Want a simple roasted pumpkin recipe that is packed full of flavour and crunch but requires very little effort? This roasted pumpkin recipe with caramelised onions and pecans is so tasty I didn't even need to add cheese or any other flavours. This vegan recipe is a pushy one Dear Reader!
Another reason why I love this roasted pumpkin recipe is that it uses up a whole pumpkin! I actually had no idea how tasty this would be. I had fully intended to add crumbled blue cheese or goat's cheese to give this dish flavour but honestly you don't need it. Nor does this need any dressing. And that's how I arrived at an unexpected vegan dish.
What is the best and safest way to cut up pumpkin? Cutting up pumpkin is a pain and can be a bit dangerous. This is the best and safest way to cut up a whole pumpkin.
1 - Place a damp cloth under your chopping board to keep it stable and in place. Use a sharp, heavy knife (small knives are no good for this task). Cut whole pumpkin in half and then microwave each half for 5 minutes.
2 - Cool and crape out the seeds with a spoon or fingers. I also find it easiest to cut the strings with scissors.
3 - Peel the pumpkin and cut into chunks or slices.
Can you freeze pumpkin? Yes uncooked peeled pumpkin pieces can be frozen for 3-4 months. Cooked pumpkin also freezes well for the same amount of time.
What to serve this roasted pumpkin with? Pumpkin is slightly sweet and the pecans give it crunch so serving it with lamb or beef is perfect. I also eat it for lunch without any meat. I just add some green leaves to it and sometimes chickpeas.
I wanted to borrow Mr NQN's hands to hold up the plate of roasted pumpkin but it was hard to get in front of him. At the moment I get about 1 hours face time with him a day. In the morning he disappears into the second bedroom where he has set up his office. I only know he's alive because I can hear his voice on a relentless stream of Zoom calls.
Around lunchtime I give pass him his lunch through the door and a few hours later his afternoon tea. Then he emerges for dinner which we eat in front of the television (we don't eat at the dining table because that is my work station). I have to save up all my questions for him during that 1 hour face time over dinner.
Then after dinner he falls asleep from 7:30-midnight and wakes up at midnight to do more work and then falls asleep from 4am-8am and wakes up to take Teddy for a walk. It's not ideal obviously but yes we're not getting on each other's nerves because we don't see each other much!
So tell me Dear Reader, do you have crazy or unconventional sleeping hours? How about any sleep rehab tips? Do you eat at the dining table or in front of the tv?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
Roasted Caramelised Pumpkin With Pecans Vegan
Rated 4.85714285714 out of 5 by 7 readers
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4 as a side dish
- 1 pumpkin (mine was around 1.2/2.6lbs kilos)
- 2 large onions, peeled and cut into sixths
- 4 tablespoons oil
- 1 teaspoon brown sugar
- 1 cup pecans, roasted (must be roasted)
- Salt and pepper for seasoning
- Chopped parsley
Step 1 - Preheat oven to 210/420f and line a large baking tray with parchment. Cut the pumpkin in half and peel and remove the seeds (see tips above). Add the pumpkin and onion segments to the tray.
Step 2 - Whisk the oil and brown sugar together and drizzle over the pumpkin. Roast for 20-25 minutes (the exact time depends on how big the pieces are). Season with salt and pepper and chopped parsley. Halve the toasted pecans and add to the pumpkin and onion pieces just before serving (do not add pecans until the last minute or they will go soft).