Roasted Pumpkin

Every time I get confused about what to do with pumpkins as pumpkin is loaded with an important antioxidant, beta-carotene but my family members don't like its taste..  Eventually I venture into pumpkin experimentation by making this Roasted Pumpkin. It can be served as salad or starter.
Roasted Pumpkin
 YIELD 2 serving


Butternut Pumpkin - 1 cup diced in a 1" cube
Capsicum - 1/2 cup diced in 1" cube
Onion - 1 medium size diced

For Dressing
Olive oil- 1 tbsp
Salt as per taste
Pepper as per taste
Lemon juice 1 tbsp
Honey - 1 tbsp


  1. Mix well all the ingredients of dressing in a bowl.
  2. Add all the vegetables in the dressing and marinate for half n hour.
  3. In a long skewer place the vegetables one by one.
  4. Roast them direct on a flame.
  5. Serve hot pouring again dressing on it as per taste.

NOTE: You can just grill the pumpkin or bake it in oven and serve as a salad mixing other vegetables according to your taste


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