Easy Roast Pumpkin with Pumpkin Seed Pesto
Easy
40mins
Vegetarian
Easy roast pumpkin with pumpkin seed pesto
Rated 4.2 stars by 9 users
Category
Sides
Servings
4-6
Prep Time
5 minutes
Cook Time
40 minutes
Thick wedges of Japanese pumpkin, roasted to perfection with a blend of olive oil, maple syrup, and Roast Vegetable Salt, served alongside a luscious pumpkin seed pesto.
Ingredients
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¼ large or ½ medium Japanese pumpkin, cut into 5 thick wedges
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3 tablespoons olive oil
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1 1/2 tsp Gewürzhaus Roast Vegetable Salt
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1 tsp maple syrup
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Pinch of Gewürzhaus Ground Cinnamon
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½ cup pumpkin seeds
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½ cup extra virgin olive oil
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¼ cup Parmesan cheese, grated
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¼ tsp Gewürzhaus Roast Vegetable Salt
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2 tbsp lemon juice (juice of 1 large lemon)
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Zest of 1 lemon
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1 garlic clove
For the pumpkin
For the pumpkin seed pesto
Directions
Preheat the oven to 200°C and place the sliced pumpkin on a roasting tray.
In a small bowl, mix olive oil, salt, maple syrup and cinnamon until combined.
Rub the mixture into the sliced pumpkin to coat it on all sides. Roast for 30-40 minutes or until the pumpkin is cooked through. Roasting times will greatly vary based on the thickness of the pumpkin.
In the meantime, make the pumpkin seed pesto by lightly toasting the pumpkin seeds in a dry pan over medium-low heat until they turn slightly golden, about 3-4 minutes.
Place them in a food processor and blitz them a few times until coarsely chopped. Add in the olive oil, parmesan, salt, lemon juice, lemon zest and garlic. Pulse the mixture until the pesto is smooth and of pourable consistency.
Place the pumpkin on a platter and drizzle with the pumpkin seed pesto.
