Food and Drink

Savory Baked Pumpkin recipe

Published

3 years ago

October 14, 2021

Addie K

An easy recipe for savoury baked pumpkin, seasoned with olive oil, garlic, and chilli powder.

It’s such a wonderful side dish. Oven-roasting is one of my favourite ways to make this tasty winter squash!

When you think about pumpkin, do you only think about pumpkin pie? If so, you’re missing out! Pumpkin can take on either sweet or savoury flavours, and it makes a wonderful, hearty, and satisfying savoury side dish, perfect for fall and winter.

I actually think I like savoury pumpkin dishes better than I like sweet ones. I love chocolate and cheesecake desserts much more than pumpkin desserts. But savoury pumpkin dishes are amazing.

INGREDIENTS

You’ll only need FIVE simple ingredients to roast a pumpkin! The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

Sugar pumpkin: Small pumpkins are more flavorful. They do vary in size, from 2 lb. to 5 lb., but whatever their size, as long as they are marked as “sugar pumpkin” or “sugar pie pumpkin,” that’s what you need.

Olive oil: I love cooking with this delicious oil. Melted butter is another tasty option.

Seasonings: I use kosher salt, chilli powder, and garlic powder. In this particular recipe, I prefer garlic powder to minced fresh garlic, because it more evenly coats the pumpkin.

INSTRUCTIONS

So how do you roast pumpkin? In this easy recipe, the pumpkin is seasoned with olive oil, garlic, and chilli powder. Then it’s baked in a hot oven until tender. This flavour combination is phenomenal!

Please scroll down to the recipe card for detailed instructions. Here are the basic steps:

Your first step is to slightly soften the pumpkin in the microwave, then carefully cut it in half and remove the pulp and seeds.

Next, you cut each pumpkin half into four 1-inch-thick moon-shaped slices. Use a vegetable peeler to peel the skin off. Cut the peeled pumpkin slices into cubes.

Place the pumpkin cubes in a large bowl and coat them with olive oil and spices.

Transfer the seasoned pumpkin pieces to a parchment-paper-lined rimmed baking sheet. Roast them until fork-tender, about 30 minutes at 425°F, tossing them halfway through.

AN ALTERNATIVE METHOD

Another option, shown in the video below, is to skip the peeling, slicing and cubing. Simply cut the pumpkin in half, remove the pulp and seeds, and place it cut-side-down on a parchment-lined rimmed baking sheet.

As before, cook the pumpkin until fork-tender, about 30 minutes at 425°F. The result is not so much a side dish as a cooked pumpkin that you can then use in other recipes.

SERVING SUGGESTIONS

Anything goes with this side dish. It’s as versatile as potatoes. Since I cook the pumpkin in a 425°F oven, I do like to serve it with the main dish that I can cook in the same oven.

source – cooking365coza

Related Topics:Savory Baked Pumpkin recipe

Up Next

Lettuce avocado and mango salad recipe

Don't Miss

Sweet potato patties recipe

Food and Drink

Roast chicken noodle soup recipe

Published

3 months ago

May 12, 2024

Addie K

Roast chicken noodle soup recipe. Have dinner on the table in a flash with this 5-ingredient chicken and noodle soup.

Ingredients (6)

– 1 tbsp olive oil
– 1kg Soup Starter Pack, cut into 2cm pieces
– 2 Massel 7’s Stock Cubes Chicken Style
– 250g Coles Australian Spaghetti No.1, broken into 5cm pieces
– 1/2 (about 500g) Hot Roast Chicken, skin and bones removed, meat shredded
– 6 cups (1.5L) water

Method

Step 1

Heat the oil in a large saucepan over medium heat. Add vegetables and cook for 2-3 mins until lightly browned.

Step 2

Add stock cubes and 6 cups (1.5L) water. Stir in pasta. Bring to the boil.

Step 3

Simmer for 10 mins or until vegetables are tender and pasta is al dente. Add the chicken. Simmer until the chicken is heated through. Season.

source – BBC

Food and Drink

20-minute healthy bolognese recipe

Published

3 months ago

May 12, 2024

Addie K

20-minute healthy bolognese recipe. Lentils, cherry tomatoes and basil provide a rich colour and flavour for this bright, modern take on beef bolognese that the family will love. The best part is that it’ll be ready in just 20 minutes.

Ingredients (12)

– 2 tbsp extra virgin olive oil
– 500g beef mince
– 1/3 cup (95g) tomato paste
– 4 garlic cloves, finely grated
– 1/4 cup (75g) caramelised onion jam
– 2 tbsp soy sauce
– 400g can lentils, rinsed, drained
– 375g instant lasagne sheets
– 500g mixed cherry tomatoes, halved
– Pinch of Oregano Leaves
– Basil leaves, to serve
– Grated parmesan, to serve

Method

Step 1

Heat the 2 tbsp extra virgin olive oil in a large pan over high heat. Cook 500g beef mince, stirring, for 3 minutes or until browned. Add 1/3 cup (95g) tomato paste and 4 garlic cloves, finely grated, and cook for 2 minutes, then add 1/4 cup (75g) caramelised onion jam, 2 tbsp soy sauce, 400g can lentils, rinsed, drained and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper. Cook for 12 minutes or until slightly reduced. Remove from heat.

Step 2

Meanwhile, cook 375g instant lasagne sheets in a pan of boiling salted water according to packet instructions until al dente. Drain.

Step 3

Top lasagne sheets with bolognese, 500g mixed cherry tomatoes, halved, Pinch of Oregano Leaves, Basil leaves, to serve and Grated parmesan, to serve to serve.

source – tastecom

Food and Drink

Lemon meringue scones recipe

Published

3 months ago

May 12, 2024

Addie K

Lemon meringue scones recipe. Swap your regular scones for something a bit different: this easy, retro recipe inspired by lemon meringue pie.

Ingredients (10)

– 400g (2 2/3 cups) self-raising flour, plus extra, to dust
– 100g (1/2 cup) caster sugar
– 60g butter, chilled, chopped
– 1 tbsp finely grated lemon rind
– 250ml (1 cup) lemonade
– 80ml (1/3 cup) fresh lemon juice
– 25g bought mini meringues, finely crushed
– 160ml (2/3 cup) thickened cream, whipped
– 130g (1/2 cup) bought lemon curd
– Icing sugar, to dust

Method

Step 1

Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the 400g (2 2/3 cups) self-raising flour, plus extra, to dust into a large bowl. Stir in 2 tablespoons of the 100g (1/2 cup) caster sugar. Use your fingertips to rub the 60g butter, chilled, chopped into the mixture until it resembles fine crumbs. Stir in the 1 tbsp finely grated lemon rind. Make a well in the centre.

Step 2

Pour the 250ml (1 cup) lemonade into the well. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Knead on a lightly floured surface until just smooth. Shape dough into a 2cm-thick disc. Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed. Place the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when tapped on top.

Step 3

Meanwhile, place the 80ml (1/3 cup) fresh lemon juice and remaining sugar in a small saucepan. Bring to the boil over high heat. Boil for 3-4 minutes or until thickens slightly. Remove from heat.

Step 4

Use a serrated knife to slice the warm scones in half horizontally. Brush the tops of the scones with the syrup then sprinkle with 25g bought mini meringues, finely crushed. Top the scone bases with 160ml (2/3 cup) thickened cream, whipped and 130g (1/2 cup) bought lemon curd then sandwich with the scone tops. Serve dusted with Icing sugar, to dust.

source – tastecom