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


  • 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


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.