Garden Cooking Ingredients:

1/4 – 1/2 of a large Jap pumpkin.  Peeled and cut into 3cm chunks (G)
1 -2 whole brown onions keep unpeeled; (G)
2-3 Cloves of fresh garlic,  crush under a knife, but keep whole in the husk; (G)
Good lug of good quality olive oil;
Salt & Pepper to taste

Garden Cooking Method

1. Pre heat your oven to 180-200 degrees Celsius;(P)
2. Line a tray with baking paper, (this prevents your pumpkin from losing all of the delicious roasting juices); (K)
   
3. Arrange all the ingredients haphazardly on a tray and toss gently to coat in the olive oil and seasoning; (P & K)
   
4. Bake for 30-40 mins or until the onions are soft & you can easily pierce a piece of pumpkin with a knife;
5. Remove from the oven and stand to cool before serving.
   

Quite regularly I will freeze this dish, as an ingredient to then use in other dishes.  The best way to freeze this is to remove the baking paper with the pumpkin and onions all still on them and place it into a container with a lid.   I place it at the back the freezer, and I find when I am defrosting it in the fridge,  the baking paper, retains all of the beautiful oven juices to then add flavor to the next dish.

This dish is gluten free and suitable for vegetarians.

Commonly use this dish in:

Roast Pumpkin, Sage, & Ricotta Rolls, Roast Pumpkin Dip, & Roast Pumpkin & Chickpea Burgers YUMMMO.

Key:
G:    Fresh produce from your garden
P:    Parent technique recommended
K:    Kids can help out here

Technorati Tags: Garden Cooking Recipe, Garlic, Jap pumpkin, Onion, Pumpkin, Roast pumpkin