Balsamic- and Pepper-Glazed Roast Pumpkin


Preparation info

  • Difficulty


  • Serves


    as a side dish

Appears in

Sweet, peppery and slightly sharp, this is excellent with roast lamb or poultry. Look for green- and yellow-striped Delicata variety or the glowing orange Uchiki Kuri. Both have a fantastic sweet flavour which stands up well to the balsamic vinegar and pepper.


  • pumpkin or winter squash 1 kg/2 lb 4 oz
  • olive oil 4 tbsp
  • balsamic vinegar 1 tbsp
  • black peppercorns ½ tsp, crushed
  • white peppercorns ¼ tsp, crushed
  • unsalted butter a large knob
  • thyme leaves a large pinch
  • sea salt flakes to taste


Preheat the oven to 200°C/400°F/Gas 6. Using a sturdy knife, slice the pumpkin into quarters, parallel with the ribs. Remove the peel and scoop out the seeds. Cut the flesh into eight big chunks about 8 x 6cm/3¼ x 2½in.

In a large bowl, combine the olive oil, balsamic vinegar and peppercorns. Add the pumpkin chunks and turn until well coated with the oil mixture.

Arrange the chunks in a single layer in a shallow roasting tin, taking care not to overcrowd them. Dot with butter and sprinkle with thyme leaves and sea salt flakes.

Roast for 30–40 minutes, turning halfway through, until tender and beginning to brown at the edges. Sprinkle with more sea salt and black pepper if you like.