Vegan | Gluten Free | Dairy Free
A sweet and festive roasted pumpkin that is easy to make, and uses the whole pumpkin with absolutely no wastage (yes we use the skin and even the seeds). I love this pumpkin as a vegetarian option on Christmas day, or a dinner party with friends served with a side salad, Turkish rice or even on top of pearl cous cous.
2-3 serves:
1/4 kent/jap pumpkin (slice into 6 wedges)
1/4 cup olive oil
2 tbsp maple or honey
4-6 serves:
1/2 kent/jap pumpkin (slice into 12 wedges)
1/2 cup olive oil
4 tbsp maple or honey
salt & pepper
paprika
handful dried dates
dukkah
dill
Preheat oven to 200°c and line a large, flat baking tray with baking paper. Scoop out the seeds of the pumpkin, set them aside, and slice the pumpkin into wedges. Roughly chop the dates.
Place the pumpkin slices on a baking sheet. Whisk the olive oil and maple together then brush or drizzle all the maple oil over the top side of the pumpkin. Season with salt, pepper and paprika and place in the oven to roast for 30 mins.
While the pumpkin is cooking, wash the pumpkin seeds and boil them in water with a tbsp of salt for 10 mins. Remove from the heat and drain.
At the 15min mark, remove the pumpkin tray from the oven. Turn the pumpkin wedges over, sprinkle with the pumpkin seeds and chopped dates and roast in the oven for another 15 mins or until soft and cooked through.
Serve warm with a sprinkle of dukkah and dill leaves.
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