This roasted pumpkin dish is a delicious and hearty fall treat that you just must try! This roasted pumpkin will satisfy your cravings for exploration in the kitchen or to add some warmth to your meals. Your taste senses will be delighted by the rich, creamy texture and flavor that the beautifully roasted pumpkin pieces provide. It’s a healthy option for every meal because it’s full of antioxidants and minerals. Savour its deliciousness with a tender lamb roast or as a pleasant snack with your favorite dip.
We suggest roasting this pumpkin in Le Creuset’s 3-ply stainless steel roasters to bring out its natural richness. This indispensable kitchen tool delivers even heating throughout, and its premium stainless steel design assures long-lasting sturdiness and effortless cleaning.
Cooking Time: Less than an hour | Servings: 2-4
- 650g of seasonal pumpkin or squash, cut into half-moons after peeling.
- Four to five complete, skin-on garlic cloves
- One large red onion
- Four sprigs of rosemary
- One teaspoon cinnamon
- One tablespoon rapeseed oil
- Sea salt and cracked black pepper
- 50g mixed seeds
- 100g of goat cheese or soft curd
- A single spoonful of vinegar made from apple cider
- A tsp of maple syrup
- Two tsp oil made from rapeseed
- One tsp wholegrain mustard
- Set the oven’s temperature to 200°C/Mark 6.
- Put the garlic and prepared squash into the roaster.
- Add the onion to the roaster after peeling and slicing it, along with the oil, salt, cinnamon, and shredded rosemary sprigs.
- After uniformly coating the ingredients, toss and bake for 30 to 35 minutes, or until the squash is soft.
- Make the dressing while the squash roasts.
- Put all of the dressing ingredients in a jam jar, cover it, and give it a good shake.
- To ensure correct integration, give it one more shake before serving.
- Add the seeds to the roaster to toast them during the final five minutes of cooking.
- After cooking, take out the roaster and serve immediately with a drizzle of dressing and fresh rosemary.
- Alternatively, provide the dressing at the table in a jam jar for guests to mix in. Have fun!
These leftovers from this dish are delicious. Arrange a bed of winter salad leaves, top with cooled pumpkin, goat’s curd, and seeds. Or reheat and add on spaghetti along with a drizzle of oil and a sprinkle of salt.