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
For the pumpkin
¼ large or ½ medium Japanese pumpkin, cut into 5 thick wedges
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.
