Sült tök (Hungarian roasted sweet pumpkin)
Sweet pumpkin wedges roasted until soft and caramelised, a Hungarian winter street snack
When the first cold sets in, Hungarian street vendors and market stalls set up their ovens and sell sült tök: thick wedges of sweet pumpkin roasted until the flesh is soft as jam and the edges are caramelised and almost sticky. It is bought hot and eaten on the spot through autumn and winter, often from the same stands that sell roasted chestnuts, and at home it is a simple afternoon treat for children. The flavour is deep and honeyed with a slightly smoky edge from the browned skin; a dusting of cinnamon sugar is optional. Eat it with a spoon straight from the skin, alongside a cup of hot tea or warm apple juice. It is naturally egg-free and needs no binding at all: the pumpkin's own sugars concentrate and caramelise in the oven's dry heat. Chef's tip: pick a dense, dry, deep-orange pumpkin such as a Hungarian sweet pumpkin, kabocha or butternut; the common mistake is using a watery carving pumpkin, which steams instead of caramelising.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 3 ⅓ lb sweet pumpkinkabocha, butternut or Hungarian sweet pumpkin, unpeeled
- 1 tbsp sunflower oil
- 1 pinch salt
- 1 tbsp brown sugar (optional)
- ½ tsp ground cinnamon (optional)
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Method
0/5 doneStep 1: Heat the oven to 400°F (350°F fan) and line a large tray with baking paper.
Step 2: Scrub the skin of 3 ⅓ lb sweet pumpkin, cut it in half and scoop out the seeds and fibres. Cut into wedges about 4 cm wide at the thickest point, leaving the skin on.
Step 3: Set the wedges skin side down on the tray, brush the cut faces with 1 tbsp sunflower oil and sprinkle with 1 pinch salt.
Step 4: Roast for 45–50 minutes, until the flesh is very soft when pierced with a knife, the edges are dark amber and the juices on the tray are sticky and bubbling. Turn the tray halfway through.
48 minStep 5: Mix 1 tbsp brown sugar and ½ tsp ground cinnamon, if using, and sprinkle over the hot wedges. Serve warm, eating the flesh off the skin with a spoon.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 3 g
- Carbs
- 33 g
- Fat
- 4 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sült tök (Hungarian roasted sweet pumpkin) take?
- About 60 minutes in total: 10 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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