Name: Chilli-roasted pumpkin
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 2kg butternut pumpkin, peeled, seeded, cut into 3cm pieces; 60ml olive oil; 42.00 gm lemon juice; 20.00 ml chopped fresh rosemary; 4 long red chillies, seeded, sliced; 80ml olive oil; 65g pepitas; 20.00 ml finely chopped shallot; 20.00 ml finely grated lemon zest

Chilli-roasted pumpkin

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Elevate roasted pumpkin with spicy chili and crispy pumpkin seeds.

Ingredients:

2kg butternut pumpkin, peeled, seeded, cut into 3cm pieces
60ml olive oil
42.00 gm lemon juice
20.00 ml chopped fresh rosemary
4 long red chillies, seeded, sliced
80ml olive oil
65g pepitas
20.00 ml finely chopped shallot
20.00 ml finely grated lemon zest

Instructions:

Preheat your oven to 250°C with a sturdy baking tray on the center rack.
Combine the pumpkin, ¼ cup (60ml) of oil, lemon juice, and rosemary in a large bowl. Season with salt to taste.
Take out the baking tray from the oven and evenly spread the pumpkin on the hot tray. Roast the pumpkin for 25 minutes, turning it occasionally. After that, sprinkle the chili over the pumpkin and roast for an additional 10 minutes until the pumpkin is caramelized and tender. Finally, transfer to a platter.
In a small bowl, combine pumpkin seeds, shallot, lemon zest, and the remaining 1/3 cup (80ml) oil. Drizzle the mixture over the roasted pumpkin and serve.

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