Bill Grangers Spiced Roasted Pumpkin Recipes

BILL GRANGER'S SPICED ROASTED PUMPKIN

Steps:

• Preheat the oven to 220°C.
• Place pumpkin in a roasting pan and sprinkle with cumin, cayenne pepper, sea salt and freshly ground black pepper.
• Drizzle with olive oil and toss until the pumpkin is well coated.
• Bake for 30 minutes, or until the pumpkin is tender and caramelized.

SPICY ROASTED PUMPKIN

Steps:

• Preheat the oven to 220 C / 425 F/ Gas 7
• Carefully wash the pumpkin or squash and dry thoroughly.
• Using a long, sharp knife carefully cut the pumpkin or squash into wedges or slices depending on the shape. Be careful when cutting as the pumpkin can easily slip, to make it easier put it onto a damp tea towel to help prevent it from slipping.
• Lay the wedges on to a large, roomy baking tray. The slices must be one layer and not overlapping. If you have more slices than can fit in one layer, then use two or more trays.
• Generously season with sea salt and black pepper.
• Sprinkle the mace, paprika and the thyme evenly over the wedges.
• Pour over the oil then roll the slices or wedges in the oil to make sure they are all well covered.
• Place the tray(s) into the preheated oven.
• Roast for between 30 and 40 minutes, longer if the pumpkin needs it. The skin should be slightly blistered and the flesh soft when pierced with a sharp knife.
• Remove the tray (s) from the oven and leave the pumpkin to cool ever so slightly then serve.
• If the skin is edible, then leave it on, otherwise, remove the skin, it should slip away quite easily.
• Or, cool the slices completely and use the lovely enhanced flavor in all your favorite recipes. The roasted pumpkin can also be pureed.
• You can also cook the pumpkin without the paprika and chili if you wish. The mace, salt and pepper is a must, though.