Gloriously golden roasted pumpkin is perfect for autumn – savoury and delicious. It is the ideal companion to a roast, root vegetables or even a salad. Simple and easy to prepare even for a weeknight.
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Apx 600g ( Half a medium ) pumpkin
1 Spanish ( Red) Onion
1 tbspn sweet Paprika
1 tspn ground cumin
3-4 garlic cloves finely chopped
3-4 garlic cloves skin on ends taken off
1 tspn pure honey
Olive Oil Spray
Pinch Sea Salt
Crushed Whole Pepper
Lemon Thyme springs
Slice pumpkin ( skin on ) into 2 cm wide wedges.
Remove skin from onion, cut onion in half then slice into wedges. Don’t separate the wedges into slithers .
If the wedge is quite long, you may prefer to cut in half.
Line baking dish with greaseproof paper. Note: If the baking dish is oiled, the pumpkin may stick regardless on the baking tray and pove difficult to remove.
Lay the pumpkin and onion wedges as well as whole garlic on the lined baking tray. The finely chopped garlic placed on the pumpkin
Spray the pumpkin very lightly with olive oil. Too much oil, you pumpkin will be soggy.
Very lightly pour the honey over the wedge. This is a small quantity of honey meant to complement the spices not take over .
Dust the pumpkin after oiling with paprika, cumin and add thyme. Season with salt and pepper.
Roast on medium high ( 190 degrees fan forced , 200 degreed conventional ) for 30 minutes. Remember, how thick and the general dimensions of your pumpkin wedge will be a determining factor for the cooking time. You may need 5 or 10 minutes extra. Also oven heat does vary.
Remove from the oven and serve.
You may like the Roasted chickpea and pumpkin CousCous as a serving suggestion.