Roast Pumpkin

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

Pumpkin has quite a large family – English, American, squash and butternut squash all being part of it. Marrows, courgettes and cucumber are also relatives.

Pumpkin and butternut squash make good purées and soups and roast very well too. It is best to buy small pumpkins, which can easily be cut into wedges and roasted.


  • A 900 g (2 1b) pumpkin
  • 3 tablespoons cooking oil


Pre-heat the oven to 200°C/400°F/Gas Mark 6. Cut the pumpkin into 12–16 wedges and remove the seeds. The skin can be left or cut off. It will not become tender and edible; however, it does guarantee that the pumpkin wedges don’t break up, so they keep the nice half-moon shape. The cook