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.
1 butternut pumpkin, peeled, cubed
30ml (1 1/2 tablespoons) olive oil
2 tablespoons bought pumpkin seeds
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.
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.
Mash the pumpkin and season with salt and pepper, then sprinkle with the roasted pumpkin seeds before serving.