Roasted veggies are known for their crispy, earthy, lightly charred flavor. Now, imagine this flavor and texture paired with ...

Pumpkin has become one of my favourite vegetables, and I like it no better way than roasted. Rather than grappling with a large pumpkin, try cutting it into sections as if you were portioning a melon.

Cover and set aside for up to 24 hours at room temperature, or at least while the vegetables are roasting. Toss the pumpkin, onion and rosemary together with 1 tbsp olive oil in a 20x30cm/8x12in ...

Tip everything into a large roasting tin and shake out ... drizzle over the vegetables and serve topped with the crispy pumpkin seeds. This recipe makes a perfect meal-prep base for 4 lunches ...

First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 ...

Or in this case, a vegetable ... the fruit you had in mind. But pumpkin isn’t just for carving anymore. You can puree it and make pasta sauce and even roast those seeds. It is great for your ...

Place pumpkin and potatoes in a large deep roasting pan, pour over curry sauce, cover with foil and bake until vegetables are tender (30 minutes). Uncover and bake until vegetables begin to caramelise ...

Place the pumpkin on a baking sheet and roast for about 1 1/2 hours or until golden brown. Remove from the oven and allow to cool. Scoop out the flesh, of the pumpkin and purée in a food ...

Place the diced pumpkin or squash onto a roasting try and drizzle with oil and season with salt and pepper. Place in the oven at 180c and roast for 25 minutes or until cooked and golden.

4 Place the pumpkin on the tray with beetroot, drizzle with another 2 teaspoons of oil and season. Reduce the oven to 180°C and roast the pork and vegetables for 40 minutes or until cooked through.

featuring miso-roasted pumpkin as the star and furikake — a Japanese seasoning blend that adds a burst of umami, saltiness, and nuttiness. Commonly sprinkled over rice, vegetables and fish ...