CINNAMON-ROASTED PUMPKIN

by Tamsin Snyman | Picture credit: Warren Heath
Serves 6
Pumpkins were grown in Africa long before the Cape was colonized, and its popularity endures to this day. Rural communities cook pumpkin simply – sliced and boiled, or cooked with maize kernels, pap (maize meal) or beans. Early Dutch cooks mashed pumpkin with butter, sugar and cinnamon; this is an adaptation of that idea. The oven heat and cooking time aren’t crucial, as pumpkin is normally roasted at the same time as meat. Use butternut instead if your pantry is low on pumpkin, and leftovers whip up deliciously into pumpkin fritters. This super simple recipe is from our Vegetable & Grains chapter in our cookbook Tortoises & Tumbleweeds.
INGREDIENTS
750 g pumpkin
125 ml orange juice or water
sea salt
2 cinnamon sticks
50 g coconut blossom sugar
100 g vegan butta, cut into cubes
METHOD