Capsicum & maple-glazed pumpkin

capsicum & maple-glazed pumpkin



1.Preheat oven to 220°C.
2.Combine pumpkin, capsicum and butter in large bowl. Place pumpkin on a large oven tray lined with baking paper and drizzle with maple syrup. Bake pumpkin, uncovered, about 30 minutes or until tender and slightly caramelised.
3.Meanwhile, dry-fry pepitas and sunflower seeds in small frying pan, stirring, until browned lightly and fragrant. Transfer to small bowl.
4.Dry-fry fennel seeds in same pan until fragrant. Transfer to mortar and pestle, grind coarsely. Add salt, grind until combined; stir into seed mixture.
5.Serve pumpkin sprinkled with seed mixture.

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