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Roasted Pumpkin

Pumpkins aren’t just for Halloween! Try this with your next Sunday roast.

1 large pumpkin
50ml butter softened
1 teaspoon chilli flakes
1 teaspoon ground cumin seeds
2 teaspoons flaked sea salt
60g pumpkin seeds


Heat the oven to 225C

Halve the pumpkin and remove the fibre and seeds. Cut into 8 slices.

Put them on a baking tray lined with baking paper.

Lightly crush the chilli flakes, cumin seeds and flaked sea salt in a mortar and pestle, then mix with the butter.

Brush the pumpkin with the mixture. Sprinkle with pumpkin seeds.

Roast in the middle of the oven for about 30 minutes or until the pumpkin is soft.

Recipe courtesy of Arla Foods

Arla Foods