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Amazing Autumn - Week 2 - Roasted Pumpkin - USA/Australia

Autumn is my favorite season! I absolutely love how dreamy and beautiful everything becomes when the trees change to vibrant shades of reds, oranges and gold as they fall leisurely from the trees against a backdrop of clear blue skies. The weather gets cooler and the wind crisper. Thanksgiving (an American holiday) is just around the corner bringing with it warm and rich delicacies. This week I am sharing my recipe for roasted pumpkin with you. This is a delicious and versatile side dish as it goes well with a meat or fish dish. Roasted pumpkin is very popular in Australia where Jens and I lived for almost 2 years. Australia brings back such special memories because the inspiration for my cookbook began when we moved there. Newly married and looking for new ways to dazzle my husband I was inspired by the freshness and variety of the produce in the numerous farmers markets in Melbourne where we lived. Melbourne is a true culinary haven with an abundance of world-class restaurants. I was even lucky enough to have a cooking class at Eleanor Restaurant located in Chateau Yering a charming 5 star luxury accommodation in the Yarra Valley under the tutelage of its talented Executive Chef Matthew McCartney. I hope this dish makes it to your Thanksgiving tables because it is definitely making it to mine!

Roasted Pumpkin

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Ingredients (serves 4)

1.5 lbs/24 oz/680 g pumpkin, seeded and washed (do not peel the pumpkin)

2 tablespoons olive oil

1 clove garlic, minced

1 teaspoon fresh or dried rosemary, chopped finely

Freshly ground black pepper to taste

Salt to taste


  • Preheat oven to 430°F/220°C.

  • Slice the pumpkin from top to bottom into 0.6 in/1.5 cm thick slices.

  • Combine the olive oil, garlic, rosemary, black pepper and salt in a bowl and mix.

  • Place the pumpkin slices on a shallow baking pan and drizzle with the marinade.

  • Bake in the oven at 430°F/220°C for about 25–30 minutes or until tender; you may need to turn the pumpkin slices over after 15 minutes to ensure all sides are evenly roasted

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