Baked pump­kin wi herbs and pump­kin s ds

The Australian Women's Weekly - - Maggie Beer -

SERVES 6 PREP AND COOK TIME 45 MIN­UTES 1kg but­ter­nut pump­kin, skin on ¼ cup (60ml) ex­tra vir­gin olive oil ¼ cup fresh rose­mary, leaves stripped ¼ cup (60ml) ver­juice ½ cup flat-leaf pars­ley leaves ¼ cup (50g) pump­kin seed ker­nels (pepi­tas), toasted 1 Pre­heat oven to 220°C (200°C fan-forced). 2 Cut pump­kin into quar­ters length­ways; scoop out seeds, then cut each quar­ter of pump­kin into pieces about 4.5cm wide.

3 Place the pump­kin onto a bak­ing tray, mak­ing sure not to over­crowd the tray. Pour over the oil, sprin­kle with rose­mary; sea­son with sea salt flakes. Toss well so pump­kin is coated. Roast pump­kin for 30 to 40 min­utes or un­til ten­der, toss­ing reg­u­larly. Re­move from the oven and driz­zle with ver­juice.

4 Re­turn to the oven for a fur­ther 5 min­utes or un­til most of the ver­juice has been re­duced to a glaze. Keep warm un­til ready to serve. Place onto a serv­ing plat­ter; sprin­kle with pars­ley and seeds. Not suitable to freeze or mi­crowave.

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