How to roast pumpkin Jamie Oliver?

Carefully cut the top off the pumpkin, use a spoon to scoop out the seeds (see tip), then scoop out the flesh and place on a baking tray with a drizzle of oil. (Keep the hollowed-out pumpkin for carving!) Roast the pumpkin for 40 minutes, or until soft, then leave to cool a little.

How do you know when pumpkin is done roasting?

For a 2-3 pound sugar pumpkin (also called a pie pumpkin), we like to bake it at 350 degrees Fahrenheit (176 Celsius) for 45-50 minutes. You'll know it's done when the skin is tender when pierced with a fork . Let the pumpkin cool slightly before handling.

What is the best type of pumpkin for roasting?

We like butternut pumpkins best when they're roasted, but this hardy oblong variety is one of the most versatile options in the pumpkin aisle. Butternuts are a little sweeter, dryer and can be turned into soups, roasted with cinnamon or put to use in most cooked pumpkin dishes.

Do you remove skin from pumpkin when roasting?

If you are making pumpkin for pumpkin puree, then there is no need to peel the skin first because the flesh just gets pulled away from the skin . What is this? However, if you want to make cubed roasted pumpkin, then it is best to peel before you roast it in the oven.

Can you roast a pumpkin without cutting it?

Place the whole pumpkin onto an ungreased baking sheet. Poke the top of the pumpkin several times to let steam escape while it's baking. I just use a table fork to do the poking. Bake for 45 to 60 minutes or until the pumpkin is fork tender.

Roasted Pumpkin Broccoli with Feta - Divalicious Recipes (2024)

Published: Aug 26, 2021 · Updated: Oct 27, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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Gluten FreeLow CarbVegetarian

Roasted pumpkin & broccoli are served with feta, chili flakes and pumpkin seeds for a delicious side dish. Colourful and tasty, this is a great dish for Fall.

The saltiness of the feta combined with the sweetness of the pumpkin with the uplift of the chilli is simply divine. Add roasted broccoli and you have a colourful, vibrant side dish for Fall.

Roasted Pumpkin Broccoli with Feta - Divalicious Recipes (1)

How to make roasted pumpkin broccoli

This is an easy colourful dish that you will want to make again and again. Pumpkin is peeled and cut into about 1 inch chunks. Roasting the pumpkin enhances it's slightly sweet taste.

To balance the sweetness, broccoli florets are roasted with the pumpkins. The red chili flakes are a great addition to this dish. It's a flavour combination you need to try!

The ingredients

Pumpkin - For roasting Cinderella pumpkins are a good choice.
Broccoli - Choose firm and green broccoli with no yellow or brown on the heads.
Feta cheese - Use a block of Feta or ready crumbled.
Garlic - Increase the quantity for a stronger garlic flavour.
Red chili flakes - Gives the dish a great flavour
Lemon - Lemon juice is great against the sweetness of the pumpkin.
Olive oil - Avocado oil could be used instead.
Pumpkin Seeds
Salt & Pepper

Roasted Pumpkin Broccoli with Feta - Divalicious Recipes (2)

Recipe Tips

If you don't like your food spicy, omit the red chili flakes.

The Feta cheese could be substituted with goats cheese for a richer flavour.

Add sunflower seeds for extra crunch or toasted pecans.

Any leftovers will keep in the fridge for 2-3 days and can either be reheated or served cold as a salad.

More low carb side dishes to try

Garlic Parmesan Roasted Broccoli

Chayote Gratin

Pumpkin Feta Salad with Pecans

Baked Cabbage Wedges

Green Bean Casserole

Green Beans with Walnuts

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Roasted Pumpkin & Broccoli with Feta

Angela Coleby

Roasted pumpkin and broccoli are served with feta, chili flakes and pumpkin seeds for a delicious side dish

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Side Dish

Cuisine American

Servings 8 servings

Calories 173 kcal

Ingredients

3 cups pumpkin peeled and cut into large chunks
2 cups broccoli trimmed and cut into florets
8 oz feta cheese cut into chunks
3 tablespoons olive oil
½ tablespoon red chili flakes can be optional
½ teaspoon salt
½ teaspoon black pepper
4 tablespoons pumpkin seeds
½ lemon juice
2 cloves garlic peeled and finely chopped

Instructions

Preheat the oven to 200C/400F degrees.
Toss the pumpkin chunks in half of the olive oil and add the red chili flakes, salt and pepper.
Place in a roasting tin and cook for 45 mins (the broccoli will be added during this time).
Toss the broccoli in the remaining olive oil, add the lemon juice and garlic.
Add the broccoli florets to the roasting tin with the pumpkin after 25 mins of cooking.
Once cooked, remove from the oven, and add the feta cheese.
Sprinkle the sunflower seeds over the roasted vegetables.
Eat and enjoy!

Notes

Makes 8 servings as a side dish.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1servingCalories: 173kcalCarbohydrates: 7gProtein: 7gFat: 14gFiber: 2g

The information shown is an estimate provided by an online nutrition calculator.

Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes

More Side Dishes

Palak Halloumi
Roasted Red Cabbage
Keto Baked Beans
Cabbage Fritters

Reader Interactions

Comments

ANNA Wild-Fyfe
March 12, 2020 at 4:23 am
Realllly enjoyed this! Used goats cheese and added cauliflower as well as had some I needed to use. Will make again. Loved the flavours. 5/5
Reply
- Angela Coleby
  March 14, 2020 at 7:38 pm
  Love the idea of goats cheese! That would work great with these ingredients!
  Reply
Alice Davey
January 14, 2020 at 4:38 pm
gosh so tasty!! I started eating them right off the tray when they came out. Fortunately there was enough left to assemble the full dish. 5 stars!! Could not find a star rating on this one so I'm saying it here. xx
Reply
- Angela Coleby
  January 14, 2020 at 4:39 pm
  Thanks! I need to update the recipe card! Glad you enjoyed it!
  Reply