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Peri peri roast pumpkin

Name: Peri peri roast pumpkin recipe
Yield: 4
Ingredients: 1/2 large kent pumpkin (2kg), cut into 8 wedges; 55g pepitas; 1 long green chilli, thinly sliced; Finely grated zest of 1 lime; 20.00 ml extra virgin olive oil; 1 red onion, chopped; 4 garlic cloves, peeled; 4 long red chillies; 1 red capsicum, chopped; 1 ripe tomato, roughly chopped; 40.00 ml olive oil; 1 tsp smoked paprika; 40.00 ml red wine vinegar; 20.00 ml brown sugar; Finely grated zest of 1 lemon

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by Georgina Esdaile

Food Editor

Dec 01, 2022

Georgina Esdaile transforms a regular kent pumpkin into a moreish, spicy side.

1/2 large kent pumpkin (2kg), cut into 8 wedges
1/3 cup (55g) pepitas, toasted
1 long green chilli, thinly sliced
Finely grated zest of 1 lime
1 tbs extra virgin olive oil

Peri peri (makes 2 cups)

1 red onion, chopped
4 garlic cloves, peeled
4 long red chillies
1 red capsicum, chopped
1 ripe tomato, roughly chopped
2 tbs extra virgin olive oil
1 tsp smoked paprika
2 tbs red wine vinegar
1 tbs brown sugar
Finely grated zest of 1 lemon

Method

1.

For the peri peri, preheat oven to 240°C/220°C fan-forced. Place onion, garlic, chilli, capsicum and tomato on a large roasting tray. Add oil and paprika, season and toss to combine. Roast for 40-45 minutes, until lightly charred and tender. Set aside to cool slightly. Transfer vegetables and juices to a food processor, add the vinegar, sugar and lemon zest and whiz to combine.
2.

Reduce oven to 200°C/180°C fan-forced. Place pumpkin in a large bowl with half the peri peri and toss to combine. Arrange on prepared tray and season. Cook for 50-55 minutes, until pumpkin is golden and tender.
3.

Meanwhile, place pepitas, chilli, lime zest and oil in a small bowl and toss to combine. Top pumpkin with the pepita mixture and serve with extra peri peri if desired.