“With sweet pumpkin spiced with chilli and creamy mozzarella, the combinations of textures and flavours in this dish are so wonderful,” says food writer Clodagh McKenna.

“It couldn’t be more simple and easy to make – a great quick-fix supper. You can swap out the pumpkin for any type of squash you like.”

Roast pumpkin with mozzarella and chilli (Dora Kazmierak/PA)
Roast pumpkin with mozzarella and chilli (Dora Kazmierak/PA)
Roast pumpkin with mozzarella and chilli (Dora Kazmierak/PA)
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Nutrition Facts
Roast pumpkin, mozzarella and chilli
Amount Per Serving
Calories 532 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 10g63%
Cholesterol 27mg9%
Sodium 65mg3%
Potassium 2384mg68%
Carbohydrates 48g16%
Fiber 4g17%
Sugar 21g23%
Protein 21g42%
Vitamin A 58103IU1162%
Vitamin C 94mg114%
Calcium 414mg41%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Roast pumpkin, mozzarella and chilli

A swift and tasty supper
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Supper
Cuisine: British
Servings: 2
Calories: 532kcal
Author: Clodagh McKenna


  • Baking tray


  • 1 small pumpkin deseeded and cut into 5cm-thick wedges
  • 2 tbsp olive oil
  • 300 g mozzarella balls drained
  • 1 red chilli thinly sliced
  • sea salt
  • freshly ground black pepper
  • 2 tbsp extra virgin olive oil to serve
  • 1 tbsp balsamic vinegar to serve


  • Preheat the oven to 180°C/350°F/gas mark 4.
  • Place the pumpkin in a baking tray or roasting dish. Brush with the olive oil and season with salt and pepper. Roast for 20 minutes or until browned at the edges.
  • Divide the cooked pumpkin wedges between two plates. Tear the mozzarella into small pieces and scatter over the pumpkin, followed by the thinly sliced chilli. Season with salt and pepper and drizzle over the extra virgin olive oil and the balsamic vinegar to serve.


Calories: 532kcal | Carbohydrates: 48g | Protein: 21g | Fat: 45g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 65mg | Potassium: 2384mg | Fiber: 4g | Sugar: 21g | Vitamin A: 58103IU | Vitamin C: 94mg | Calcium: 414mg | Iron: 6mg

Clodagh’s Weeknight Kitchen by Clodagh McKenna is published by Kyle Books. Photography by Dora Kazmierak. 

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