Jewelled Pumpkin (Squash)

[Guest guest]

Jewelled Pumpkin (Squash)

 

1 butternut pumpkin (squash), peeled, cubed

1 1/2 tbsp (6 tsp) olive oil

2 tbsp (8 tsp) bought pumpkin seeds (pepitas)

 

 

1. Preheat oven to 180 C (350 F).

 

2. Toss the pumpkin cubes in 4 teaspoons of the oil, then place on a

baking tray. Toss the pumpkin seeds in the remaining oil and set aside.

 

3. 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.

 

4. Mash the pumpkin and season with salt and pepper, then sprinkle

with the roasted pumpkin seeds before serving.

 

 

Serves 6.