Roast pumpkin is one of my favourite foods – either on its own, accompanying a roast or a platter of other vegies, or as a versatile ingredient in a variety of recipes.
I leave the skin on, and bake it for a long time, so that it becomes soft and edible. I use it on pizza, combined with salami, feta cheese, and red onions. I use it in salads, with fresh green leaves of baby spinach, a touch of peppery rocket, grilled red capsicums, cashew nuts and crunchy fresh snow peas. It’s also a delicious topping to couscous, with a little vinaigrette and diced capsicum tossed through the grains. Ooh, and rolled up in some pita bread with pesto and tomato as a sandwich wrap. Delicious.
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Hi, I’ve been wondering what happened to your blog? I hope you just have a temporary break? Cheers, Eva