This Chilli-roasted pumpkin recipe makes for an easy side when entertaining. Full of spicy and tangy flavours, it will have guests coming back for more.
Serves88
Cook time35 mins35 minutes
Prep time10 mins10 minutes
Ingredients
2kg butternut pumpkin, peeled, seeded, cut into 3cm pieces
¼ cup (60ml) plus ⅓ cup (80ml) extra virgin olive oil
2 tbs lemon juice
1 tbs chopped fresh rosemary
4 long red chillies, seeded, sliced
⅓ cup (65g) pumpkin seeds (pepitas), toasted
1 tbs finely chopped shallot
1 tbs finely grated lemon zest
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Method
Step 1
Place a sturdy baking tray on the centre rack of the oven and preheat the oven to 250°C.
Step 2
In a large bowl, toss the pumpkin, ¼ cup (60ml) of the oil, lemon juice and rosemary. Season with salt.
Step 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.
Step 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.
