Recipe: Roasted pumpkin wedges with oca

Roasted pumpkin with feta and oca on a bed of salad leaves

All too soon we’re down to our last pumpkin. We grew Invincible, a variety with an unusual bluish flesh and a lovely creamy flavour.

Ok, so ours didn’t turn out as dramatically blue-grey as on the seed packet. They were more of a pale green. But the contrast with the orange flesh is very pretty.

Pak Choi and Pumpkin

We didn’t get a huge crop and were through our harvest before we knew it. So how best to savour the last one? We put the call out for suggestions on social media.

On Instagram, Katrina from the Homegrown Garden suggested a curry with chickpeas and green peas.

Meanwhile on Facebook, Don suggested a popular eastern Mediterranean dessert.

A screenshot of Don’s suggestion of using the pumpkin to make a Mediterranean dessertHe suggested cutting the flesh into 1 inch dice, making a stock syrup with cinnamon, cloves and nutmeg to flavour, then poaching the cubes until the pumpkin is cooked. Leave the pumpkin to cool in the syrup, he advised, then drain and serve with natural yogurt, creme fresh or cream.

Then Darren from Allotment Notes told us on Twitter to ‘oven-roast that bad boy until the edges go all crispy and caramelised and then stuff it into your face until the juices run down your chin’.

Screenshot of Darren’s suggestion on TwitterWe liked all of those suggestions. If only we’d asked while we had more pumpkins!

Perhaps it was Darren’s descriptive turn of phrase that persuaded us to try the roasted pumpkin route. We thought it would allow us to create a tasty supper that would put the pumpkin centre stage and allow us to show off the attractive contrasting skin.

There are plenty of recipes for roasted squash. Mine is based on this one from Tesco.

Ingredients on the kitchen work surface

I added sunflower seeds for texture. Pistachios or pine nuts would have worked just as well but are more expensive.

I also added oca since I happened to have some to hand. Their slightly lemony taste contrasted well with the creamy pumpkin. But this is obviously an optional extra.

To make this recipe vegan, either leave out the feta or substitute it with a vegan alternative such as this coconut based alternative available at Sainsbury’s.

Roasted pumpkin wedges with oca

1kg (2lb) pumpkin, cut into wedges

500g (1lb) oca tubers, well scrubbed (optional)

2 tbsp olive oil

pinch chilli flakes

1 garlic clove crushed

1tbsp mixed herbs

2 tbsp sunflower seeds

200g (7oz) fresh feta, crumbled

1. Preheat the oven to gas 6, 200°C, fan 180°C.

Ready for roasting - the pumpkin slices and oca sprinkled with herbs and seasoning

2. Arrange the pumpkin in a large, shallow baking dish. Nestle the oca unpeeled, around the pumpkin. Drizzle with the olive oil and scatter over the chilli flakes, garlic and dried herbs. Season well.

3. Roast for 25-30 minutes, or until the pumpkin is tender and lightly charred. Add the feta for the last 5 minutes

The roasted pumpkin and oca with feta and sunflower seeds scattered over

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