Ingredients
- Bushfire Pumpkin
- Olive oil for roasting
- 2 garlic cloves
- Chilli
- Fresh herbs - basil or coriander
BUSHFIRE PUMPKIN ROASTED WITH HERBS AND SPICES
Method
- Cut pumpkin into wedges, toss with salt, pepper, ground cumin and olive oil and roast at 200c for about 20 minutes, until tender
- Scatter with chopped chilli and garlic, return to the oven for 5 minutes, rip over some fresh basil or coriander leaves and serve with toasted pumpkin seeds
Comments
These gorgeous little orange skinned pumpkins are one of my favourites. The skin is so tender that you can actually eat it.
Thanks to Te Mahanga Orchard for providing the pumpkins, and to Janefield Hydroponics for the basil used in the demonstration
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