Hmm, another one of autumn’s gems: pumpkin! Every retailer of local produce has loads of them right now, so don’t let the chance pass you by. There are so many delicious things to make with pumpkin!
My lunch yesterday consisted of a delicious salad with roasted pumpkin and pomegranate seeds, today it’s pumpkin and apple, delicious! I roasted the pumpkin Wednesday evening, you can easily keep it in the fridge for a few days and it’s very good to eat cold. It is therefore also a nice meal to take with you on daytrips into nature.
Here is a basic recipe for roasted pumpkin. Use this as a starting point for any salad or dish with pumpkin.
Roasted Pumpkin (makes 2 small servings)
– A small orange pumpkin (or a larger one when serving more people)
– A tablespoon olive oil
– ½ teaspoon thyme
– ½ teaspoon sea salt (coarsely ground)
– A pinch of pepper (coarsely ground)
Slice, peel and dice the pumpkin. (Keep the seeds, see below).
Toss everything together in a bowl, make sure all of the pumpkin is coated in oil.
Spread on a baking tray and bake in a preheated oven at 175 degrees Celcius (convection) for about 40 minutes. The pumpkin should be soft inside, but crispy at the edges and starting to get slightly brown.
While you are busy fighting the pumpkin (I always get sore shoulders from the difficult slicing), don’t just throw away the seeds! It’s very tempting to do so, especially when they are strangled in a mush of pumpkin, but saving and roasting them will give you a lovely snack later on! Or you can use the roasted seeds with baking or top your oatmeal with them.
To find out how to roast your pumpkin seeds, I find this guide very helpful.
Please feel free to share your pumpkin recipes below!
What is your favourite use for pumpkin?