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Roast Spiced Pumpkin

1 kg. (2 lbs.) Pumpkin
3 tablespoons Olive Oil
2 cloves Garlic
1 teaspoon whole Cumin
1 teaspoon whole Cardomom
Salt and Black Pepper
Leaving the skin on the pumpkin cut it into quarters and scrape out all the seeds.
Cut the flesh into good sized chunks and put into a bowl.
Finely chop or squeeze the garlic and add this with the spices and the oil along with the seasonings to the pumpkin.
Stir these well together to coat the pumpkin.
Set the oven to 220C, 425F, Gas 7
Set the oiled and seasoned pumpkin on a baking tray and cook for 20 mts at this temperature.
They should be brown on the outside and soft in the middle.
On no account over sook as they will collapse to a puree.
These are delicious with a roast and can be cooked while the meat as resting at the end as they roast quickly.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef