Yes, Yes, Yes!! October – the month of Halloween is finally here, – the weather has not changed much but still, the smells have changed, cinnamon & herbs like thyme are added to our routine, the harvest colours are brighter and Halloween is just around the corner. I never really liked the “creepiness” behind Halloween as such, but I always loved the opportunities I had for creation in every aspect, from food to decoration and small or bigger gatherings.
Roasted Pumpkin with Sea salt & Cinnamon, Thyme & Olive oil | A Halloween treat |
Today, I wanted to create my first post for October, inspired as I said from Halloween, in a milder version though, since living in a small country like mine, the opportunities for finding the right crop are limited and those who exist they won’t be arriving before mid October, so the chance of creating something “louder” is quite difficult. But still we get squashes and pumpkins from local farmers – in bio version too, with bright colours and delicious taste, still we have plenty of cinnamon and plethora of production of pure olive oil and sea salt and of course plenty of thyme.
So an easy going dish like roasted pumpkin with olive oil and sea salt, cinnamon and thyme, either to be eaten as a side dish or mashed into a creamy pumpkin soup, seemed like the ideal to start my October special posts.
In this post I chose two different pumpkins, a bigger one that looked cool and a smaller one – nearly miserable one – that was bought from a bio market and I couldn’t anticipated then, how different the two would be! As soon as I cut the normal one I thought it was ok, but it was only when I cut the bio one, that I have noticed the difference; the colour was brighter and more orange, and the smell more intense.
In this recipe, during grilling the sugars of the pumpkins are caramelised, the combination of the sweetness of the pumpkin along with the salt, coupled with the crispy thyme and infusion of the smells, the odour of the sweet cinnamon made the whole approach to pumpkin a whole new experience. I remember the smells in my kitchen both when cooking the pumpkins as well as when I just took it out of the oven and I wish I had a way to transfer those smells to you. Sweet cinnamon with the crispiness of thyme and sourish smell of the pumpkin all combined to a dish. Then again, I guess the secret of food photography, is to transfer the magic of the story, the smells and the tastes to the reader and viewer and I hope I succeed doing it even to the mildest.
Roasted Pumpkin with salt & olive oil:
Per 1 oz – Calories: 150kcal | Fat: 5.50g | Carbs: 15.24g | Protein: 5.26g
- Pumpkin or squash or both (As much as you like)
- A generous pinch of sea salt
- A generous splash of pure olive oil
- Thyme to sprinkle on top
- Cinnamon powder to sprinkle on top
- Pre heat oven at 180ºc/Gas Mark 4/Moderate fan.
- Wash and cut the pumpkin into (2 cm) thick slices. Remove the seeds
- Place them in a baking tin and sprinkle with sea salt, thyme, cinnamon powder and olive oil
- Place them in the oven but turn the grill on, along with the fan.
- Cook until golden brown and soft.
- Serve with Greek yogurt, as a side dish or mashed them into a creamy spicy soup.