Chilli-roasted pumpkin

Cooking Vegetarian Chilli-roasted pumpkin

Spice up roast pumpkin with a sprinkling of chilli and crunchy pumpkin seeds.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Place a sturdy baking tray on the centre rack of the oven and preheat the oven to 250°C.
  2. In a large bowl, toss the pumpkin, ¼ cup (60ml) of the oil, lemon juice and rosemary. Season with salt.
  3. 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.
  4. 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.

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2kg butternut pumpkin, peeled, seeded, cut into 3cm pieces
1/4 cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp chopped fresh rosemary
4 long red chillies, seeded, sliced
1/3 cup extra virgin olive oil, extra
1/3 cup pumpkin seeds , toasted
1 tbsp finely chopped shallot
1 tbsp finely grated lemon zest

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
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