Roast Pumpkin

Roast Pumpkin Baked Tray RS CC

Roast Pumpkin.

  • Servings: 5
  • Difficulty: Easy
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Roast pumpkin is so delicious and so simple to make. I use this roast pumpkin as a basic ingredient for a number of other dishes including Pumpkin and Feta salad, Roast Pumpkin Soup and in the base of my Impossible Quiche. I always make at least twice the amount that I need so I have plenty on hand in the fridge to throw into a quick omelette, or to bulk out stews or casseroles. 

To mix up the flavours a little and keep it interesting, I like to add different spices when baking. Coriander seed is one of my favourites as it gets crunchy in the oven and provides a flavour pop when you bite down. Other dried herbs and spices you can use include rosemary, thyme, paprika or chilli powder, cumin or mustard seed, basically any herbs and spices that you like.  The options are endless. Keep in mind when using dried herbs and spices add them at the beginning. When using fresh herbs, add them in the last 10 minutes of baking. Herbs and Spices are such a low cost, low carb, easy way to change flavour profiles and you can source them either from your local grocer, supermarket or your local Asian or Indian food store. 



  • 1/2 pumpkin, peeled, seeded and cut into 1 inch cubes
  • 1/2 head of garlic in cloves 
  • 2tsp whole coriander seeds 
  • 2 tbsp olive oil
  • Sea salt


  1. Preheat oven to 180c. Cut pumpkin in half, seed and peel. Cut into 1-2 inch cubes. 
  2. Add to baking pan, sprinkle over whole garlic cloves, coriander seeds and olive oil. 
  3. Bake for 45 minutes, turning every 15 minutes or so until pieces are browned and caramelised on the edges.  


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