Sides
Roasted Pumpkin with Peanuts
The Quirky Foodster Team
Ingredients
- 1 kg (2.2 lb) pumpkin, peeled and cut into chunks
- 2 tbsp cooking oil
- 1 tbsp brown sugar
- 60 g (1/3 cup) roasted peanuts, crushed
- 1/2 tsp salt
- Pinch of cinnamon (optional)
Method
- Preheat the oven to 200°C (400°F).
- Toss the pumpkin chunks with oil, salt and cinnamon if using, and spread on a baking tray in a single layer.
- Roast for 30-35 minutes, turning once, until tender and lightly caramelised at the edges.
- Sprinkle the brown sugar over the pumpkin for the final 5 minutes of roasting to let it glaze slightly.
- Remove from the oven and scatter over the crushed peanuts before serving warm.
Introduction: Pumpkin, grown widely across Swazi homesteads, is often simply roasted or boiled and topped with crushed peanuts and a touch of sugar — a side dish that balances sweet and savoury and makes good use of an abundant, easily stored crop through the cooler months.
Cultural Background: Pumpkin, grown widely across Swazi homesteads, is often simply roasted or boiled and topped with crushed peanuts and a touch of sugar — a side dish that balances sweet and savoury and makes good use of an abundant, easily stored crop through the cooler months.
Tips: Cut the pumpkin into even-sized chunks so it roasts uniformly. Adding the sugar only near the end prevents it from burning.
Variations: Boiled pumpkin, mashed roughly and topped the same way, is a quicker stovetop alternative. A pinch of chilli flakes adds a savoury kick to balance the sweetness.
Storage: Keeps refrigerated for up to 3 days.
Reheating: Reheat in a warm oven or microwave until heated through; add fresh peanuts if the original topping has softened.
FAQs:
Q: Can I use butternut squash instead of pumpkin?
A: Yes, butternut works very well as a substitute and roasts in a similar time.
Q: Is this served hot or cold?
A: Best served warm, though leftovers are pleasant cold as a light side.
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