Roasting pumpkin is so easy and much tastier than boiling. Add a little cinnamon, and the flavours are enough to eat it straight on it’s own or add to a dish for a more complex taste. I always bake the pumpkin pieces with the skin on. It is so much easier to take off after it’s baked then struggling with a knife and hard edge of the pumpkin.
There are so many different varieties of pumpkin or squash. Living in Australia, I’ve become fond of cooking the Jap and kent pumpkins as well as the butternut.
1 kg pumpkin (Jap, kent or butternut)
2 Tbsp (or spray) cold pressed coconut oil
1 teaspoon ground cinnamon
1 teaspoon sea salt
Preheat your oven to 180 C / 350 F.
Cut pumpkin into slices or pieces (with skin, it’s easier to take off once it’s baked). Arrange on baking try and spray with coconut oil. Add cinnamon and sea salt.
Massage well with your fingers, coating all the pumpkin. Spread out in a single layer.
Roast for 40 – 45 minutes or until the pumpkin is soft and caramelized.
The number of pumpkin types are quite high. Since moving to Australia, my exposure to different pumpkins have expanded to include the Jap (Japanese or kabocha) pumpkin. There are many different varieties of Jap pumpkin, such as kent. The green/grey skin is mottled yellow and brown and is easily cut. A nutty-flavoured pumpkin, it has yellowish/orange flesh that is soft and drier than most.
The Queensland blue pumpkin is a large (5-7kg) blueish-grey pumpkin with smooth, deeply ribbed skin and full-flavoured golden orange flesh. The pureed flesh is a favourite for scones.
The Butternut pumpkin (or squash in the States) has the longest storage potential of all squash varieties. It’s best stored in a cool, dry place and the longer you store it, the sweeter and nuttier the flavor becomes. Their flesh is orange, smooth-textured, and has a unique sweet flavor. This squash is commonly used for pies and is terrific as a stand-alone mains.