Recipe

Maggie Beer's baked pumpkin with herbs and pumpkin seeds

Maggie Beer gives baked pumpkin a makeover for your Christmas spread with fresh herbs and a verjuice glaze

  • 45 mins cooking
  • Serves 6
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Ingredients

  • 1 kg 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 seeds kernels (pepitas), toasted

Method

  • 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.

Notes

Not suitable to freeze or microwave.

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