Best 10 Roast Pumpkin Recipes

ROAST PUMPKIN AND FETA RISOTTO

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
• Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
• Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
• When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
• Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.

ROAST PUMPKIN WITH CHEESE "FONDUE"

Steps:

• Preheat oven to 450°F with rack in lower third.
• Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
• Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.
• Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
• Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
• Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

WARM ROAST PUMPKIN SALAD

Steps:

• Preheat the oven to 200ºC/400ºF/gas mark 6.
• Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
• Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. Toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated.
• Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
• Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.
• Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
• Serve warm.

ROAST PUMPKIN WITH DUKKHA AND POMEGRANATE

Steps:

• Set the oven at 400°F/200°C/Gas 6. Scoop out the seeds and fibers from the middle of the pumpkin or butternut squash. Slice the flesh into thin segments, each about 1cm thick. Lay the pieces out in a single layer on a baking sheet. Trickle over the olive oil and season with black pepper, then bake for about thirty minutes, until soft and translucent.
• In a dry frying pan, mix the coriander and cumin and toast over a low to moderate heat for a few minutes, until fragrant. Add the hemp, pumpkin and sunflower seeds and continue toasting for about five minutes, stirring regularly until all is golden.
• Stir in the thyme and salt, then grind the mixture using a pestle and mortar, cracking the seeds roughly. Keep the mixture rough and knobbly. Fold in the nigella seeds and pistachios. Break open the pomegranate and remove the seeds.
• When the pumpkin comes from the oven, scatter over the pomegranate seeds, about half the spice and seed mixture and serve. Store the remaining mixture in a jar until needed.

ROAST PUMPKIN

Steps:

• Place oil, chilli, chilli powder and garlic into a bowl and mix into a paste.
• Add the pumpkin to the bowl and mix until all the chunks are well coated.
• Spread the pumpkin out on a non-stick baking sheet (or just cover your tray with tin foil).
• Sprinkle over some salt and pepper and then bake in a preheated 200 C or 400 F oven for 60 minutes or until tender. The pumpkin may be cooked before the hour is up, but keeping it in the oven and turning occasionally will help it to become nice and crispy.

HOW TO COOK / BAKE / ROAST A REAL PUMPKIN

Steps:

• Cut the pumpkin in half crosswise and scoop out the seeds and strings.
• Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water.
• Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours or until fork-tender. Remove.
• When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.
• To freeze pumpkin puree: Put 1/2 cups in freezer bags along with spices and use in pies.
• To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.

COUSCOUS WITH ROAST PUMPKIN, RAISINS AND ALMONDS

Steps:

• Preheat oven to 200 degrees Celsius Cut pumpkin into 2 cm cubes and place in an oven pan.
• Drizzle with a little olive oil, season with salt and pepper and toss well.
• Roast for 30 minutes, tossing once during cooking, until pumpkin is tender and golden.
• Meanwhile heat 2 - 3 tblsps olive oil in a large saucepan and cook onion and garlic over a moderate heat for 5 - 10 minutes, until soften but not coloured. Add stock and bring to boil.
• Stir in couscous, then remove pan from heat, cover and leave to steam for 10 minutes to soften.
• Remove covering and fluff up couscous with a fork.
• Season well with salt and pepper to taste.
• Combine couscous with raisins, toasted almonds, corriander and hot pumpkin and toss well.
• Enjoy.

CHICKPEA AND ROAST PUMPKIN SOUP

Steps:

• Preheat oven to 400 degrees F. Cut the pumpkin in large wedges, leaving the skin on. Place the wedges in a baking dish and bake for 40 minutes or until soft and golden. In two batches, scrape the flesh into a food processor with 1 1/2 cups of the stock and blend until smooth. Heat a saucepan over medium to high heat. Add the oil, onions, and cumin and cook for 4 minutes or until soft. Add the mustard, honey, the remaining stock and the pumpkin puree and simmer for 5 minutes. Stir through the chickpeas and basil and cook for a further 5 minutes. Serve with grilled bread.

ROAST BUTTERNUT PUMPKIN & FETA SALAD

Steps:

• Preheat oven to 200°C Mix pumpkin, oil and cinnamon then place on a cookie tray. Bake 15 minutes. Add red capsicum and garlic cook a further 10 or until cooked.
• Meanwhile, lightly toast pumpkin seeds in a fry pan.
• Place in salad bowl and with with feta, onion, basil and parsley.
• Mix together dressing ingredients and pour over salad. Sprinkle over pumpkin seeds and serve warm.

ROAST PUMPKIN DIP

Steps:

• brush pumpkin pieces with a good olive oil then roast until corners are browned. Cool. With blender running drop in the garlic and herbs. Stop motor then add cream cheese and pumpkin, blend until smooth.