How to roast pumpkin

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Roasting is the ideal way to cook pumpkin as it best enhances the flavour and keeps in those vital nutrients. Roasted pumpkin makes a fantastic main course served with some kale and yoghurt, with pasta, in a risotto or in an array of recipes. It is also ideal as a side dish and goes perfectly alongside fish, meat, eggs or soya/tofu/quorn, or try it mashed into potato for that powerful beta-carotene boost! To perfectly roast your pumpkin, simplicity is the key.

Katie Chambers
@AVogelUK

25 June 2015

Method

Preheat your oven to 180C / 356F

Cut the pumpkin into chunks or wedges, either with or without the skin. See: How to cut up a pumpkin

Drizzle with a little olive oil to coat (optional)
Add sea salt and any other seasoning as required (pepper, oregano, basil, thyme, fennel seed, sage, garlic or herbamare are all great)

Massage well with your fingers to coat the pumpkin cubes or wedges evenly with the oil and seasoning

Spread in a single layer onto a pre-heated baking tray

Roast for 40 – 45 minutes in a conventional oven, or 35 - 40 minutes in a fan-assisted oven.

By perfecting roasted pumpkin you can go on to explore and create a range of tasty pumpkin recipes and healthy meals that come packed with that all-important nutritional punch.

Storage

Roasted pumpkin can be stored in an airtight container in the fridge for up to five days (at the ready for adding to salads, soups, pasta, risotto – the list is endless!) It can also be frozen after roasting due to its water content.