Roast Pumpkin w/ Spiced Nuts
Not a pumpkin lover? You might be after this.
Did you know you can eat the skin of some pumpkins? Look for smaller pumpkins, the dark skin ones I find work best and just give the skin a good clean before you start on the recipe.
And yes, this does call for the spiced nuts from earlier so if you ate that last batch you’ll just have to make some more.
ingredients
- 1 quarter pumpkin (Jap/Kent are best as we’re leaving the skin on)
- olive oil
- fromage frais (can sub in Greek yoghurt, labne or soft goat curd)
- spiced nuts (see earlier recipe)
method
Wipe clean the skin of your pumpkin then cut into large wedges 5cm or so at the widest point. Scrap away the seeds and stringy bits, keeping the seeds to one side. Run the seeds under water in a colander to clean and then put aside to dry.
Cover the wedges in a thin film of olive oil and place on a baking tray. Roast at 180 degrees Celsius for 20 minutes then remove them from the oven and turn them over.
At this point, sprinkle the pumpkin seeds on the tray also to roast their merry little hearts out.
After another 20 minutes the pumpkin should be cooked, with a little colour along the edge and soft flesh throughout.
Once cooled to room temperature, it’s time to plate up. Spoon the fromage frais (or yoghurt or labne) on the base of your serving plate, pile up your cooked pumpkin and top with the roasted pumpkin seeds and crumbled spiced nuts.
