Roasted Pumpkin
Get ready for the spooky season with this Roasted Pumpkin recipe. Highly versatile, you can use it in all your best autumnal meals!
Equipment
- 1 Oven tray with baking paper
- 1 Tongs
Ingredients
- 1 Medium pumpkin or squash
- Extra virgin olive oil If you prefer a less expensive oil, rapeseed or sunflower oil work too.
- Salt
Instructions
- First of all, preheat your oven on the fan settings at 180 degrees centigrade. Wash the pumpkin, deseed and cut into medium chunks leaving the skin on. Make sure the chunks are all similar in size for even cooking. Cover a large baking tray with baking paper and evenly distribute the pumpkin chunks on the tray.
- Drizzle with Extra virgin olive oil, add salt to your taste and toast in the oven for 20-25 minutes, flip the chunks over halfway through the baking to make sure both sides of the pumpkin pieces "caramelise".
- Once the pumpkin is fully cooked, take the tray out and leave to cool for 30 minutes or so. After this time has passed, you can peel the pumpkin skin off. It should come off easily after baking, if not use a small knife to make small cuts around the harder parts. Your Roasted Pumpkin is ready for you to enjoy as it is or use in many other recipes!
