Spicy roasted pumpkin

Spicy roasted pumpkin

By
From
OMG! I Can Eat That?
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 jap pumpkin, cut into 'crescents'
1 teaspoon chilli flakes
1 teaspoon cumin seeds
1 teaspoon sea salt
1 teaspoon peppercorns
1 1/2 tablespoons olive oil

Method

  1. To make the roasted pumpkin, preheat the oven to 180°C. Line a baking tray with baking paper. Place the crescents on the tray, standing upright. Place all the spices in a mortar and pestle and pound them until they are crushed. Pour the olive oil over the pumpkin and then sprinkle over the spice mix.
  2. Roast for 35–40 minutes, or until the pumpkin is slightly brown and just soft.
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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