Lately, the contents of the basket have been such a joy because we're getting so many autumnal veggies which means LOTS of autumnal cooking!
Last Sunday, with the first gorgeous pumpkin we received, I baked the most wonderful Vegan Pumpkin Chocolate Chip Muffins.
Well, in our latest basket we got another pumpkin, and I needed to bring a vegetarian dish to a friend's house yesterday... so I brought this REALLY tasty, spicy roasted pumpkin!
It is roasted with Cumin and Cayenne Pepper... and it did come out quite spicy (which I love- but if you aren't very used to spicy food I recommend you tone down the Cayenne Pepper).
Here's the recipe (which I doubled), inspired from a recipe I saw a while ago on Food.com:
Spiced Roasted PumpkinIngredients:
-800g pumpkin, cut into wedges
-1/2 to 1 tsp cayenne pepper (according to your taste buds)
-1 tsp cumin
-ground black pepper
-3 tbsp olive oil (approximately)
Preheat the oven to 220°C.
Place the pumpkin wedges in a roasting pan or on a roasting sheet and sprinkle with cayenne pepper, cumin, sea salt and freshly ground black pepper.
Drizzle with olive oil and toss until the wedges are well coated.
Bake for 20 to 30 minutes, or until the pumpkin is tender and caramelized (you can insert a fork into one of the wedges to make sure it is tender).
What are some of your favorite autumn recipes?