Chilli-Roasted Pumpkin
Place a sturdy baking tray on the centre rack of the oven and preheat the oven to 250°C.
- Cook40 min
- Total40 min
- Serves6
- LevelEasy
Ingredients
- 2kg butternut pumpkin, peeled, seeded, cut into 3cm pieces
- 1/4 cup (60ml) extra virgin olive oil
- 2 tbsps. lemon juice
- 1 tbsp. chopped fresh rosemary
- 4 long red chillies, seeded, sliced
- 1/3 cup (80ml) extra virgin olive oil, extra
- 1/3 cup (65g) pumpkin seeds (pepitas), toasted
- 1 tbsp. finely chopped shallot
- 1 tbsp. finely grated lemon zest
Method
- Place a sturdy baking tray on the centre rack of the oven and preheat the oven to 250°C.
- In a large bowl, toss the pumpkin, ¼ cup (60ml) of the oil, lemon juice and rosemary. Season with salt.
- Remove the baking tray from the oven and arrange pumpkin in an even layer over the hot tray. Roast the pumpkin, turning occasionally, for 25 mins. Add the chilli and cook for a further 10 mins or until the pumpkin is caramelised and tender. Transfer to a platter.
- Meanwhile, in a small bowl, mix the pumpkin seeds, shallot, lemon zest, and remaining 1/3 cup (80ml) oil. Drizzle over the roasted pumpkin and serve.
