Almost-Candied Roast Pumpkin
Simple is better. Always. This recipe calls for only five ingredients (aside from salt & pepper!) and delivers absolutely mouthwatering results. The pumpkin is roasted with cayenne and orange zest, and then drizzled in honey. As the pumpkin roasts, the honey turns to caramel and the orange zest becomes bitter and sweet. This dish is honestly packed full of flavour - sweet, salty, bitter, you name it - AND texture; crispy on the outside, creamy on the inside pumpkin and sticky ooozy honey caramel. Please enjoy and let me know what you think!
1 medium sized pumpkin
2 teaspoons cayenne pepper
2 tablespoons of extra virgin olive oil
1 tablespoon of honey
zest of half an orange
salt and pepper, to taste
Preheat the oven to 200°C fan-forced (220°C or 425°F). On a chopping board cut the pumpkin in half, remove the skin and seeds, and then cut from the stem to the base of the pumpkin about 4 cms wide, so that you have thick, curved slices.
Place the pumpkin in a baking tray and drizzle over oil, cayenne pepper, and half the orange zest. Season with salt and freshly cracked black pepper to taste. Roast for 30 minutes in the oven.
After 30 minutes, take the pumpkin out of the oven and drizzle over the honey. Roast for another 10 minutes or until the pumpkin is a dark golden brown colour and the honey has turned to caramel.
Serve while warm, garnished with remaining fresh orange zest and enjoy!