Home Food & drink Recipes Roast pumpkin, mozzarella and chilli

Roast pumpkin, mozzarella and chilli

Name: Roast pumpkin, mozzarella and chilli
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 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)

Ella Walker

November 13, 2020

“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)

Print Recipe

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:

Calories: 532kcal

Author: Clodagh McKenna

Equipment

Baking tray

Ingredients

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

Method

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.

Nutrition

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

You may also be interested in…

Wise Living Magazine may receive a small commission to help support the running of this site from purchases made from links on this page, or some links may have been sponsored to be included in the article. Affiliate or sponsored links do not influence our editorial or articles published by Wise Living.