Spiced Roasted Pumpkin
Calorie is 92 kcal. Preparation time – 40 minutes.
800 g pumpkins
I like using butternut, peeled and cut into wedges
1/2 teaspoon ground Cumin
1/2 teaspoon Cayenne pepper
Sea salt to taste
Ground Black pepper to taste
3 tablespoons Olive Oil
Preheat the oven to 220°C.
Place pumpkin in a roasting pan and sprinkle with cumin, cayenne pepper, sea salt and freshly ground black pepper.
Drizzle with olive oil and toss until the pumpkin is well coated.
Bake for 30 minutes, or until the pumpkin is tender and caramelized.
How to choose a pumpkin
Small pumpkins are designed specifically for baking. It is best to choose a round pumpkin medium size, about 6-10 pounds. They are less fibrous and have a sweeter taste.
Pumpkin peel must be dense and smooth and, flesh must be bright orange, thick, firm and elastic. Do not buy unripe pumpkins: their flesh is tasteless, as well as over-ripe – the flesh is very sluggish and fibrous.
Your pumpkin should be fully mature.
Never pick up or carry a pumpkin by its stem. It is not a handle. The stem can break off very easily, leaving the pumpkin with an open wound that invites infection and rot.
Check the pumpkin well for soft spots and dark bruises. Once a pumpkin starts to rot, it goes downhill pretty quickly. The smallest nick is enough to let infection in. Don’t forget to look at the bottom of the pumpkin, where it’s been resting on the cold, damp ground.