Smoky Pumpkin with Paprika and Garlic

Sweet pumpkin roasted with smoked paprika and soft, mellow garlic. A simple yet flavour-packed side dish that works beautifully with poultry, lamb, or fish. Serve hot from the oven for the best texture and aroma, or enjoy cold in salads the next day.

Course dinner, Main Course, Side Dish

Cuisine British, European

Diet Vegetarian

Keyword roasted pumpkin, roasted vegetables, smoky, spicy

Prep Time 10

Cook Time 40

Servings Servings

Calories 165

Author Spooning & Forking

Ingredients

1 kg Pumpkin peeled and cut into 3 cm chunks
3 tbsp Olive oil extra virgin
1½ tsp Smoked paprika
1 tsp Sea salt
½ tsp Black pepper freshly ground
6 cloves Garlic

Instructions

Preheat the oven to 200°C. Place the pumpkin chunks on a baking tray, drizzle with olive oil, and toss with smoked paprika, salt, and pepper until evenly coated. Tuck the garlic cloves among the pumpkin pieces.
Roast for 35–40 minutes, turning halfway, until the pumpkin is tender and slightly charred at the edges. Squeeze the soft garlic from its skins and toss gently through the pumpkin before serving, so every piece gets a little of that sweet, mellow flavour.

Nutrition