INGREDIENTS
4-6 small buttercup pumpkins
olive oil
knob of butter
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200˚C.
Cut the top third off the pumpkins and discard. Using a teaspoon, scrape out all the seeds, taking care not to scrape right through to the skin.
Brush the cavity and skin with olive oil and place on a lined baking tray.
Put a small piece of butter with a little garlic in each cavity and season. Roast for 20 minutes or until just tender but not collapsing. The pumpkins can be roasted up to 2 days ahead, covered and refrigerated. Just before filling, put them back on a baking tray and reheat in a hot oven.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Crispy Tofu and Pumpkin Laksa]()
RecipeCrispy Tofu and Pumpkin Laksa
Article by Olivia Galletly![Pumpkin, Lentils and Greens Soup]()
RecipePumpkin, Lentils and Greens Soup
Article by Claire Aldous![Roasted Butternut Pumpkin, Shiitake Mushroom and Haloumi Salad]()
RecipeRoasted Butternut Pumpkin, Shiitake Mushroom and Haloumi Salad
Article by Claire Aldous![Roast Pumpkin with Mixed Olives, Chilli and Caper Agrodolce]()
RecipeRoast Pumpkin with Mixed Olives, Chilli and Caper Agrodolce
Article by Claire Aldous
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.