Roasted Rosemary Pumpkin

Very simple — 30 minutes — topping to salads or side dish

Wedges of pumpkin and red onion, covered with olive oil and rosemary

Autumn is the season of colourful pumpkins. Plus we all hate food waste, so here’s one way of how to use all of your pumpkin.

Pumpkin tastes great roasted and adds some creamy, sweet-nutty substance to , for example, your standard salad. Or just eat it as a side to anything else! Especially great are the seeds if roasted in the oven. Topped with a bit of sea salt, they add a nice salty crunch.

Let’s get crackin’!


  • Hokkaido pumpkin
  • Red onions
  • Olive oil
  • Fresh rosemary
  • Flaky sea salt
  • Dried fennel flowers (optional)

The very simple instructions

  • Pre-heat oven on 170 degrees. Cut pumpkin in half and remove the inner seeds without discarding (keep in a separate container). Cut pumpkin in slices about a finger thick, the same goes for the onion.
  • On a baking tray with baking paper, add pumpkin and onion and sprinkle with olive oil, rosemary, salt and fried fennel flowers.

  • Wit the help of a sieve, wash pumpkin seeds and remove the flesh. Place on another tray and sprinkle with a bit of sea salt.
  • Bake both pumpkin and the seeds in the oven. Remove pumpkin when tender (the fork test will tell you) and seeds when browned. The seeds will most likely take less time that the pumpkin, so make sure to check regularly.