Pumpkin recipes

Autumn vegetable roast

Using up that pumpkin flesh? Here’s our favourite recipe – dead easy – very autumnal and equally as good with butternut squash, large courgettes and peppers, or even parsnips!

1 medium squash or 1/2 pumpkin – skinned and cut into bite-size chunks if you’re not using the stuff you carved from a Halloween pumpkin
10-12 small shallots or two small red onions (quarter these)
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Fresh sage, thyme and rosemary.


Now it’s really simple. Pre-heat the oven to 180 C. Peel the shallots and cut off the stalks and roots. Put the oil in an oven-proof dish and heat for a couple of minutes in the oven before adding the shallots/onions and squash. Stir with a spoon to coat the ingredients with oil. Roast for 30 minutes, until the squash or pumpkin is tender. Add the thyme and rosemary and roast for another 5 – 10 minutes then Roughly chop the sage into the vinegar and pour over the roasted vegetables just before serving.

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Posted by The Allotment Blogger on Thursday, November 1, 2007

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