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    Home » all

    Spicy roasted pumpkin

    12 October 2018 by toondebacker Leave a Comment

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    spicy roasted pumpkin
    spicy roasted pumpkin

    I first published this spicy roasted pumpkin on my Dutch blog on December 8, 2007. It was among the first recipes I posted ever. At that time my blog was still on iWeb and only in Dutch. I noticed that the picture (I had only one picture) as the article were very outdated. So I decided to revamp and restyle everything, except for the recipe, which is still the same.

    spicy roasted pumpkin

    spicy roasted pumpkins

    Easy and so yummy! You can serve this spicy roasted pumpkin as an appetizer, as a side dish, or even as a lunch on its own. Try it, love it!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Appetizer, lunch, Side Dish
    Cuisine world cuisine
    Servings 4 persons
    Calories 113 kcal

    Ingredients
     
     

    • 1 pumpkin a small Hokkaido pumpkin
    • 2 tablespoons coriander seeds
    • 2 tablespoons dried oregano
    • 1 teaspoon fennel seeds
    • 1 teaspoon salt
    • 1 teaspoon peppercorns
    • 1 clove garlic finely chopped
    • 1 red chili pepper finely chopped
    • olive oil

    Instructions
     

    • Cut the pumpkin into cubes of approximately 2 cm.
    • Chop the chili pepper and the garlic clove.
    • Put all the herbs in a mortar, and make a fine powder mixture.
    • Add the olive oil so that it becomes a smooth mixture. See the picture in the gallery below
    • Brush the pumpkin pieces with the mixture and put them in a greased bowl.
    • Bake for half an hour in a preheated oven at 200°C.
    • Let them cool down a bit and enjoy already how the flavours fill the room.

    Nutrition

    Serving: 250gCalories: 113kcalCarbohydrates: 27gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 588mgPotassium: 1270mgFiber: 4gSugar: 10gVitamin A: 29094IUVitamin C: 48mgCalcium: 140mgIron: 4mg
    Keyword oven dish, pumpkin, spices
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    I prefer to use a small Hokkaido pumpkin for this recipe, you know, the orange one. They are also known as red kuri squash. Of course you can also use a butternut. Then you have a bit less color and a bit a smoother taste. For that reason I prefer a (small) Hokkaido as it has more taste.

    The surprising trick for this recipe is that you don't even have to peel the pumpkin. On the contrary, you should keep it! While baking it caramelizes a bit and gives a lot of taste, adding to the spices.

    I often make spicy roasted pumpkin with leftovers from other pumpkin meals. Some pumpkins are so big, that you never can use them completely, unless you are cooking for an army. This is perfect to use the leftovers for a snack or an easy lunch.

    You do not need to stick to the spices as indicated in the recipe. Be bold and experiment with your own favorite flavors! And let me know! Maybe I will try your variant also! If you want it more spicy, you can surely add a second chili pepper or chili flakes. I do that also often for myself. I am absolutely a fan of the fennel seeds in this recipe. They combine perfectly with the baked pumpkin and the other spices.

    Also Jamie Oliver is a fan of baked pumpkins. He likes to add sage and cinnamon to his roasted butternut. For sure this is much better than my recipe... But I really like the fennel seeds in my recipe 🙂

    More surprising.pumpkin

    Are you looking for more easy and surprising pumpkin recipes? Then check out these recipes:

    • easy Thai pumpkin curry with chicken
    • healthy Indian inspired pumpkin pancakes
    • Thai pumpkin curry with pork
    • lukewarm pumpkin salad
    • vegetarian pumpkin noodles
    • stew of chicken hearts with pumpkin and mushroom
    • delicious Halloween pumkins muffins
    • delicious filled pumpkin

    If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.

    spicy roasted pumpkin
    spices for spicy roasted pumpkin
    spicy roasted pumpkin
    spicy roasted pumpkin

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    Toon
    Toon

    Hi, I'm Toon! A Belgian living in Berlin, Germany with an open mind to the world. And a cooking enthousiast. Especially open for new experiments and not so common recipes.

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