Roast Pumpkin

Servings: 6


  • Half a kent pumpkin (also called a Jap pumpkin)
  • Olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • salt to taste


  1. Preheat oven to 180˚C (350F)
  2. Cut pumpkin in half or quarters and drizzle a small amount of olive oil to lightly cover the pumpkin. Bake in oven for 12-15mins on each side.
  3. Skin of pumpkin should now be soft enough to remove with a spoon. Remove all of the skin and then cut the pumpkin into smaller pieces (as small as you want to eat them).
  4. Toss the rest of the ingredients (garlic powder, onion powder, paprika, salt) with the pumpkin pieces and then transfer back onto the baking sheet. Bake for another 8 mins, then turn pieces over and bake for another 8 mins.
  5. Pumpkin is ready when it’s soft enough to eat and has a roasted appearance.


  • Might be good with curry seasoning or poultry seasoning!
  • Another recipe used sea salt and cinnamon.
  • Could roast the pumpkin pieces with potatoes and onions too +/- rosemary.

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