Baked pumpkin salad with sweet corn
This is a warm, autumn-inspired dish full of rich flavors and comforting character. The balance of sweetness, subtle spiciness, and a hint of heat makes it unique, while its vibrant colors invite you to enjoy.
Updated : 29 September, 2025
Easy
About 20 min.
Ingredients
400 grams
Pumpkin
2
Corn
2 tablespoon
Olive oil
1 teaspoon
Oregano
300 grams
Black beans
45 grams
Honey
1 teaspoon
Chilli flakes
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients needed for cooking.
Step 2
Spread the pumpkin pieces in a single layer on a baking tray lined with parchment paper. Place the corn cobs alongside. Drizzle the vegetables with oil, sprinkle with oregano, salt, and pepper. Place in a preheated oven at 200 °C and bake for about 30-35 minutes (the exact time will depend on the size of the pieces).
Step 3
While the vegetables are roasting, prepare the sauce - pour the honey into a small saucepan and add the chili flakes. Heat gently until the honey comes to a boil. As soon as it starts bubbling, remove from the heat. Set aside until needed.
Step 4
Place the roasted pumpkin into a bowl.
Step 5
Using a sharp knife, cut the corn kernels off the cobs and add them to the bowl as well.
Step 6
Add the rinsed beans, then drizzle everything with the honey.
Step 7
Season with salt and pepper, mix well, and serve.
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