Citrouille au Romarin

Preparation info

  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

It’s great to have some other excuse to buy a pumpkin than to make Hallowe’en lanterns. I grow them – they look great in the vegetable patch – but markets sell excellent ones in season. Smaller pumpkins taste sweeter and have firm, luminous orange flesh, but I avoid the very large ones that tend towards stringiness. Vegetarians can omit the lardons – just add a little extra seasoning to compensate, or a dash of chilli oil at the end.


  • 1 kg pumpkin
  • 4 tbsp olive oil, plus a little extra
  • 4 sprigs of rosemary
  • sea salt
  • freshly ground black pepper
  • 200 g lardons


    Heat the oven to 200°C/gas 6.

    Wash the pumpkin then cut it up into pieces approximately 5cm by 5cm. (Do not discard the seeds – they are delicious roasted.) Place the chopped pumpkin in a large bowl and add the olive oil. Strip the rosemary leaves from the stalks, chop finely and add to the pumpkin, along with seasoning and the lardons. Mix well. Oil a large roasting tray and place in the oven to heat 5 minutes. Add the pumpkin and roast for 30 minutes.