At home we eat pumpkin all year round: in curries, with stuffed roti but during the October month I like to play around with this veg. Roasting them is a great and easy way to enjoy this orange goodness and with my recipe you can enjoy these chunks on its own or with my homemade Pumpkin Tortilla!
If you’ve never roasted pumpkin be sure to be blown away! I’ve convinced my mother with this recipe and trust me, that is a job itself (sorry mom) ;-) But roasting pumpkin is also an exciting way to cook this veg. Pumpkins go well with a range of warm spices such as, cinnamon, Pimento or chili and you can easily adjust it to your own preference.
In my recipe I’ve only used Pimento (smoked pepper powder), salt & pepper and a good drizzle of olive oil. The other flavours are red onions, garlic and thyme. I’ve roasted them along and stuffed these in my Pumpkin Tortilla (see photo below). Yes, I may went overboard with my pumpkin galore but can you blame me? Pumpkins are a great vegetable so we have to enjoy every inch of it! Hope you will enjoy this recipe as much as my family did.
>>Jazz up your breakfast or lunch with my Spicy Breakfast/Lunch Taco!
- Prep: 10 min
- Total: 35 min
- half of a small pumpkin (about 2 ½ cups of pumpkin cubes, without the skin)
- 1 red onion cut into parts
- 4 garlic cloves
- 4 or 5 sprigs of thyme
- 2 ½ tbsp of olive oil
- 1 tsp of Pimento (smoked pepper powder)
- salt & pepper
- baking tray
- Preheat your oven to 190/200 C or 390 F.
- Put all the ingredients in a baking tray and toss them around so the cubes are coated well with the spices.
- Bake for 20-25 minutes (toss the pumpkin cubes around 10-15 minutes).
TIP: sprinkle the Roasted Pumpkin cubes with feta cheese, some fresh parsley/coriander and drizzle with some olive oil. You can also serve them with my Pumpkin Tortilla!
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!