Coming in all shapes, sizes and colours the heritage pumpkins on the Epicurean Supplies stall at the Hawke’s Bay Farmers’ Market at this time of year is a spectacular display and as autumn turns to winter I know there will be more varieties becoming available. Some of the pumpkins or winter squash are huge, last Sunday there was one there that owner Clyde Potter told me weighed 25kg!
However, don’t be put off as they will cut these beauties so you can get just what you need. Clyde is passionate about his pumpkins and takes great pride in telling you about the different varieties.
Don’t throw away the seeds – they are nutritious and delicious,
being a good source of protein, iron and B vitamins. It is quite easy to produce your own roasted pumpkin seeds and while I haven’t tried this recipe on Elise Bauer family food blog Simply Recipes it looks like an easy method to follow.
Roasted Harissa Pumpkin
This easy side dish teams the sweet flavours of honey and cinnamon with the fresh fiery flavours of Orcona Harissa Paste. Serve it alongside
roasted, grilled or pan-cooked meats, chicken or sausages or as part of a vegetarian meal.
Serves 4 as a side dish
2 tbsp olive oil
2 tbsp honey
1 tbsp lemon juice
1 tbsp Orcona Harissa Paste or to taste
1 tsp ground coriander
1 tsp ground cinnamon
salt and freshly ground black pepper, to taste
1kg piece pumpkin, seeded, peeled and cut into chunks
coriander, to garnish (optional)
lemon wedges, to serve (optional)
1 Preheat oven to 200°C.
2 Place olive oil, honey, lemon juice, harissa, ground coriander, cinnamon and salt and pepper to taste in a bowl and whisk to
combine. Add pumpkin chunks and toss to coat.
3 Transfer pumpkin to a baking tray in a single layer and roast, tossing after 20 minutes, for 30-45 minutes or until pumpkin is
tender. Serve with fresh coriander and lemon wedges, if desired.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Another pumpkin recipe you might like to try: