Roasted Pumpkin
I grew up in New Zealand,and one of the things that always got tossed in with the roast beef dinners,or even mutton,was pumpkin. It's simple to do,so simple,you'll slap yourself for not even thinking of it yourself.
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Ingredients
- 1 pumpkin,not the pie kind
Directions
- Wash the outside of the pumpkin.
- Scoop out both sides of the pumpkin,saving the seeds for later roasting.
- Discard the pulp.
- Once properly cleaned out,cut each half in half again. Keep dividing until you have several pieces,about 3 to 4 inches wide.
- Drizzle with olive oil,and sprinkle with salt and pepper blend. This is made up of equal parts of fresh ground peppercorn and kosher salt.
- Place into an oven proof pan,preferably pyrex / glass. Do not cover.
- Place in a 350 degree oven and roast as you would any other veggie. Since this is such a dense item,it may take upwards of an hour.
- Once the pumpkin is soft to the touch,flip it on to one side and brown slightly. Serve along with your roast as a side item.
- For those of you unwilling to be open,sprinkle very lightly with brown sugar and cinnamon.
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cook time75 min.
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prep time30 min.
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yields6 serv.
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