Tuesday, 28 October 2014

Roasted Pumpkin cranberry hash

“Pumpkin Everythang”

I’m not going to sugar coat it, this recipe arrived from sheer desperation of something quick and easy for dinner. I was cooking some salmon and ran out to the grocery store leaving my mother to start the rice. As I walked back into the house she said we have no rice. I was not about to go back out the door. All we had were a few 'fluxy' potatoes, flour and pumpkin. So our choices were baked or mashed potatoes, boiled dumplings or baked pumpkin. So baked pumpkin it was.

 I think I mentioned before that this baked pumpkin recipe is kind of a go-too for our family. However I decided to spice it up with some cranberries for added sweetness an just because cranberries are a thanksgiving ‘thing’. What’s funny is how we were also out of cranberries but thank God we had some cranberry trail mix. So as you guessed I poured out the trail mix into the dish and fished out all the cranberries for this dish (the struggle).

Turned out great, yummy on its own and paired well with the salmon. After making this it got me thinking how much of an awesome stuffing this would make. I’m thinking of adding cornbread to the mix and making something special, will let you guys know how that turns out. 

By the way...  'Fluxy' is a Jamaican term used to describe fruits and vegetables that are less than desirable, usually over ripe, not sweet or fresh and with many blemishes.

Ingredients (printable recipe)
½ cup dried cranberry
5 cups chopped Pumpkin
1 whole Onion chopped
12 Garlic cloves chopped
2 tablespoon No salt seasoning
1 teaspoon Seasoning salt
½ teaspoon Smoked paprika
½ teaspoon Black pepper
2 ½ tablespoon Oil


  • Preheat oven to 475 or 500 degrees Broil
  • Chop the pumpkin into ½ inch cubes
  • Roughly chop onions and slice the garlic cloves
  • Mix the dry seasonings together in a small dish
  • Add the pumpkins, onions, garlic cranberries, seasonings and oil to a bowl and mix thoroughly until everything is coated with the seasonings and oil
  • Pour into a non-stick baking tray and bake for 12 to 15 minutes or until the pumpkins a brown and cooked
  • Toss and serve 

 Absolutely delicious!

Greedy tips:
  • You may think its too much pumpkin and your baking tray may be very full at first. But the more pumpkin you use the better, they may seem a lot while uncooked but they loose basically half thier size after being roasted. 
  • Make sure to put this on the second to lowest or lowest oven rack NOT the top rack closest to the flames. 

 Xoxo Greedygirl

No comments:

Post a Comment