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Posts Tagged ‘roast pumpkin’

Roasted pumpkin boats with cinnamon and sage

Posted in Diabetes, Food, Recipes, tagged , , , , , , on January 1, 2015| 20 Comments »

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

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

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  •  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

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

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

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(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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Pumpkin–roasted with spices

Posted in Food, other sides to this life, Recipes, tagged , on February 8, 2013| 5 Comments »

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.

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

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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.

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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.

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  • Serve as you like.

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