Baked pumpkin with herbs and pumpkin seeds

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 5 minutes or until most of the verjuice has been reduced to a glaze. Keep warm. Serve on a platter, sprinkled with parsley and seeds. Not suitable to freeze or microwave.