight off the baking tray almost like a piece of toast or a vehicle for other goodness on top. See? It’s been my fave.

The simplicity of the dish makes it even better so I thought I better share it with you too. I have tried it with all different kinds of pumpkin but I think the blue Kent may be my favourite.

Roasted pumpkin slices

Pumpkin sliced into approx 1.5 cm thick slices (like a rockmelon) with the skin on
Fennel seeds
Ground cumin
Dried chili flakes
Olive oil
Salt & pepper

1. Preheat oven to 200 degrees. Slice the pumpkin into 1-2cm pieces thick. Too thin and the pumpkin crisps and burns too much and too thick and you don’t get the crisp you want it can even go soggy

2. Drizzle with olive oil on a lined baking tray and then sprinkle liberally with the herbs and salt & pepper the roast in oven until you have a good colour (approx 45-1 hour depending on your thickness)

3. Serve as is, warm with Persian feta sprinkled over the top (even some pomegranate on top) and freshly chopped parsley. When I serve with drinks I add a little Persian feta on top and people can take a slice from the tray

Any which way you like it, try it and I hope you love it as much as I do. I could eat this every single day. Truly!

Roasted spiced pumpkin slices

A delicious snack on its own or as a salad or side...I can't get enough of it

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Equipment

• Baking tray

Ingredients

  

• 1 Pumpkin cut into 1.5 cm slices (like a melon)
• 1 tbsp fennel seeds
• 1 tbsp ground cumin
• 1 tbsp dried chilli flakes
• drizzle olive oil
• Salt & pepper

Instructions

 

• Preheat oven to 200 degrees. Slice the pumpkin into 1-2cm pieces thick. Too thin and  the pumpkin crisps and burns too much and too thick and you don't get the crisp you want it can even go soggy
• Drizzle with olive oil on a lined baking tray and then sprinkle liberally with the herbs and salt & pepper the roast in oven until you have a good colour (approx 45-1 hour depending on your thickness)
• Serve as is, warm with Persian feta sprinkled over the top (even some pomegranate on top) and freshly chopped parsley. When I serve with drinks I add a little Persian feta on top and people can take a slice from the tray

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