Roasted Pumpkin

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Roasted Pumpkin
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

Main
  • 650g seasonal squash or pumpkin, peeled and cut into half-moon slices
  • 4 to 5 whole garlic cloves, skins attached
  • 1 large red onion
  • 4 sprigs of rosemary
  • 1 teaspoon cinnamon
  • 1 tablespoon rapeseed oil
  • Sea salt and cracked black pepper
  • 50g mixed seeds
  • 100g soft goats cheese or curd
For the Dressing
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 2 tablespoons rapeseed oil
  • 1 teaspoon wholegrain mustard

  • Method

  • 1
    Preheat the oven to 200˚C/ Gas Mark 6
  • 2
    Place the prepared squash in the 3-ply Stainless Steel 26cm Square Roaster along with the garlic. Remove the skin and cut the onion into large wedges and add to the roaster. Tear in the sprigs of rosemary and sprinkle over the cinnamon, oil and seasoning. Toss the ingredients together to ensure they are all coated and place in the oven for 30 to 35 minutes or until the squash is tender.
  • 3
    le the squash is roasting make the dressing. Combine all the dressing ingredients in a small jam jar, put the lid on tightly and shake the mixture well. Shake again just before serving to ensure all the ingredients are incorporated. In the last 5 minutes of cooking, scatter the seeds into the roaster to gently toast.
  • 4
    Once cooked, remove the roaster from the oven and drizzle over the dressing and some fresh rosemary before serving. Alternatively, serve the dressing in the jam jar for your guest to add themselves at the table.
  • 5
    Cook's Notes
  • 6
    This recipe is great as leftovers too. Simply scatter the cold pumpkin over a bed of mixed winter salad leaves and add a little more goats curd and seeds. Alternatively, warm through and stir into pasta with a dash of oil and a pinch of seasoning.