Posts Tagged ‘roast pumpkin’

This got the “ding” from Meredith at lunch today.

Spotted in “Jamie’s Italy“–Jamie Oliver’s lively and loving tour of the peninsula–it offers a twist on roasted pumpkin by including fresh sage, cinnamon and a hint of heat in the mix.

It is simplicity itself.

a small pumpkin–sliced in half and seeds removed

1 small cinnamon stick–split into smaller–not too small–lengths

1 small chili–chopped

a good handful of fresh sage–chopped roughly

2 tbsp olive oil

salt and pepper

  • Heat the oven to 220C/430F
  • Slice the pumpkin carefully into smallish crescents
  • Add them to a large bowl
  • Add the sage, chili and olive oil to a mortar and pound gently to release the flavors
  • Add the cinnamon pieces and mix them in thoroughly without allowing them to break up too much
  • Add this mix to the large bowl and season well with salt and pepper


  • Turn it all over to coat the pumpkin boats
  • Arrange the boats in a shallow, oven-proof pan


  •  Roast in the upper part of the hot oven for about 20-30 minutes–the time it takes to cook them to tender depends on the thickness of the pumpkin pieces
  • Check after 15 minutes for doneness
  • They should develop a pleasing seared look


We ate them with magret de canard (duck breast) to welcome in the New Year on a spectacularly beautiful winter’s day.


Also spectacular is the walnut and garlic sauce, nestling in there.


(The recipe for this sauce is in Delicious Dishes for Diabetics.)

All good wishes to everyone everywhere for a healthy, happy New Year!

Bonne Année!

Bonne Année!

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The round red pumpkins that crowd the market stalls at this time of the year are works of art. Perfect spheres that stand upright, proudly showing off their beauty.


Seems a shame to cut them up and eat them–though they still look a picture when in bits!


You could make a glowing soup with more or less the same ingredients as below.

Here the large dice are simply roasted for half an hour in a hottish oven and spread on top of the warm lentil salad I posted a couple of days ago or eaten as an accompanying vegetable.


for 2

1 small pumpkin or pumpkin slice–about 450gms/1 lb

1 tsp cumin

1/2 teasp coriander

1/2 tsp cayenne

1 tblsp olive oil

salt and pepper

heat the oven to 220C/450F

  • No need to peel the skin of the pumpkin just…
  • …halve the pumpkin ball from top to bottom with a large knife and a great deal of care.
  • Using a serving spoon scoop out the interior leaving the pumpkin flesh.
  • Cut the two halves into bite-size bits and put them in a bowl.
  • Add the oil and the spices and season with salt and pepper.
  • Turn the mix over thoroughly.
  • Spread it out over a shallow oven tray covered in foil–(saves scraping the charred bits off later.)
  • Roast for 30 minutes by which time the bits will have cooked through and charred a little.


  • Serve as you like.

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