This is a great way to use pumpkin that ticks a lot of boxes – it’s simple to make, works just as well as a side for a grand roast, or as part of a salad lunch spread, can easily to altered to fit various cuisines and occasions by changing the nuts and fresh herb, and it looks rustic and good with zero effort!
What you need for roasted pumpkin
Here’s what I use for the roasted pumpkin – salt, pepper, olive oil and garlic.
Oh – and yes, pumpkin. Any type that takes your fancy, including butternut (which is sometimes called “butternut squash”, but we just call it “butternut pumpkin” here Down Under). Sweet potato also works just as well – though perhaps an extra 5 minutes in the oven.
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