Sometimes overshadowed by its fellow family member, sweet potato, pumpkin is a versatile and nutritious veg that is a staple in many Australian households. Besides it being a brilliant side dish, pumpkin also makes fabulous sweet and savoury recipes, like our homemade pumpkin pie or scones; our slow cooker pumpkin soup, and our smooth pumpkin puree perfectly served with a roast meat of your choice.
These variations are great for when you’re entertaining guests or want to bulk up a midweek dinner.
How to roast pumpkin seeds
Reduce food waste by roasting pumpkin seeds into a tasty snack!
After removing pumpkin seeds, rinse and pat dry to remove the clinging pulp; toss with your favourite spices and a touch of extra virgin olive oil, then roast on a lined baking tray at 200C/180C fan for 15-20 minutes.
Cool and store in an airtight container for up to 1 week.
Four delicious twists on basic roast pumpkin
LEBANESE SPICED PUMPKIN – Combine 1 teaspoon each of sweet paprika, ground coriander, cumin and cardamom with ½ teaspoon each cinnamon and nutmeg in a small bowl. Make Basic Roast Pumpkin, sprinkling spice mixture over pumpkin after oil and seasonings. Continue as directed. Serve roast pumpkin topped with ½ cup (140g) Greek yoghurt, dusted with ¼ teaspoon sumac.
PUMPKIN & GREMOLATA – Finely grate the rind from 1 lemon (or use a zesting tool to remove in strips). Squeeze lemon; you need ¼ cup juice. Make Basic Roast Pumpkin, drizzling with juice before roasting. Combine rind with ¾ cup chopped flat-leaf parsley, 1 crushed clove garlic and 2 tablespoons chopped capers in a small bowl. Sprinkle roast pumpkin with gremolata; drizzle with extra oil.
PUMPKIN & ROSEMARY CRUMBLE – Place 1 cup panko breadcrumbs in a small bowl. Add 30g chopped butter, 1 tablespoon fresh rosemary leaves, 1 tablespoon wholegrain mustard and 2 tablespoons coarsely chopped pine nuts; rub mixture together between fingertips until it starts to clump. Make Basic Roast Pumpkin; sprinkle with crumble mixture before roasting.
MISO CHILLI PUMPKIN – Make Basic Roast Pumpkin, omitting salt and combining 2 tablespoons white miso and 1 tablespoon rice wine vinegar with the oil and pepper in a bowl; rub paste over pumpkin. Continue as directed. Serve roast pumpkin topped with 1 chopped seeded fresh long red chilli, 1 finely chopped green onion and 2 teaspoons toasted white sesame seeds.
Ingredients
Method
1.Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper. Wash pumpkin; pat dry with paper towel. Cut unpeeled pumpkin into 5cm thick wedges. (The seeds are edible after roasting. However, if you prefer to remove them first, scoop out with a spoon).
2.Place pumpkin wedges in a large bowl with oil, salt and pepper; rub oil and seasoning onto each wedge. Transfer pumpkin to tray, standing wedges upright.
3.Roast for 50 minutes or until tender. Serve as is, or with one of the flavour variations opposite.
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
Tags:EntertainingOtherPumpkinRoastRoast dinnerServes 2-4SideVegetarian
Magazine Issue:August 2023
Related stories
55 of the best pumpkin recipes to try this winter
Native ad body.
Sponsored by %%sponsor_name%%
Our 30 favourite family roasts
Sign up for our newsletter
Sign up to receive the Women’s Weekly Food newsletter and offers we choose to share with you straight to your inbox
Close
By joining, you agree to our Privacy Policy & Terms of Use
About your privacy
Advertisement
