This roast pumpkin with crunchy pumpkin seed topping is a simple yet tasty accompaniment to a roast dinner.

Prep Time : 0:25 | Cook Time : 0:35 | Total Time : 1:00 | Serving : 6 person.

Ingredients

• 1 butternut pumpkin, peeled, cubed

• 30ml (1 1/2 tablespoons) olive oil

• 2 tablespoons bought pumpkin seeds

Method

• Step 1

  Preheat oven to 180°C. Toss the pumpkin cubes in 1 tablespoon of the oil, then place on a baking tray. Toss the pumpkin seeds in the remaining oil and set aside.

• Step 2

  Roast the pumpkin for 20 minutes, then remove from the oven. Add the pumpkin seeds to the tray (placed separately from the pumpkin) and return to the oven for a further 15 minutes.

• Step 3

  Mash the pumpkin and season with salt and pepper, then sprinkle with the roasted pumpkin seeds before serving.