SPICY ROAST PUMPKIN
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
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
ROASTED PUMPKIN RECIPE (SPICY WEDGES)
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
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
SPICY ROASTED PUMPKIN
Spicy roasted pumpkin is a delicious way to enjoy autumn pumpkins and squashes. The spicing is light and helps to bring out the lovely sweet flavours.
Provided by Elaine Lemm
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 220 C / 425 F/ Gas 7
- Carefully wash the pumpkin or squash and dry thoroughly.
- Using a long, sharp knife carefully cut the pumpkin or squash into wedges or slices depending on the shape. Be careful when cutting as the pumpkin can easily slip, to make it easier put it onto a damp tea towel to help prevent it from slipping.
- Lay the wedges on to a large, roomy baking tray. The slices must be one layer and not overlapping. If you have more slices than can fit in one layer, then use two or more trays.
- Generously season with sea salt and black pepper.
- Sprinkle the mace, paprika and the thyme evenly over the wedges.
- Pour over the oil then roll the slices or wedges in the oil to make sure they are all well covered.
- Place the tray(s) into the preheated oven.
- Roast for between 30 and 40 minutes, longer if the pumpkin needs it. The skin should be slightly blistered and the flesh soft when pierced with a sharp knife.
- Remove the tray (s) from the oven and leave the pumpkin to cool ever so slightly then serve.
- If the skin is edible, then leave it on, otherwise, remove the skin, it should slip away quite easily.
- Or, cool the slices completely and use the lovely enhanced flavor in all your favorite recipes. The roasted pumpkin can also be pureed.
- You can also cook the pumpkin without the paprika and chili if you wish. The mace, salt and pepper is a must, though.
Nutrition Facts : Calories 97 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, Sodium 53 mg, Sugar 8 g, Fat 3 g, ServingSize Serves 6, UnsaturatedFat 0 g
SWEET AND SPICY PUMPKIN SEEDS
Our family's favorite is this unusually tasty way to use those pumpkins seeds from your Halloween jack-o'-lanterns.
Provided by lotus petal
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.
- Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan.
- Bake in preheated oven until crispy, about 45 minutes.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 8.2 g, Cholesterol 7.6 mg, Fat 18.7 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 4.8 g, Sodium 340.1 mg, Sugar 2.2 g
SPICY PUMPKIN SEEDS
We look forward to fall in anticipation of making these spicy pumpkin seeds. I often put some in a decorated jar to give as a gift.
Provided by Taste of Home
Categories Snacks
Time 55m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat. , Line a 15x10x1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° until lightly browned and dry, 45-50 minutes, stirring occasionally. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 103 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
CAJUN SPICED ROASTED PUMPKIN SEEDS
Double or triple this roasted pumpkin seed recipe depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. Toss a salad with these seeds, sprinkle over a chicken dish, or serve as a snack.
Provided by ausableflyfisherman
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 1h
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to to combine. Spread seeds onto a baking sheet in a single layer.
- Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.
Nutrition Facts : Calories 79.8 calories, Carbohydrate 7.3 g, Cholesterol 6.1 mg, Fat 4.9 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 122.3 mg, Sugar 0.1 g
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
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