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    Roast Pumpkin with Cinnamon, Onions and Thyme

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    Roast Pumpkin with Cinnamon, Onions and Thyme

    Cinnamon is a great partner for pumpkin, and an essential ingredient in pumpkin pie. Here, it takes on a savoury role, paired with thyme and onion to perfume a stock that flavours the pumpkin as it roasts.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: Serves 6 as a side dish


    • 1.5kg pumpkin or butternut squash
    • 2 medium onions
    • Salt and freshly ground pepper
    • 2 cinnamon sticks, halved
    • A few sprigs of fresh thyme
    • 300ml chicken or vegetable stock


    1. Preheat the oven to 190°C, gas mark 5.
    2. Cut the pumpkin or squash into 3cm-thick wedges. Remove the seeds and the peel. (It's easier to peel pumpkin after cutting but butternut squashes before cutting.) Peel and quarter the onions. Arrange the pumpkin or squash and onions in a large baking dish. Season, place the cinnamon sticks among the vegetables and arrange the thyme over the top.
    3. Heat the stock in a saucepan until just about to boil. Pour it over the contents of the dish. Bake for 45 minutes or until the pumpkin is soft, the stock is almost completely absorbed and the onions are tender and translucent. Serve hot as a side dish. Alternatively, cool and serve as a salad with a soft goat's cheese, roquette and toasted hazelnuts. You can also turn leftovers of this dish into a soup by removing the thyme and cinnamon and puréeing the pumpkin with stock, passing it through a sieve to refine the texture. Serve with toasted, Gruyère-topped granary bread soldiers.

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