Parma Ham Honey Roasted Pumpkin Canapés

Sometimes you have to try something you wouldn’t normally have easily to hand at home , and go get the ingredients to make it. So here you go …try this delicate canapé of spiced roasted pumpkin wedges wrapped in Parma Ham.

Preheat the oven to 150°C.

Cut a 600g pumpkin into 6 slices and remove the seeds.

Mix the seeds with ½ teaspoon chilli flakes, ½ teaspoon salt, some pepper and a tablespoon of lime juice and another tablespoon of lime zest.

Roast the seeds in the oven for 30-40 minutes, until crunchy and golden brown, tossing halfway through cooking. Next, place the pumpkin slices in a roasting tin.

Mix together 2 tablespoons walnut oil, 2 tablespoons runny honey and the leaves from 6 sprigs of fresh thyme.

Pour this liquid over the pumpkin slices and ensure they are all coated.

Sprinkle half a teaspoon each of chilli flakes and paprika over the pumpkin slices, season with salt and black pepper and cover with foil.

Turn the oven up to 190°C. Roast the pumpkin for 30 minutes, and then remove the foil and roast for a further 20 minutes, basting regularly until the sauce and the wedges have caramelised.

Squeeze some lime juice over the pumpkin and wrap a slice of Parma Ham around each one.

Serve with the pumpkin seeds.

Credit: Consorzio del Prosciutto di Parma, Photography and Reportage: Steve Lee, Recipe: Jocelyn Barker, Food Styling: Sue Ashworth borrowed from : (thank you!)  and here is another Pumpkin recipe 


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