Ingredient:
1 kg (2 lb) piece of pumpkin, skinned, deseeded, and cut into large chunks
2-3 tbsp olive oil
1 tsp balsamic or red wine vinegar
3 garlic cloves, crushed
1 tsp chopped fresh thyme
1 tsp paprika
Salt and black pepper
Fresh thyme, to garnish
Method:
Put the pumpkin chunks on a baking tray. Mix the oil, vinegar, garlic, thyme, and paprika, season with salt and pepper, and pour over the pumpkin.
Roast in a preheated oven at 190℃ (170℃ fan, Gas 5) for 15-20 minutes until the pumpkin is tender and lightly browned on top. Garnish with thyme, and serve at once. If preferred, leave to cool and serve with a vinaigrette dressing.
1 kg (2 lb) piece of pumpkin, skinned, deseeded, and cut into large chunks
2-3 tbsp olive oil
1 tsp balsamic or red wine vinegar
3 garlic cloves, crushed
1 tsp chopped fresh thyme
1 tsp paprika
Salt and black pepper
Fresh thyme, to garnish
Method:
Put the pumpkin chunks on a baking tray. Mix the oil, vinegar, garlic, thyme, and paprika, season with salt and pepper, and pour over the pumpkin.
Roast in a preheated oven at 190℃ (170℃ fan, Gas 5) for 15-20 minutes until the pumpkin is tender and lightly browned on top. Garnish with thyme, and serve at once. If preferred, leave to cool and serve with a vinaigrette dressing.
