Jewelled pumpkin

This roast pumpkin with crunchy pumpkin seed topping is a simple yet tasty accompaniment to a roast dinner.

• 1 butternut pumpkin, peeled, cubed
• 30ml (1 1/2 tablespoons) olive oil
• 2 tablespoons bought pumpkin seeds

Energy 540kJ	Fat saturated 1.00g
Fat Total 7.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 12.00g	Dietary Fibre g
Protein 3.00g	Cholesterol mg
Sodium 2.36mg

All nutrition values are per serve.

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   Mash the pumpkin and season with salt and pepper, then sprinkle with the roasted pumpkin seeds before serving.