Slow-baked pumpkin

Slow-baked pumpkin


2 people made this

About this recipe: A super-delicious side dish that goes well with just about anything. Seasoned pumpkin is slowly baked, bringing out a sweet mellow flavour. This recipe also works well with butternut squash.


Serves: 6 

  • 1.2kg pumpkin
  • 5 cloves garlic, chopped
  • 2 tablespoons herbs de Provence
  • 3 tablespoons chopped fresh parsley
  • salt and freshly ground black pepper
  • 3 tablespoons plain flour
  • 3-4 tablespoons olive oil

Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

  1. Preheat oven to 160 C / Gas 2 1/2.
  2. Peel the pumpkin and remove seeds. Cut into 2cm cubes and toss with garlic, herbs, salt and pepper. Sprinkle with flour, so all the cubes are evenly covered.
  3. Transfer into an ovenproof dish and drizzle with olive oil. Bake in preheated oven for 2 hours or until the pumpkin is very soft and brown.

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