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Spice-roasted pumpkin with fried saltbush

Name: Spice-roasted pumpkin with fried saltbush
Prep time: 35 min
Cook time: 70 min
Total time: 105 min
Yield: 6
Ingredients: 6 large wedges (about 1kg) Transition Farm Brode Galeux d’Eysines Pumpkin, seeds removed; 50g unsalted butter, softened; 1 tbs olive oil, plus extra to drizzle; 1/3 cup (50g) hazelnuts; 1/3 cup (55g) pumpkin seeds (pepitas) Sunflower oil, to deep-fry; 50g saltbush leaves (from farmers’ markets or outbackpride.com.au); 25g muscovado or brown sugar; 1 tsp smoked paprika (pimenton); 1 tsp sweet paprika; 1/4 tsp ground allspice; Pinch of finely grated star anise; 1/4 tsp ground fennel seeds; 50g muscovado or brown sugar; 100ml balsamic vinegar; 1 each star anise & allspice berry; 50ml pumpkin seed oil (from grocers & health food stores)

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35m

1h 10m

Spice-roasted pumpkin with fried saltbush

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Used correctly, native Australian ingredients like saltbush can lift simple ingredients like saltbush to new heights. Take this roasted pumpkin dish by Andrew McConnell, for instance.

6 large wedges (about 1kg) Transition Farm Brode Galeux d’Eysines Pumpkin, seeds removed
50g unsalted butter, softened
1 tbs olive oil, plus extra to drizzle
1/3 cup (50g) hazelnuts
1/3 cup (55g) pumpkin seeds (pepitas) Sunflower oil, to deep-fry
50g saltbush leaves (from farmers’ markets or outbackpride.com.au)

Pumpkin spice

25g muscovado or brown sugar
1 tsp smoked paprika (pimenton)
1 tsp sweet paprika
1/4 tsp ground allspice
Pinch of finely grated star anise
1/4 tsp ground fennel seeds

Pumpkin seed dressing

50g muscovado or brown sugar
100ml balsamic vinegar
1 each star anise & allspice berry
50ml pumpkin seed oil (from grocers & health food stores)

Method

1.

Preheat the oven to 220°C. Grease and line two baking trays with baking paper. For the pumpkin spice, combine all ingredients in a bowl. Set aside.
2.

Place pumpkin in a bowl. Rub with butter and drizzle with olive oil. Add pumpkin spice mix and toss to coat. Arrange on one tray, then roast for 30-40 minutes until tender. Keep warm.
3.

Reduce oven to 160°C. Spread the hazelnuts over the second tray and roast for 10 minutes or until golden. Rub in a clean tea towel to remove skins. Toss pepitas in olive oil, then spread on tray and roast for 5 minutes or until golden.
4.

Roughly chop hazelnuts and pepitas, combine in a bowl and season with salt.
5.

To make the saltbush, fill a deep-fryer or a large saucepan one-third full with sunflower oil and heat to 180°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). In batches, cook saltbush leaves for 30 seconds or until crisp. Drain on paper towel.
6.

For the dressing, place all ingredients, except pumpkin seed oil, in a saucepan over high heat. Cook for 5 minutes or until reduced slightly. Strain, then whisk in oil.
7.

To serve, place pumpkin on a platter, drizzle with dressing and top with fried saltbush and toasted seeds and nuts.