You think roasted pumpkin can't get any better? We've added fetta and a fresh, zesty pepita salsa to take your roasted veg from good to incredible!
Looking for more pumpkin recipes?
Roasted pumpkin with pepita salsa
Give your roast veg a starring role!
- 1 hr cooking
- Serves 6
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Ingredients
- 1 kg kent pumpkin, unpeeled, cut into thick wedges
- 2 tablespoons olive oil
- ¼ cup (50g) pepitas (pumpkin seed kernels)
- 250 grams vegetarian fetta, crumbled
pepita salsa
- ½ cup (100g) pepitas (pumpkin seed kernels), toasted
- ½ cup (125ml) extra virgin olive oil
- ⅓ cup (80 ml) lime juice
- 1 small clove garlic, crushed
Method
- 1Preheat oven to 200°C/400°F. Line a large oven tray with baking paper.
- 2Place pumpkin and oil in a large bowl; season. Massage oil and seasoning onto each piece of pumpkin. Place pumpkin, skin-side down, on oven tray.
- 3Roast for 50 minutes or until tender, adding pepitas during last 5 minutes of cooking time.
- 4Meanwhile, make pepita salsa. Process all ingredients until mixture forms a slightly chunky salsa. Season to taste.
- 5Place pumpkin wedges on a platter; spoon over pepita salsa. Top with fetta and roasted pepitas, season to taste; serve.
Notes
Pepita salsa can be made up to 4 days ahead; refrigerate in a screw-top jar, covered with a thin layer of extra virgin olive oil.
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