Spicy Roasted Pumpkin with Brown Rice and Pumpkin Seeds

Preparation info
  • Serves


    • Difficulty


Appears in
Seasonal Salads

By Fi Buchanan

Published 2023

  • About

Use this recipe to explore the world of esoteric pumpkins. I find their beautiful shapes and colours irresistible. Varieties like kabocha and Blue Hokkaido are delicious here but so are acorn and butternut squash and you can toast the seeds in just the same way. If I’m making this for a party, I’ll add 50g toasted pine nuts.


  • 250 g brown rice (approx. 450 g cooked brown rice)
  • ½ medium-sized


Preheat the oven to 180°C/160°C fan. Simmer the rice in 500 ml water with 1 teaspoon