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. 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.

Lifestyle

In the kitchen: Roasted pumpkin