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Roast pumpkin wedges with spiced pumpkin seeds
- Serves
4-6
- Difficulty
Easy
Published 2016
The sweet potato wedges work beautifully with roast pork or grilled beef. The pumpkin can be served as a side dish to chicken or roast lamb, or serve them with rocket leaves and a dollop of yoghurt.
Ingredients
800 g 1 lb 12 oz
Method
Scoop the seeds out of the inside of the pumpkin and reserve them to use later. Cut the pumpkin into 3 cm (1¼ inch) wide wedges and put them on one of the prepared trays. Drizzle with
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Lovely umami flavour from the toasted spices and seeds. Looks beautiful on the plate with a dollop of plain yoghurt. When I make it next time I will just use pepitas rather than the seeds from the pumpkin which were a bit hard to chew.
This dish gets a thumbs UP every single time I make it. The spicy roasted pumpkin seeds make all the difference and it’s so easy to make. I only need to roast the pumpkin for 20 minutes and it’s ready for eating.