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?
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