Monday, December 23, 2013

paprika roast pumpkin

This is one of my favourite ways to eat pumpkin. I regularly roast a tray of it to go with dinner, then add the leftovers cold to eggs in the morning or a salad at lunch.

I usually use butternut pumpkin (butternut squash) because its texture is smoother and less fibrous than other varieties of pumpkin. I haven't given exact quantities because it will depend on the size of your baking tray. You want enough pumpkin to cover your baking tray in a single layer, without overcrowding.


  • Butternut pumpkin
  • Paprika
  • Salt
  • Coconut oil, melted


1. Preheat your oven to 200�C and line a baking tray with baking paper.

2. Remove the skin and seeds from the pumpkin. Cut the remaining flesh into 2cm cubes. (I cut the pumpkin into small cubes to reduce the cooking time and also to improve the paprika coating to pumpkin ratio). 

3. Place the pumpkin cubes in a bowl and shake over a generous amount of paprika, some salt and a good drizzle of melted coconut oil. Toss everything together so that each pumpkin cube is nicely coated.

4. Spread the cubes out onto the baking tray in a single layer, allowing a little bit of space between each cube. 
5. Bake in the preheated oven for about 25 - 30 minutes until the pumpkin is cooked through. If you have cut the pumpkin into larger cubes, it will need longer in the oven. Store any leftovers in the fridge.

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