Perfectly Roasted Pumpkin with Fresh Herbs

This recipe turns the humble pumpkin into a delicious dish that is perfect for all seasons. It’s one of my favourite dishes and is so good it can be served on its own or as a side dish to any meal. And it’s perfect for vegetarians too. We simply drizzle the sliced pumpkin – skin, pips and all – with olive oil, dress it with fresh herbs, salt and cracked pepper and then stick it in the oven to roast. As the pumpkin roasts and caramelises, the natural sweet and savoury flavours of the pumpkin are pimped to perfection by the nuttiness of the pips and the earthiness of the fresh herbs.

Ingredients

With only a few fresh ingredients you can turn the humble pumpkin into a masterpiece of deliciousness.

• Pumpkin – Japanese Kent is my favourite, but this recipe can work with Queensland Blue or Butternut squash too
• Continental Parsley
• Thyme
• Oreganum or Marjoram
• Salt and Cracked Pepper

Cheat Sheets for a Perfectly Roasted Pumpkin

• Don’t cut your pumpkin to thickly – 2.5cm per wedge is near perfect.
• Use soft sea salt flakes – you can be quite generous with the salt as it works well to counteract the natural sweetness of the pumpkin.
• Don’t be shy with the fresh herbs.
• Whilst the recipe calls for 40minutes – I like to push it a little bit longer so the edges of the pumpkin starts to caramelise and char slightly. This requires keeping a keen eye on the pumpkin so it doesn’t char too much.

Print Recipe

Perfectly Roasted Pumpkin with Fresh Herbs

Dinner, Lunch, Entertaining – Mediterranean, Contemporary, Vegan

By Mrs Robinson – Serves: 4-6

Prep Time: 10 minutes – Cooking Time: 40 minutes – Total Time: 50

This Perfectly Roasted Pumpkin with Fresh Herbs recipe transforms the boring pumpkin into a nutty, sweet and savoury taste sensation. Using only a few simple ingredients, you have a dish that not only looks impressive, but is versatile enough to eat on its own or to serve as a sumptuous side to any main meal.

Ingredients

• 1/4 Pumpkin - Japanese Kent is my favourite, but this recipe can work with Queensland Blue or Butternut squash too
• 1 Bunch Fresh Continental Parsley
• 1 Bunch FreshThyme
• 1 Bunch Fresh Oreganum or Marjoram
• 4-6 tablespoons Olive Oil
• Salt and Cracked Pepper

Instructions

1

Pre-heat the oven to 200°C

2

Line a baking tray with baking paper

Pumpkin Preparation

3

Slice the pumpkin skin and all into 2cm thick wedges

4

Place them on a flat based dish

5

Drizzle with the olive oil

6

Roughly shred the fresh herbs over pumpkin - keeping some aside for dressing later

7

Add salt and cracked pepper

8

Toss all ingredients to coat in the olive oil

9

Place on the baking tray

10

Place in the oven and bake for at least 40 minutes until well roasted, caramelised and ever so slightly charred

To Serve

11

Remove from tray and serve hot, on a flat platter

12

Sprinkle over some more fresh herbs, salt and cracked pepper

13

For a bit of additional pizazz, add some creamy Persian Fetta

Notes

You cannot go wrong with this dish. I use it as a base to a tasting platter when entertaining. Watch this space for the recipe coming soon.