Roasted Spicy Pumpkin With Vanilla Cream Sauce Recipe

A yummy recipe for roasted pumpkin, accompanied with a creamy vanilla sauce.


Roasted Pumpkin
(2) pounds fresh pumpkin, peeled and seeded (1 small pumpkin or 1/4 of a large pumpkin)
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon fresh ground pepper
2 teaspoon ground cumin
Vanilla Bean Cream Sauce
1 vanilla bean
1 1/2 cups milk
3 egg yolks
3 tablespoons sugar
2 teaspoons cornstarch


Roasted Spicy Pumpkin

Preheat the oven to 400 degrees F.

Cut the pumpkin in half and scoop out the seeds and innards.

Cut the pumpkin into strips and peel the skin off. Cut the pumpkin into 1-inch pieces. (Bigger pieces will need a longer roasting time)

Coat an oven proof baking dish with oliver oil or butter.

Put the pumpkin pieces into the baking dish and toss coat with the olive oil, salt, pepper and cumin. Cover the baking dish with a lid or foil.

Roast for 20 to 30 minutes or until done. They will be soft throughout when cooked.

Vanilla Bean Sauce

Meanwhile prepare the vanilla bean sauce to serve with the roasted spicy pumpkin.

With a sharp paring knife, cut vanilla bean in half lengthwise. With the tip of a sharp knife, scrape out vanilla seeds into a small saucepan.

Add bean halves and milk to saucepan and bring to a simmer over medium heat. Remove from heat and let mixture sit 15 minutes. Discard vanilla bean halves.

Whisk egg yolks, sugar, and cornstarch into milk and bring to a boil over high heat, whisking constantly, until mixture boils and thickens slightly, about 3 minutes. Immediately pour mixture into a bowl and let cool, stirring occasionally, to room temperature.

Serve warm with over the roasted spicy pumpkin.