Roast Pumpkin
Add the pumpkin to the bowl and mix until all the chunks are well coated.
Spread the pumpkin out on a non-stick baking sheet (or just cover your tray with tin foil).
Sprinkle with some salt & pepper and then bake in a preheated 400° oven for 60 minutes or until tender.
2 cups Pumpkin, cut into chunks
3-4 T. Olive Oil
1 Chili Pepper, deseeded and chopped
2 cloves Garlic, minced
1 t. Chili Powder
Salt & freshly Ground Black Pepper
3-4 T. Olive Oil
1 Chili Pepper, deseeded and chopped
2 cloves Garlic, minced
1 t. Chili Powder
Salt & freshly Ground Black Pepper
Place oil, chili, chili powder and garlic into a bowl and mix into a paste.
Add the pumpkin to the bowl and mix until all the chunks are well coated.
Spread the pumpkin out on a non-stick baking sheet (or just cover your tray with tin foil).
Sprinkle with some salt & pepper and then bake in a preheated 400° oven for 60 minutes or until tender.
The pumpkin may be cooked before the hour is up, but keeping it in the oven and turning occasionally will help it to become nice and crispy. Serves 2-3.
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