Roast pumpkin with horseradish and mint salsa

SERVES 6 PREP AND COOK TIME 1 HOUR

1kg Jap pumpkin 2 tablespoons olive oil

HORSERADISH CREAM

30g fresh horseradish, peeled, grated finely

250g crème fraîche 3 teaspoons lemon juice

MINT SALSA

5 anchovy fillets

2 tablespoons baby capers

1 clove garlic, chopped

1 cup (50g) firmly packed mint leaves 1 cup firmly packed fresh flat-leaf parsley

½ cup (125ml) extra virgin olive oil

1 Preheat oven to 200°C (180°c fanforced). Line a large oven tray with baking paper.

2 Wash Jap pumpkin. Cut into 5cm thick wedges with skin on.

3 Place pumpkin wedges and oil in a large bowl. Season generously. Massage oil and seasoning onto each piece of pumpkin. Transfer to oven tray, standing the wedges upright. Roast pumpkin for 50 minutes or until tender.

4 HORSERADISH CREAM Place ingredients in a small bowl; season with salt. Stir gently to combine. Transfer to a serving bowl.

5 MINT SALSA Pulse ingredients in a food processor until a chunky consistency. Season if required.

Transfer to a serving bowl.

6 Serve pumpkin wedges hot or room temperature with Horseradish Cream and Mint Salsa.

Not suitable to freeze or microwave.