In the kitchen: Roasted pumpkin

“Pumpkins are widely eaten in Rwanda, taken as a hot dish. You can add a little alternation to your pumpkin preparation by frying them to get a different taste all together,” says Olivier Mugisha, chef at African Villa Restaurant.

“Pumpkins are widely eaten in Rwanda, taken as a hot dish. You can add a little alternation to your pumpkin preparation by frying them to get a different taste all together,” says Olivier Mugisha, chef at African Villa Restaurant. 

He adds that the same technique can be used for butternut squash, which is very similar to a pumpkin or any other type of large, hard squash.

Servings: 4

Prep time: 10 minutes
Cook time: 20 minutes

What you’ll need

• 1 small pumpkin or 1/4 large pumpkin
• 1 tablespoon olive oil
• Salt
• Ground clove
• Ground cinnamon
• Ground nutmeg
• 1 tablespoon brown sugar

Preparation

•Heat oven to 400 degrees. Using a large metal spoon, scoop out the seeds and insides of the pumpkin.
•Save the seeds for roasting. Use a sharp chef’s knife to cut slices of pumpkin, about 1-inch thick.
•Place pumpkin slices on baking sheet. •Drizzle with olive oil and rub on both sides of pumpkin.
•Season with salt, spices and brown sugar. Roast for 20-25 minutes, depending on thickness of pumpkin slices.

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