Roasted Pumpkin

Roasted Pumpkin

Roasted Pumpkin

Roasted Pumpkin
Author: From ‘Near & Far: Recipes inspired by home and travel’ by Heidi Swanson [Hardie Grant, £20.00]
Serves: 4-6
Argan oil can be hard to come by, but its distinctive earthiness is worth seeking out – that said, it’s fine to substitute olive oil. There’s no need to peel the squash or pumpkin – the skin is beautiful and when prepared in this fashion, perfectly edible.
  • 1 medium acorn squash / butternut pumpkin
  • 1 tsp ground cinnamon
  • 1 tsp dried ginger
  • 3/4 tsp fine-grain sea salt
  • 60 ml argan oil
  • Zest of 1/2 orange
  • 60 ml freshly squeezed orange juice
  • 125 g plain soya yoghurt
  • 1 handful of fresh coriander
  1. Preheat the oven to 190 c / 350 f and place the rack in the bottom third. Cut the pumpkin in to eight 2.5 cm shapes, removing the seeds in the process; place them in a large bowl. Combine the cinnamon, ginger, 1.2 tsp of the salt, 2 tbsp of the argan oil, the orange zest and orange juice. Whisk together and then drizzle the mixture across the pumpkin and use your hands to slather and massage it evenly across the wedges. Arrange them in a single layer on a rimmed baking tray, or in a shallow roasting pan, before placing in the oven. Bake for 20 minutes or until colour starts to develop on the bottoms; flip the pumpkin over and bake for an additional 10- 20 minutes, until tender and golden throughout. Remove from the oven and allow to cool slightly before arranging on a platter. Stir the remaining 1/4 teaspoon of salt into the yoghurt and dollop across the wedges, sprinkle with coriander and finish by drizzling the remaining two tablespoons of argan oil across the top.


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