Chilli-roasted pumpkin

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

Recipe «Chilli-roasted pumpkin» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.