I love the smell of beautifully roasted pumpkin wafting out of the oven - and it feels even better, knowing that very little effort and the simplest of ingredients go into creating such a mouth-watering delight. I usually use fresh thyme leaves to roast with pumpkin, but you can always opt for the dried type. Other herbs that work well are rosemary, sage and tarragon; and spices like paprika, cumin, cayenne and nutmeg - they all impart a lovely fragrance into pumpkin when roasted.
You will need:
- Olive oil
- Sea salt and cracked black pepper
- Thyme, leaves picked
Preheat the oven to 220°C. Cut your desired amount of pumpkin, to be roasted, into small wedges (roughly 5-6cm square), leaving the skin intact. Place the pieces in a roasting pan, drizzle with olive oil, season well and toss until the pumpkin is well coated. Arrange in a single layer, skin side down, and sprinkle over thyme leaves (or your choice of herbs or spices). Bake for 30 minutes, or until the pumpkin is tender and caramelised.
Golden Roast Pumpkin