Name: Roast Pumpkin
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 3 tablespoons cooking oil; Salt and pepper; 25 g (1 oz) butter; A 900 g (2 1b) pumpkin; Grated nutmeg

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

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

Europe
United Kingdom
Side dish
Gluten-free
Vegetarian
England

Method

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

No reviews for this recipe

Ingredients

Method

Part of