Hearty and flavourful, this roasted pumpkin is the perfect fall treat!
Whether you want to add a touch of comfort to your meals or experiment with new dishes, this roasted pumpkin is sure to please! The pumpkin slices are roasted to perfection, resulting in a rich, creamy texture and flavour that will melt in your mouth. Plus, it's loaded with nutrients and antioxidants, making it a healthy choice for any meal. Enjoy this dish with a beautiful lamb roast, or pair it with your favourite dip for a lovely snack.
To bring out the natural sweetness of this pumpkin, we recommend roasting in the 3-ply stainless steel roaster from Le Creuset. It allows for even heat distribution, and the high-quality stainless steel roaster is also durable and easy to clean, making it an essential tool for home cooks.
Cook time: under 1 hour | Serves: 2 to 4
Ingredients:
Main:
- 650g seasonal squash or pumpkin, peeled and cut into half-moon slices
- Four to Five whole garlic cloves, skins attached
- One large red onion
- Four sprigs of rosemary
- One teaspoon cinnamon
- One tablespoon rapeseed oil
- Sea salt and cracked black pepper
- 50g mixed seeds
- 100g soft goats cheese or curd
Dressing:
- One tablespoon apple cider vinegar
- One tablespoon maple syrup
- Two tablespoons rapeseed oil
- One teaspoon wholegrain mustard
Method:
1. Preheat the oven to 200˚C/ Gas Mark 6.
2. Place the prepared squash in the roaster along with the garlic.
3. Remove the skin, cut the onion into large wedges, and add to the roaster. Tear in the rosemary sprigs and sprinkle over the cinnamon, oil and seasoning.
4. 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.
5. While the squash is roasting, make the dressing.
6. Combine all the dressing ingredients in a small jam jar, put the lid on tightly and shake the mixture well.
7. Shake again before serving to ensure all the ingredients are incorporated.
8. In the last 5 minutes of cooking, scatter the seeds into the roaster to gently toast.
9. Once cooked, remove the roaster from the oven and drizzle over the dressing and some fresh rosemary before serving.
10. Alternatively, serve the dressing in the jam jar for your guest to add themselves at the table. Enjoy!
Cook's Notes:
- 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 goat's curd and seeds.
- Alternatively, warm through and stir into pasta with a dash of oil and a pinch of seasoning.
Recipe source: Le Creuset
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