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3 ways to use roasted pumpkin

Autumn boasts a bounty of delicious seasonal veg, including pumpkin. Not just for carving at Halloween, pumpkin’s sweet and earthy taste makes it perfect for cooking with. Check out our 3 favourite ways to enjoy pumpkin this October, as well as our trusty roasted pumpkin recipe.

  1. Roasted pumpkin recipe

    1 pumpkin (about 1.5kg)
    2½ tbsp olive oil
    1 garlic bulb

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Carefully cut the pumpkin in half and scoop out the seeds. Cut the halves into 2cm wedges and place in a bowl with 2 tbsp of oil; season and mix well.

    2. Place the garlic bulb on a square of foil, drizzle over the remaining oil and wrap into a parcel. Tip the pumpkin wedges onto a large baking tray (or two medium trays) with the wrapped garlic nestled in the middle.

    3. Roast for 35-40 mins, turning halfway until soft with charred edges. Use a knife to test for softness and roast for an extra 5-10 mins if still firm. The roasted garlic is ready when you can squeeze it easily from its casing.

    4. Eat straight away or store in an airtight container in the refrigerator for up to 3 days.

  2. Roasted pumpkin pesto rigatoni

    Blitz roasted pumpkin with toasted cashew nuts and pecorino to make an autumnal pesto that pairs perfectly with pasta. We’ve added rosemary for freshness and fragrance. Top your rigatoni with slices of chilli (if you like a little spice) and pumpkin seeds for a cosy 20-minute dinner that’s great for chilly autumn evenings.

    Roasted pumpkin pesto rigatoni
  3. Pumpkin and ricotta toasts with hot honey

    These easy ricotta toasts make a delicious work from home lunch. Simply top sourdough with lemony ricotta and wedges of roasted pumpkin, then generously drizzle over the hot honey. Take your toasts to the next level with a sprinkle of fresh parsley and sage for the perfect autumnal bite.

    Pumpkin and ricotta toasts with hot honey
  4. Pumpkin, goat’s cheese and walnut salad

    Pumpkin and goat’s cheese are a match made in heaven; the salty cheese beautifully complements the mellow pumpkin. This simple salad lies on a bed of peppery rocket and chicory, and is topped with toasted walnuts, goat’s cheese and roasted pumpkin. Add in pomegranate seeds for a burst of sweetness and drizzle over a fresh orange and mustard dressing – gorgeous.

    Pumpkin, goat’s cheese and walnut salad