Very Slow Baked Pumpkin 3 Ways
Recipe by: Fiona Hammond - June 2024
When pumpkin is baked slowly, very slowly, the flesh becomes a soft melt in the mouth velvety texture. The flavour intensifies with lovely caramel notes around the dark golden edges of the roasted flesh. There’s no need to cut or peel the tough outer skin, nor remove the seeds prior to cooking. The seeds can be easily scraped away after roasting and the skin slips away after baking. Choose from one of three pumpkin types suggested here and one of the topping recipes. It’s great to serve on a platter at the table to share.
- Autumn, Winter
- 1kg to 1.2kg half butternut pumpkin, or 1kg wedge Kent pumpkin, or 800g to 1kg Golden Nugget pumpkin
- Extra virgin olive oil
- Sea salt
- Black pepper
MISO & HONEY TOPPING
- 3 large garlic cloves, roasted in skin for 30 minutes with pumpkin
- 1 tablespoon sesame brown miso
- 1 tablespoon rice vinegar
- 1/2 teaspoon sea salt
- 2 tablespoons honey, warmed
CARAMELISED ONIONS WITH TAHINI, YOGHURT SAUCE
- 2 red onions, cut into six wedges, with skin on
- 3 garlic cloves with skin on
- 1/4 cup tahini
- 1/4 cup Greek natural yoghurt
- 2 tablespoons lemon juice
- Small handful coriander sprigs
FETTA & GREEN HERB SAUCE
- 3 garlic cloves, roasted in skin for 30 minutes with pumpkin
- 1/2 bunch flat-leaf parsley
- 1/2 bunch mint leaves
- 3 anchovies
- 1/2 cup (125ml) extra virgin olive oil
- 1 tablespoon lemon juice
- Finely grated zest of half a lemon
- Black pepper
BAKED PUMPKIN
Pre-heat the oven to 190°C (170°C fan-forced). Line a baking tray with baking paper.
If using the butternut half or wedge of pumpkin, place the pumpkin skin side down on the prepared baking tray. Rub the flesh sides with olive oil. Place in oven and roast for 2 hours. Even though the pumpkin will probably be cooked through after an hour, continue roasting for the full time. The edges will turn a dark golden to coffee coloured brown. Carefully scrape away the seeds to remove and discard. Season well with sea salt and freshly ground pepper.
If using the Golden nugget place it directly on the tray, stem side up and bake whole for 11/2 hours. Use a tea towel to protect hands from the hot pumpkin and cut a circle around the stem about 6-8cm diameter. Remove the top, then scrape out seeds with a spoon and discard. Replace the top to keep warm.
The baked pumpkin is best served warm to hot on a serving plate with one of the chosen toppings. Use a spoon to scoop and serve the pumpkin. See topping recipes below.
MISO & HONEY
30 minutes before the end of cooking time for the pumpkin, remove the tray from the oven. Scatter the garlic cloves around the piece of pumpkin. Return the tray to the oven and continue roasting for 30 minutes to the end of cooking time for the pumpkin.
When the garlic is cooked, remove the skin and run a knife over the soft flesh to form a paste.
Stir the miso, rice vinegar, salt, honey and garlic paste together in a small bowl. Set aside until the pumpkin is cooked. Using a spoon, carefully scrape to remove the pumpkin seeds. Then smear the miso mixture all over the cooked flesh. Scoop out the hot flesh to serve.
CARAMELISED ONIONS WITH TAHINI, YOGHURT SAUCE
30 minutes before the end of cooking time for the pumpkin, remove the tray from the oven. Spread the onion wedges and garlic cloves around the piece of pumpkin. Drizzle with olive oil. Return the tray to the oven and continue roasting for 30 minutes to the end of cooking time for the piece of pumpkin.
Meanwhile, make the tahini sauce. Stir the tahini, yoghurt and lemon juice in a small bowl to combine. Add water, a tablespoon at a time until the consistency reaches a consistency like runny cream. When the garlic is cooked, remove the skin and run a knife over the soft flesh to form a paste. Stir the garlic paste into the tahini mixture.
When ready to serve remove the skins from the onion wedges. Scatter the onion over the pumpkin, topped with coriander leaves and a generous drizzle of tahini sauce.
FETTA & GREEN HERB SAUCE
30 minutes before the end of cooking time for the pumpkin, remove the tray from the oven. Scatter the garlic cloves around the piece of pumpkin. Return the tray to the oven and continue roasting for 30 minutes to the end of cooking time for the pumpkin.
When the garlic is cooked, remove the skin and run a knife over the soft flesh to form a paste.
Place the herbs, anchovies and garlic paste in a small processor and blend until finely chopped. Add the oil, lemon juice and zest, then pulse until a paste forms. Season with ground pepper and a little salt, remembering the anchovies are salty too.
Crumble the fetta over the hot pumpkin and spoon the herb sauce on top. Serve straight away.