SERVEs: 4

1. Pre-heat fan oven to 180°C.

2. Cut the pumpkin in half and scoop out all the seeds and fibres. 

3. Cut each half into four wedges and remove the skin, either using a vegetable peeler or a sharp knife.

4. Cut the flesh into cubes.

5. Place pumpkin cubes on a shallow baking tray, drizzle with oil, add fresh herbs, salt, and pepper, and gently toss.

6. Roast for 45 minutes, or until starts to brown and crisp. Toss halfway through baking.

This simple recipe produces a delicious side dish that is best served warm with a roast dinner or can be added to a winter salad.

Our recipes work best with small, sweet pumpkins and squashes. We find larger pumpkins are better and look great as Halloween lanterns but tend not to be as full of flavour.  

Dorset Country Pumpkins’, "Farmhouse Roasted Pumpkin" recipe was created and photographed by Alice Miller.