Roast Cinnamon Pumpkin
Pumpkin (squash) is one of our favourite vegetables to cook. This recipe is elegantly simple with delicious roasted, nutty flavours. It’s great just as is, or you can top it with a sprinkle of crumbled feta cheese. This is a great ingredient for Bubble and Squeak (see my recipe). Puréed, this also makes a great first food for babies.
Ingredients 6
1⁄2 butternut pumpkin, peeled, deseeded, cut into about 8 wedges
1 tsp ground cinnamon, just a tiny amount for babies
2 tbsp pepitas (pumpkin seeds)
2 tsp sesame seeds
Dash walnut oil, to serve
Pinch salt, omit for babies
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Method 5
Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
Toss the , , and together in a large bowl, then transfer to the baking tray. Roast in the oven for 25–35 minutes or until the pumpkin is tender when pierced with a knife.
Toast the in a dry frying pan over medium heat for about 1 minute until lightly brown — be careful not to burn them.
Sprinkle the pumpkin with the toasted . Serve warm with a drizzle of nut oil and season with a little if required.
Store in an airtight container in the refrigerator for up to 2 days.
Pam Brook's tips
For younger babies, purée until smooth, with some ricotta if desired, and allow to cool before serving.
For older babies, mash coarsely or cut into finger food–sized pieces. Allow to cool before serving.
For toddlers, serve as for adults, but allow to cool before serving.
