If you love “the” orange winter vegetable as much as I do, here’s another easy recipe to try. This pumpkin-based dish is delicious eaten warm during the colder months, but equally enjoyable if served at room temperature (or even cold) as finger food. You can substitute the cinnamon sticks with ½ teaspoon of powdered cinnamon, although the sticks definitely make the dish look more special.
Makes 2-4 servings.
1 medium sized pumpkin (butternut, buttercup or autumn cup are all fine), seeded, peeled and cut into bite-sized chunks
4-5 tablespoons extra virgin olive oil
½ teaspoon powdered nutmeg
6-7 cinnamon sticks
whole sea salt (to taste)
freshly ground black pepper (to taste)
2-3 handfuls toasted pumpkin seeds
Preheat the oven to 200°C. Place the pumpkin in a large bowl and sprinkle with the nutmeg, salt, pepper and drizzle with the olive oil. Add the cinnamon sticks and toss everything together. Transfer into a roasting pan and bake for about 30-40 minutes, until the pumpkin is tender. In the meantime, toast the pumpkin seeds on medium heat for a couple of minutes. Set aside. When the pumpkin is done, remove it from the oven and sprinkle with the toasted pumpkin seeds. Serve warm as a side dish or at room temperature (or cold) as finger food.
Posted in: cooked