Monday, November 9, 2009

Roasted garlic pumpkin

I just love pumpkin, particularly the Jap pumpkin (or the Kent variety) it's rich yellow, orange colour, and the flavour is so sweet. If you want something extra to liven up your salads or just as a side dish this is the most delicious intense flavour. As it bakes in the oven the outside of the pumpkin becomes crispy but inside it is sweet and as smooth as silk.

Roasted garlic pumpkin

1/4 Jap pumpkin (or Kentish)
1-2 cloves garlic
extra virgin olive oil
sea salt

Chop up chunks of pumpkin 2 cm diameter with or without the skin. I chopped off the skin. Coat in olive oil and sprinkle with sea salt and 1 crushed garlic clove. I used one big fat clove. Toss together and then spread over flat baking tray lined with baking paper.

Cook in hot oven 210° C/420° F approx 30 mins or until pumpkin darkens, crisps and reduces in size and caramalises, but is not burnt.

It is so sweet and delicious. Eat on it’s own, throw over a green salad, top a pizza with it or just as a side dish.

No comments: