Recipe
for :
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.
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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