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Roast Pumpkin

This recipe for Roast Pumpkin has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

This recipe for roast pumpkin combines the flavour of chilli pepper and also honey. A great vegetarian, side dish Spanish racione or to accompany main meals. Butternut squash can also be used instead of pumpkin.

Ingredients for Roast Pumpkin

1kg Pumpkin
4 Small onions
Pinch of chilli flakes
4 Tablespoons of honey
100ml Wine vinegar
Olive oil
Salt

How to make Roast Pumpkin

  • Cut the pumpkin into good sized wedges, leaving the skin on.
  • Quarter the onions and arrange on a baking tray with the pumpkin.
  • Drizzle with olive oil, scatter over with the chilli flakes and lightly season with salt. Bake for 40 minutes.
  • 5 minutes before the pumpkin is ready heat the wine vinegar and the honey in a pan and bring to the boil then let simmer for 5 minutes.
  • Serve the roasted pumpkin with a generous drizzle of the honey mixture.

Roast Pumpkin

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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