Roasted Pumpkin with Garlic and Thyme
50 min
total
4
people
167
calories per serving
Ingredients
4 people
- 1 kgPumpkin (wedged)
- 4 pcGarlic (crushed unpeeled)
- 3 tbspExtra virgin olive oil
- 1 tbspThyme (leaves)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Pumpkin wedges with caramelized edges and tender flesh that yields to a fork. The scent of roasted garlic and thyme fills the room as the skin starts to brown.
- 1
Cut the pumpkin into 3 cm thick wedges. Remove the seeds. Keep the skin if it's thin, as it softens during cooking.
- 2
Arrange the wedges on a tray. Drizzle with olive oil. Sprinkle with thyme, gray salt, and pepper. Crush the garlic cloves with the flat of a knife and tuck them between the pieces.
- 3
Bake at 200°C. Turn halfway through. The pumpkin is ready when a knife tip sinks in like butter and the edges are well browned.
Frequently asked questions
How do you get this dish right?
- Don't crowd the tray; air needs to circulate so the pumpkin roasts instead of steaming in its own juice.
- The unpeeled garlic becomes a sweet, delicious puree that's perfect for spreading on the pumpkin.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat in the oven to maintain texture.
4.5
17 reviews
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