Roasted Pumpkin

Method

1. Put a saucepan of water on the boil and preheat the oven to 170°C. Slice the pumpkin in half and scoop out the seeds.

2. Rinse the seeds under cold water and then place them into the boiling water. Simmer for 5 minutes before draining off and patting dry.

3. Cut the pumpkin into half-moon wedges and mix both the pumpkin wedges and seeds with the spices, seasoning, and olive oil.

4. Take two baking trays. Put the wedges on one tray and the seeds onto another then put both into the oven.

5. After 20 minutes remove the seeds and allow to cool before eating as a snack or sprinkling on salads.

6. After 1 hour remove the pumpkin wedges. They should be soft enough to scoop and eat with a spoon.

7. Note: This recipe is perfect if you would like to make a plain pumpkin puree for a sweet pie. Skip all the seasonings and use the olive oil only. Once cooked, scoop the flesh away from the skin and mash to make a homemade puree.