Caramelised Pumpkin Wedges with Seeds, Nuts and Herbs
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 1 1/4 hours
- 1 Kent pumpkin, around 2.5kgs
- 6 tablespoons garlic olive oil
- 1/4 cup roasted seeds and nuts (I used a combination of slivered almonds, pumpkin seeds, sesame seeds and sunflower seeds)
- Coriander leaves
Sun dried tomato pesto (you can also buy this as a ready made dip if you don't want to make it)
- 1 garlic clove, peeled
- 75g/2.5 ozs sun dried tomatoes, drained
- 1/3 cup parmesan cheese or nutritional yeast
- 1/4 cup roasted walnuts or pine nuts
- 1/2 cup olive oil (a mild one)
- 1.5 tablespoons lemon juice
- Salt and pepper to taste
Step 1 - Preheat oven to 200C/400F and line a baking tray with parchment. Cut the pumpkin into 6 wedges. Bake in a 200C/400F oven for 45 minutes or 1 hour. It shouldn't be super soft by this stage. Then turn the heat up to 240C/464F and add the garlic olive oil and roast for 15-20 minutes until you get some nice edges of char on the pumpkin.
Step 2 - While the pumpkin is roasting make the sun dried tomato pesto by placing all ingredients in a blender and pulsing until you get a paste that you can spoon over the pumpkin wedges.
Step 3 - You can also roast the seeds while the pumpkin in roasting for 5-8 minutes or so (do it while it is cooking at 200C/400F and not the higher temperature as they will burn).
Step 4 - When the pumpkin is done, spoon over the pesto and sprinkle with the seeds.