Roasted Buttercup Pumpkins

, from Issue #31.
Photography by Aaron McLean.
Roasted Buttercup Pumpkins


4-6 small buttercup pumpkins
olive oil
knob of butter
1 clove garlic, crushed
sea salt and freshly ground pepper


Preheat the oven to 200˚C.

Cut the top third off the pumpkins and discard. Using a teaspoon, scrape out all the seeds, taking care not to scrape right through to the skin.

Brush the cavity and skin with olive oil and place on a lined baking tray.

Put a small piece of butter with a little garlic in each cavity and season. Roast for 20 minutes or until just tender but not collapsing. The pumpkins can be roasted up to 2 days ahead, covered and refrigerated. Just before filling, put them back on a baking tray and reheat in a hot oven.