Spicy Roasted Pumpkin Food

SPICY ROAST PUMPKIN

Steps:

• Pre-heat oven to 200 C or 400°F.
• Quarter and then carefully peel and seed the pumpkin.
• Cut into chunky 2" cubes.
• Place pumpkin into a large & sturdy roasting tray.
• Add the olive oil, salt, pepper & cumin - mix well, making sure that all the pumpkin pieces are coated in olive oil.
• Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.
• Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes. I also make soup from this - as well as pasta dishes too - recipes to be posted for those!

SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 350 degrees F.
• Place the pumpkin seeds in a large bowl and toss with the oil, ancho powder, salt, and chile de arbol powder. Spread evenly on a baking sheet and bake for 8 to 10 minutes, stirring once. Let cool and store in an airtight container.

SPICY ROASTED PUMPKIN

Steps:

• Preheat the oven to 220 C / 425 F/ Gas 7
• Carefully wash the pumpkin or squash and dry thoroughly.
• Using a long, sharp knife carefully cut the pumpkin or squash into wedges or slices depending on the shape. Be careful when cutting as the pumpkin can easily slip, to make it easier put it onto a damp tea towel to help prevent it from slipping.
• Lay the wedges on to a large, roomy baking tray. The slices must be one layer and not overlapping. If you have more slices than can fit in one layer, then use two or more trays.
• Generously season with sea salt and black pepper.
• Sprinkle the mace, paprika and the thyme evenly over the wedges.
• Pour over the oil then roll the slices or wedges in the oil to make sure they are all well covered.
• Place the tray(s) into the preheated oven.
• Roast for between 30 and 40 minutes, longer if the pumpkin needs it. The skin should be slightly blistered and the flesh soft when pierced with a sharp knife.
• Remove the tray (s) from the oven and leave the pumpkin to cool ever so slightly then serve.
• If the skin is edible, then leave it on, otherwise, remove the skin, it should slip away quite easily.
• Or, cool the slices completely and use the lovely enhanced flavor in all your favorite recipes. The roasted pumpkin can also be pureed.
• You can also cook the pumpkin without the paprika and chili if you wish. The mace, salt and pepper is a must, though.

SPICY PUMPKIN SEEDS

Steps:

• In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat. , Line a 15x10x1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° until lightly browned and dry, 45-50 minutes, stirring occasionally. Cool completely. Store in an airtight container.

SPICY PUMPKIN SOUP

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
• Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
• When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.

ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F.
• While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
• Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
• Spread pumpkin seeds in a single layer on baking sheet.
• Bake for about 45 minutes, stirring occasionally, until golden brown.

SPICY ROASTED BUTTERNUT SEEDS / PUMPKIN SEEDS

Steps:

• I just remove the fibers do not wash.
• Place on cookie sheet with spices and butter in a mound.
• Bake in preheated oven at 350 degrees till butter is melted about one minute.
• Lower oven to 300 degrees, mix and spread seed into single layer and bake till crisp about 30-40 minutes.