There’s nothing like walking into a kitchen where you can smell the deliciousness of what you’re cooking. Pumpkin is just one of those foods that likes to tease you when it’s almost ready!
Now this particular recipe is sparse on the ingredients but plentiful in taste. There are other veges you can add to this but the core elements will be Brown Onions, Carrots and Pumpkin.
Now as to how long you cook this yummy meal is going to be dependent on how good your oven is and also how thick you cut your pumpkin. It will take some practice with what works best with regards to time and cutting so practice makes perfect!
| Prep Time | 60-75 Minutes |
| Servings |
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Ingredients
- 1/4 Pumpkin Kent Chopped into 2-3cm pieces. Skin on.
- 1 Brown Onion Halved. Add another if you want!
- 4 Carrot Cut into 2-3cm sections
- 1 Capsicum Chopped into quarters (ADVANCED)
- 1-2 Glugs Extra Virgin Olive Oil Liberally splashed onto veges
- 1/2 tbsp Cumin Seeds crushed
- 1/2 tbsp Sea Salt crushed
Ingredients
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Instructions
- Turn your oven on to fan bake. 250 degrees.
- Prepare a tray with alfoil on the bottom.
- Chop up your veges and cover the tray. Pumpkin should be skin side down.
- Grab your extra virgin olive oil and splash over the veges.
- Crush up the cumin seeds and sea salt in a Mortar and Pestle or whiz it for 2 seconds in a magic bullet or equivalent.
- Sprinkle cumin seeds and sea salt evenly over the veges
- Place in the oven and cook for 30-40 min at high temperature
- Turn the temperature down a touch to around 180-200 degrees
- ADVANCED – OPTIONAL Add Capsicum in the last 15-20 minutes
- Continue to monitor until you can see that the pumpkin is cooked, with roasted colours and that it is soft all the way through.
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