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Roasted Pumpkin


  • Author: Jill Baker

Description

What is important here is the pumpkin. It’s preferred that a blue pumpkin (Hubbard) or Jarrahdale–a pale blue-skinned, very hard-fleshed pumpkin is used. Butternut squash is a good substitute.


Ingredients

Hubbard Pumpkin

Jarrahdale Pumpkin

Butternut Squash

Extra-Virgin Olive Oil


Instructions

Simply cut it in half and scoop out the seeds (save, wash and roast separate later for a yummy snack), then cut into 3/4-inch crescent moons.

Place pieces on a lined baking sheet skin side down, drizzle with extra-virgin olive oil, and season with salt and pepper.

Roast in a 400° F oven for 20-25 minutes, basting occasionally. Check with knife for softness and remove from the oven.

Eat as is, use in soups, or even add it to your mashed parsnips (see recipe here)

Notes

This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.