Sticky roasted pumpkin with pepitas & lentils

Serves 4 Cost per serve $4.80 Time to make 50 min gluten free dairy free diabetes friendly

1 tablespoon maple syrup ½ teaspoon ground cinnamon 1 teaspoon ground cumin 1 tablespoon olive oil 800g Kent pumpkin, cut into

wedges, skin on 1 medium red onion,

finely chopped 2 celery stalks, diced 2 garlic cloves, crushed 1 cup puy lentils, rinsed, drained 1 cup reduced-salt

chicken stock 80g baby rocket 80g oil-free, store-bought

roasted capsicum, chopped 2 tablespoons toasted pepitas ¹⁄³ cup reduced-fat fresh ricotta

1 Preheat oven to 180ºC. Line a baking tray with baking paper. Combine maple syrup, cinnamon, cumin and 2 teaspoons of the olive oil in a large bowl. Add the pumpkin and toss to coat in spice mixture. Place on prepared tray. Bake for 35–40 minutes, or until tender and golden, turning halfway through cooking time. 2 Meanwhile, heat remaining oil in a medium saucepan over medium heat. Sauté onion and celery for 5 minutes, or until they are softened. Add garlic; cook, stirring, for 1 minute, or until fragrant. Add the lentils, stock and 1½ cups of water, and bring to the boil. Reduce heat to low and simmer, partially covered, stirring occasionally, for between 30–35 minutes. Remove lid for last 5 minutes of cooking time, or until liquid has evaporated and lentils are tender. 3 Spoon lentils onto a large serving plate. Top with rocket, capsicum and pumpkin wedges. Sprinkle with toasted pepitas and dollop with ricotta. Serve.