Balsamic- and Pepper-Glazed Roast Pumpkin

Preparation info
  • Serves


    as a side dish
    • Difficulty


Appears in

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.


  • pumpkin or winter squash 1 kg/2 lb 4 oz


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