Tasty Roast Pumpkin Recipes

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ROASTED PUMPKIN AND SPINACH BAKE



ROASTED PUMPKIN AND SPINACH BAKE image

This tasty roasted pumpkin and spinach bake makes an ideal mid-week dinner. It's light, quick and easy to prepare and tastes awesome!

Provided by Fazila Olla-Logday

Categories     Main

Number Of Ingredients 10

• 600g Pumpkin
• Salt and Freshly Ground Pepper to taste
• Olive Oil
• 1 Red Onion sliced
• 1 Red Pepper cubed
• 2 Cloves Garlic
• ½ tsp. Chilli Flakes
• 300 gr English Baby Spinach
• 250gr Creme Fraiche
• Roasted Pumpkin Seeds

Steps:

  • Preheat the oven to 180C.
  • Cut the pumpkin into medium sized chunks, season with salt and pepper and drizzle with a bit of olive oil. Roast in the oven for approx 30 minutes or until soft.
  • In the meantime, stir fry the onion, garlic, chilli flakes, salt and red pepper with a little olive oil until just soft and translucent. About 5 mins.
  • Add the spinach and stir through until just wilted.
  • Combine the roasted pumpkin and the spinach mix into a baking dish.
  • Spoon the creme fraiche over the vegetables and sprinkle with roasted pumpkin seeds
  • Bake for approx 30 minutes and serve hot.

NO FAIL HOMEMADE PUMPKIN PIE



No Fail Homemade Pumpkin Pie image

This is a classic, unfussy pumpkin pie recipe. We take it plain or, when feeling feisty, with a dollop of softly whipped cream. The spices are not overpowering, here. If you like your pie spicy, increase the cinnamon and ginger a little. (We'd stay away from increasing the cloves, a 1/4-teaspoon should suffice).

Provided by Adam and Joanne Gallagher

Categories     Dessert

Time 1h30m

Yield Makes 1 (9-inch) pie

Number Of Ingredients 10

Chilled pie dough for one single-crust 9-inch pie, see our pie crust recipe
3 large eggs 1/2 cup (100 grams) granulated sugar
1/3 cup (65 grams) light brown sugar
1 (15-ounce) can pure pumpkin puree or 2 cups (440 grams) fresh pumpkin puree, see our homemade pumpkin puree recipe
3/4 cup (175 ml) heavy whipping cream
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt

Steps:

  • Roll out the dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.
  • Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (You can see us do this in our pie crust recipe video). Refrigerate while you make the pie filling.
  • Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt. Stir until well blended.
  • Heat oven to 425 degrees F.
  • Place the pie on a baking sheet. Pour pumpkin filling into the pie shell.
  • Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.
  • Cool on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with whipped cream. To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.

Nutrition Facts : ServingSize 1 slice (1/8th of pie), Calories 365, Protein 6 g, Carbohydrate 38 g, Fiber 2 g, Sugar 21 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 131 mg

ROASTED PUMPKIN RECIPE (SPICY WEDGES)



Roasted Pumpkin Recipe (Spicy Wedges) image

Perfectly roasted pumpkin: an easy, spicy baked pumpkin recipe, you can enjoy this as a vegetarian meal with yogurt dip or as a side dish for meat, poultry or fish.

Provided by Adina

Categories     Side Dishes

Time 45m

Number Of Ingredients 17

Roasted pumpkin
27 oz Hokkaido pumpkin (one small (See note))
2 garlic cloves
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon hot paprika powder
½ teaspoon turmeric powder
3-4 tablespoons olive oil
salt and pepper to taste
Yogurt tahini dip:
2/3 cup Greek yogurt
1 tablespoon tahini
1 teaspoon za'atar
1 garlic clove
lemon juice (to taste)
fine sea salt
pepper

Steps:

  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  • Cut pumpkin: Wash and dry the Hokkaido pumpkin, you don't have to peel this sort. However, if you use butternut squash or other kinds of pumpkin, you will have to peel those. Remove the seeds. Cut the pumpkin into wedges, about 1.5 cm/ 0.6 inches thick. Place them in a bowl or a casserole dish if you are baking them directly.
  • Spice mixture: In a small bowl, mix the roughly chopped garlic and the spices. Add the olive oil and stir to blend. You could add more olive oil if you wish, but I don't find it necessary. Add salt and pepper to taste.
  • Marinate: Pour the mixture over the pumpkin wedges and rub well with your hands to make sure that all the wedges are coated in the spice mixture. Leave to marinate for a while or roast immediately.
  • Roast for about 25-30 minutes until the wedges are as soft as you like them. You could start checking after about 20 minutes already.
  • Yogurt tahini dip: Mix Greek yogurt, tahini, za'atar, grated garlic clove and salt, pepper, and lemon juice to taste.
  • Serve hot with yogurt tahini dip or as a side dish.

Nutrition Facts : ServingSize 1 /3, Calories 386 kcal, Carbohydrate 28 g, Protein 13 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 6 mg, Sodium 467 mg, Fiber 5 g, Sugar 13 g, UnsaturatedFat 22 g

SUPER TASTY PUMPKIN SEEDS



Super Tasty Pumpkin Seeds image

Pop a handful of these crunchy seeds in your mouth and you will soon realize you need to go back to the store and get more pumpkins.

Provided by Extropian

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 3h15m

Yield 6

Number Of Ingredients 5

2 cups raw whole pumpkin seeds
2 tablespoons butter, melted
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon garlic powder

Steps:

  • Clean pumpkin seeds of any pumpkin pulp and rinse. Fill a bowl with lightly salted water and soak the pumpkin seeds for 2 hours.
  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with nonstick aluminum foil (such as Reynolds®).
  • Drain seeds and pat dry with paper towels. Mix melted butter, Worcestershire sauce, salt, and garlic powder in a bowl, and toss the seeds in the seasoned butter mixture until coated. Spread seeds out onto the prepared baking sheet in a single layer.
  • Bake in the preheated oven until seeds are crunchy and golden brown, about 1 hour; stir and turn seeds every 15 minutes.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 12.4 g, Cholesterol 10.2 mg, Fat 8 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 834.2 mg, Sugar 0.4 g

ROASTED PUMPKIN SOUP



Roasted Pumpkin Soup image

Serve with crusty bread and a dollop of extra cream for decoration. Try to find a really dark orange-colored pumpkin--it will look lots better. Enjoy!

Provided by Craig

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 ⅔ pounds sugar pumpkin -- peeled, seeded and cubed
2 carrots, coarsely chopped
2 onions, cut into wedges
2 ½ tablespoons vegetable oil
1 large potato, sliced
1 quart water
3 cubes chicken bouillon, crumbled
1 cup heavy cream
1 ¼ tablespoons ground nutmeg
1 teaspoon ground black pepper
salt to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
  • Bake in preheated oven 40 minutes, until soft but not blackened.
  • In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
  • Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 27.6 g, Cholesterol 54.7 mg, Fat 21.4 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 10.6 g, Sodium 612.6 mg, Sugar 5.2 g

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