Forever pumpkin

Adam Liaw
Forever pumpkin.
Forever pumpkin. Photo: William Meppem

This is the easiest way to cook pumpkin: just throw it in the oven. That's it. No de-seeding, peeling or anything. No wonder I do it all the time.


½ butternut pumpkin

1 tbsp olive oil

lemon wedges, to serve


1. Heat your oven to 180C fan-forced (200C conventional). Place the pumpkin, skin and all, in a baking dish and drizzle with the olive oil. Season with salt and pepper and roast uncovered for 2-2½ hours.

2. Scoop out the seeds (or just eat around them) and serve with lemon wedges.

Adam's tip: If you want to save energy, roast the pumpkin in the oven for 90 minutes, then turn off the oven but leave the pumpkin in with the door closed for another half hour to an hour.

Serve with: Adam Liaw's lamb chops with mint sauce and yoghurt