Golden Spiced Roast Pumpkin
This spiced roast pumpkin makes a quick and delicious side dish, perfect for serving alongside any roast meat.
Ingredients
- 1kg/2.2 lbs pumpkin, cut into 1.5 inch cubes
- 2 tsp cardamom pods or 1 tsp cardamom seeds
- 1 tsp unrefined salt
- 1 tsp onion powder
- ½ tsp dried coriander
- ½ tsp dried ginger
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp chilli powder (optional)
- ¼ tsp dried cumin
- ¼ tsp turmeric
- 2 tbsp coconut oil, melted
To serve
- handful pumpkin seeds, roasted (optional)
Instructions
- Preheat your oven to 200°C/400°F.
- To prepare the cardamom pods, smash them lightly with a pestle so they open and use the whole cracked pods, or extract the seeds and grind them up, discarding the pods.
- Mix all the spices and the salt together in a small bowl. In a small saucepan, melt the coconut oil.
- Place the pumpkin cubes in a large baking dish, then sprinkle the spice mix onto the pumpkin. Drizzle the melted coconut oil on top. With your hands mix everything together until the pumpkin cubes are evenly coated with the spices and oil.
- Roast your pumpkin for 30-40 minutes until golden and slightly crispy on top and tender inside (to check for tenderness, poke a couple pieces gently with a fork - it should slide in easily). If you want the cubes browned on the underside, flip them halfway through cooking.
- While the pumpkin is roasting, you can prepare the seeds for roasting if you like - check the bonus section about roasting seeds in the blog post.
- Serve the spiced roast pumpkin hot as a side dish, alongside roast chicken, slow cooked beef, or grilled fish.