PUMPKINS seem to get a bit of a hard time. It is a wonderful vegetable that seems to spend its whole life being cut into lanterns when it has so many more uses – pumpkin soup is one of the easiest dishes to make, pumpkin pie sliced with a little onion and baked in pastry is also great and it is an even more versatile vegetable to roast than many.
It is plentiful at the moment and cheap, and will happily accompany all meats as well as fish, and is great served as a vegetarian dish with some creamy risotto.
Roast Pumpkin with Garlic, Parsley & Toasted Pumpkin Seeds
Ingredients (makes 6)
½ pumpkin about 500g
Olive oil
30g butter
2 cloves garlic crushed
2 good sprigs of parsley roughly chopped
Salt & Pepper
Pre set an oven at 170C
Method
1. First remove the outside of the pumpkin skin with a sharp knife, scoop out the seeds from the centre, using a fork scrape away the stringy remains and place the seeds on tray with a drizzle of olive oil. Roast in the oven until lightly toasted for about five minutes. Remove from the oven and leave to one side.
2. Cut the pumpkin flesh into six large equal chunks, place in a roasting tray and smear with olive oil, season well with salt and pepper and roast until golden brown and soft. This should take about 25 minutes, remember to turn the pumpkin once or twice to achieve an all round colour.
3. Meanwhile place the butter and garlic into a small saucepan, gently melt and keep warm.
4. When the pumpkin is cooked place in a serving dish, return the butter to the heat and cook until the colour starts to change to a golden nut brown, remove from the heat, add the pumpkin seeds and parsley and spoon over the roasted vegetable and serve.
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