A Spicy Twist on an autumn favourite with Roasted Pumpkin with Homemade Chili Oil.
This homemade chilli oil is so simple of make and one of my favourite condiments. You can add this to any savoury dish you like. I love it with homemade pasta, but I decided to incorporate into this recipe.
This Roasted Pumpkin with Homemade Chilli Oil recipe showcases the earthy sweetness of roasted pumpkin with the fiery kick of homemade chilli oil, and they compliment each other very well. Add everything to a baking tray and bake for 30-35 minutes until the pumpkin is nice and soft. Serve immediately with an extra drizzle of homemade chilli oil.
Roasted Pumpkin with Homemade Chilli Oil
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Ingredients for Roasted Pumpkin
1kg Kent pumpkin, sliced into wedges
1 garlic bulb
Chilli oil or plain extra virgin olive oil
Handful of fresh thyme leaves and sage leaves
Salt and pepper to season
To make Homemade Chilli Oil
2 to 3 tbsp. red pepper flakes (or more depending on preference)
1 cup ofon extra virgin olive oil
Add the ingredients to a jar and allow to sit for up to 1 week for the flavours to infuse. The longer it sits the more the heat will intensify.
Method for Roasted Pumpkin
Preheat oven to 180c/350f. Arrange the pumpkin wedges in a deep baking dish and place the garlic bulb amongst the wedges.
Drizzle the chilli oil (if using) or extra virgin olive oil over each of the wedges and garlic. Season well with salt, pepper, and fresh herbs. Place into the oven and bake for 30-35 minutes until the pumpkin is soft and caramelised.
Place roasted pumpkin on a large platter, squeeze out the garlic from the bulb, scattering all over the pumpkin and drizzle a little more chilli oil (if using) or extra virgin olive oil. Serve immediately.