A hearty, yet simple vegetarian dish
Whether standing alone as a main course or as an accompanying side, roast pumpkin is always a Zin House favourite during these Autumn months. Kim’s one-pan method is simple enough for any weeknight dinner, but packed with enough flavour to wow everyone at the table.
- 500 g pumpkin
- 2 long red chillies, sliced
- 1 head of garlic, separated into cloves, skin left on
- 1 bunch of small salad onions or 5 to 10 eschallots, skin on, cut in half if large
- 5 large sprigs rosemary
- 200 ml extra virgin olive oil
- salt flakes and freshly ground black pepper
- Preheat oven to a very hot 250°C. At this temperature, the veggies get nice and burnished.
- Slice pumpkin into 2cm wide wedges, removing the seeds with a spoon or small knife but leaving the skin on. In a large baking dish or roasting pan, toss the pumpkin wedges with the chillies, garlic, onions and rosemary. Pour over the olive oil and massage onto the veg. Season generously with salt and pepper.
- Roast for 50 minutes or until the pumpkin is starting to catch on the bottom and is very dark and caramelised. The chillies and garlic may start to burn a bit, but don’t worry, the pumpkin needs time at this high heat to turn a wonderful sticky burnished brown. You will be deliciously rewarded if you give it adequate time to do so.
- Squeeze out the roasted onions and any garlic that remains plump. Serve the pumpkin alongside roasted meats or fish, or as the topping on fresh pasta.