Mixed roasted pumpkin

Cooking Vegetarian Mixed roasted pumpkin

Make the most of seasonal pumpkins in this delicious side dish.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat oven to 200C. Place the combined pumpkin in a roasting pan. Drizzle over oil and season with salt and pepper. Bake in oven for 1 hour 15 minutes or until tender.
  2. Combine the pistachio, green shallot and mint in a bowl. Sprinkle over the pumpkin and toss to combine. Serve.

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500g golden nugget pumpkin, halved, deseeded, cut into 3cm wedges
500g Kent pumpkin, halved, deseeded, cut into 3cm wedges
500g butternut pumpkin, halved, deseeded, cut into 2cm slices
2 tbsp olive oil
50g salted pistachio, shelled, coarsely chopped
2 green shallots, ends trimmed, thinly sliced
2 tbsp finely shredded fresh mint

Adv

Autors
Preparation time
15
Cooking time
1:15
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Vegetarian
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