Baked pumkin toss with cooked pasta. Yummy!
This is a simple baked root vegetable dish, pumpkin. No only easy but healthy and delicious! You can serve the simple baked spice pumpkin in different ways.
Inspired by Nigella baked pumpkin soup
500g pumpkin (diced)
2 medium onions (cut into 4 each)
3 glove of garlic
2 pieces big chilies (or chilies padi if you prefer hot)
2 tomatoes (cut into 4 each)
1-2 tbsp oil
1-2 tsp salt
1-2 tsp pepper
1-2 tsp light brown sugar
1/2 tbsp mix spice* I'm using mixture of ground coriander, fennel and cumin. Feel free to use any spice you like.
1. Put all the vegetables and the rest of the ingredients inside a bowl.
2. Stir to mix. Place the well coated vegetables onto a baking tray.
3. Bake at 200C for 25-30 minutes or until the pumpkin is soft.
There are different ways of serving with baked pumpkin.
The baked vegetables can be turn into thick sauce. Simply blend into puree. Toss the sauce with vermicelli.
Simply add milk or water to change the puree into thick soup. Nice to serve with bread sticks!
Store the left over sauce into needed portions in freezer. Warm it again when you needed.