Roast Pumpkin
Method
- Slice the top from mini pumpkins or quarter a whole fruit and remove the seeds (reserve these for drying if liked!)
- Chop the onion and tomatoes into small chunks and halve the garlic cloves before mixing in the spices
- Place the pumpkins/slices on to pieces of baking foil big enough to wrap them in
- Spoon the prepared tomato mix into the pumpkin (replace tops of mini pumpkins) and wrap in the foil
- Roast as slowly as possible for maximum flavour before serving with brown rice or cous cous and a side of Tagine
Cooking Temperature: 180 - 200 degrees
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Cooking Time: 30 - 60 Minutes
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Serves: 4
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Keeps For: Eat immediately
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Tips and Comments
- While this does go very well with a warming, spicy tagine, it is well suited to anything in a tomato based sauce.
- Try adding other vegetables and pulses in the mix such as aubergines and chickpeas as well as tomato pureé or Not-Cheese.
- Don't forget you can eat the skins!