We are in peak pumpkin season, and I am making them for basically every meal. I love to eat just about every variety of orange flesh squash and pumpkin and I always roast them skin on. After years of near misses when slicing with not quite sharp enough knives, I discovered a trick.
Preheat your oven, ready to roast your pumpkins
Rinse your variety of choice (you can eat the skin after all…..)
Place them in the oven for 5 minutes until they smell a little fragrant.
Slice into wedges with ease, pop them on a tray, season and roast.
You are welcome.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
