Spicy Pumpkin Roti Filling Recipes

SPICY ROAST PUMPKIN

Spicy Roast Pumpkin image

A brilliant way to cook fresh pumpkin; oven roasted with olive oil, cumin & black pepper - this makes a lovely Autumn vegetable side dish AND also freezes well too. I ALWAYS make my pumpkin soup from this roasted pumpkin, it gives it a richer & deeper flavour that you don't often get with tinned or boiled pumpkin. I add cumin powder OR seeds, but this recipe works well with other herbs and spices too - the choice is yours!

Provided by French Tart

Categories Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs fresh pumpkin, peeled & seeded
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin or 1 teaspoon cumin seed

Steps:

Pre-heat oven to 200 C or 400°F.
Quarter and then carefully peel and seed the pumpkin.
Cut into chunky 2" cubes.
Place pumpkin into a large & sturdy roasting tray.
Add the olive oil, salt, pepper & cumin - mix well, making sure that all the pumpkin pieces are coated in olive oil.
Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.
Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes. I also make soup from this - as well as pasta dishes too - recipes to be posted for those!

Nutrition Facts : Calories 122.1, Fat 7.1, SaturatedFat 1.1, Sodium 294.1, Carbohydrate 15.3, Fiber 1.3, Sugar 3.1, Protein 2.4

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