Roasting secrets: Transform your pumpkin into a fall staple

Pumpkin is no longer just associated with Halloween decorations. It's a vegetable rich in vitamins, minerals, and antioxidants. It can be used in countless ways in the kitchen, from soups to cakes. The most common form in recipes is roasted pumpkin.

Pumpkin has a whole host of benefits. It's low in calories, with just about 12 calories in 100 grams of pumpkin. Despite its low-calorie count, pumpkin is rich in fibre, which aids digestion and provides a lasting feeling of fullness. It's also a source of many vitamins and minerals. It contains vitamin A in the form of beta-carotene, which is crucial for eye and skin health. Vitamins C and E act as powerful antioxidants, supporting the immune system and protecting cells from damage. There are many reasons to enjoy pumpkin dishes as often as possible in the autumn.

Preparing pumpkin for roasting is simple, but it's worth knowing a few tricks to get the best results. First, wash the pumpkin thoroughly under running water to remove any impurities. Then, cut it in half and remove the seeds with a spoon. You can roast the seeds in the oven for a tasty snack.

It's best to roast the pumpkin cut into smaller pieces. Choose Hokkaido or butternut varieties. The former has soft skin that doesn't need peeling and doesn’t fall apart during roasting. Butternut pumpkin has an attractive, slightly sweet, and nutty flavour.

Pumpkin is usually roasted at a temperature of 180-200°C for about 30-45 minutes until it becomes tender. You can roast it on its own or with a bit of olive oil, salt, pepper, and your favourite spices. Pumpkin pieces roast faster, and it's easier to control their softness. Roasted pumpkin is perfect as a base for soups, purées, or as a salad ingredient. Roasting makes the pumpkin tastier and more aromatic. It can also be used as a standalone snack or a side dish for dinner.

1. Preheat the oven to a temperature of 180-200°C.
2. Wash the pumpkin, then cut it into smaller pieces with the skin on, removing the seeds. You may sprinkle your favourite spices on them, such as ginger, chilli, or curry, if you know what dishes you'll be using it for.
3. Place the pumpkin pieces on a baking sheet lined with baking paper, lightly brushed with olive oil. You can additionally drizzle them with olive oil or another oil on top to prevent the pumpkin from drying out and to make it crispy.
4. Put the prepared pumpkin into the preheated oven and roast it for about 30-45 minutes. The pumpkin will be ready when the flesh becomes tender.
5. Remove the pumpkin from the oven and let it cool. Then scoop out the flesh with a spoon from the skin and blend it into a smooth purée with a blender.