Balsamic- and Pepper-Glazed Roast Pumpkin

Name: Balsamic- and Pepper-Glazed Roast Pumpkin
Yield: Serves 4 as a side dish
Ingredients: black peppercorns ½ tsp, crushed; sea salt flakes to taste; balsamic vinegar 1 tbsp; pumpkin or winter squash 1 kg/2 lb 4 oz; unsalted butter a large knob; olive oil 4 tbsp; thyme leaves a large pinch; white peppercorns ¼ tsp, crushed

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Pepper

By Christine McFadden

Published 2008

About

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.

Ingredients

pumpkin or winter squash 1 kg/2 lb 4 oz

Side dish
Gluten-free
Vegetarian
Spicy

Method

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 a