ROASTED MIXED PUMPKINS
Recipe by Dorah Sitole
Featured in Episode 10 of The Insider SA, seasoned chef Dorah Sitole dishes up the perfect side with this rich, roasted pumpkin recipe.
Serves: 6
INGREDIENTS
- 500g white pumpkin, cut into 3cm wedges
- 500g Hubbard squash, cut into 3cm wedges
- 500g butternut, halved and cut into 2cm slices
- 65ml (¼ cup) olive oil
- salt and pepper to taste
- 50g pistachio nuts, chopped
- 2 spring onions, thinly sliced
- 30ml (2 tablespoons) finely shredded fresh parsley
METHOD
Preheat oven to 200°C. Place the combined pumpkins in a roasting pan. Drizzle olive oil over pumpkin and season with salt and pepper. Bake in oven for 45 minutes or until tender.
Combine pistachios, spring onions and parsley in a bowl. Sprinkle over pumpkin and toss to combine. Serve warm as a side dish.
Tip: Use any type of pumpkin that is in season and available at your green grocers.
