Ruth Rogers
Ruth co-created Michelin-starred River Cafe with Rose Gray. They published The River Cafe Cookbook in 1995 followed by ten more cookbooks, all bestsellers. The authors also hosted The Italian Kitchen.
Ruthie’s Roasted Pumpkin
Ruth Rogers
Featuring:
Pumpkin
Effort:
Complexity:
Cost:
Serves: 6
Prep time: 10 mins
Cook time: 40 mins
Ingredients:
1 small pumpkin, about 1 kg, peeled, cut into wedges 2cm thick
150ml olive oil
3 garlic cloves, peeled and finely chopped
1 small dried red chilli, crumbled
1 bunch fresh thyme, leaves picked from the stalks
(Maldon) salt and freshly ground black pepper
Veg Portions / Serving: 1
Recipe donated by Ruth Rogers (River Cafe) for Veg Power. Recipe adapted from River Cafe Book Two by Ruth Rogers.
This is one of our favourite ways to cook pumpkin in the Autumn. It’s just as delicious roasted in a wood-burning oven as it is a conventional one!
Method:
Preheat the oven to 200C/180 C fan/gas 6. Put the pumpkin pieces in a bowl with the other ingredients. Mix thoroughly to coat. Put in an oiled baking dish and roast for about an hour.
Kids in the kitchen:
Get the kids to mix the pumpkin pieces in with the other ingredients and spread out on the baking dish. Let them set the oven and timer.
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