Our Recipes / Fresh Made Easy / Roast Kent Pumpkin with Peppers, Pepitas, Lime & Coriander
Roast Kent Pumpkin with Peppers, Pepitas, Lime & Coriander
Sweet roasted Kent pumpkin topped with crunchy pepitas, fresh coriander, a touch of jalapeño heat and a cool swirl of sour cream. Bright, bold and perfect for sharing.
Shopping List
1 small handful Fresh Coriander, roughly chopped
1 Jalapeño, finely sliced
1 small Kent Pumpkin, cut into wedges
Pantry CHECK
2 tbsp Olive Oil
¼ cup Pepitas (pumpkin seeds)
½ cup Sour Cream
Jarred Red Pepers (to garnish)
Juice of 1 Lime
Salt & Cracked Black Pepper
METHOD
Roast the pumpkin
Preheat oven to 200°C. Place pumpkin wedges on a tray, drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes until tender and caramelised.Toast the pepitas
In a dry pan over medium heat, toast pepitas for 2–3 minutes until lightly golden and nutty.Prepare the topping
Mix sour cream with half the lime juice and a pinch of salt. Set aside.Assemble the dish
Arrange roasted pumpkin on a platter. Spoon over the lime sour cream, scatter with pepitas, sliced jalapeño and fresh coriander.Finish
Drizzle with the remaining lime juice, jarred peppers and a touch of olive oil before serving.
TOP TIP
The fresh coriander and jalapeño lift the sweetness of the pumpkin, while pepitas add the perfect crunch. Great as a side for grilled meats or a hero veggie dish on the table.
