World Cuisine

Roasted Spiced Pumpkin

cook 30 mins
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 2–3 garlic cloves
  • 1–2 teaspoons sea salt
  • 1 teaspoon finely chopped dried red chilli or cayenne powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 3 tablespoons olive or argan oil
  • 1 small pumpkin, halved, deseeded and cut into thin wedges
  • Using a pestle and mortar, pound the coriander and cumin seeds, garlic and salt to form a coarse paste. Stir in the chilli or cayenne, cinnamon and allspice, then mix in the oil.
  • Rub the mixture over the pumpkin wedges, then place, skin side down, in a roasting tin or ovenproof dish. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until tender. Serve with grilled or roasted meat dishes.
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