Roasted pumpkin with smoky chilli tomato salsa

We usually think of pumpkin as a warm, sweet dish. Here, we’ve added zesty citrus and acidic tomato to cut through its natural sweetness, for a whole new flavour sensation!

More than 1 hour 

Serves 4

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients

  • 4 (about 1.8kg) Hokkaido pumpkins or butternuts 
  • Salt and milled pepper 
  • Glug olive oil 
  • 50g cashew nuts, toasted and seasoned with fine salt 
  • Fresh coriander and basil, for serving  

 

Salsa:  

  • 3 red chillies 
  • 4 red snacking peppers 
  • 3 Tbsp (45ml) olive oil blend + extra for frying 
  • 2 cloves garlic, finely chopped 
  • 2cm knob fresh ginger, peeled and grated 
  • 200g small tomatoes (rosa or cherry) 
  • Dash fish sauce 
  • Juice (60ml) of 1 lemon or 2 limes 

 

Method

  1. Preheat oven to 200°C. 
  2. Cut pumpkin or butternut into 3-5cm wedges. 
  3. Place on a roasting tray, packing loosely to avoid steaming, season and drizzle with oil. 
  4. Roast for 40-45 minutes until slightly blistered and tender. 
  5. Pierce chillies and peppers onto forks (for best handling) and char over an open gas flame (this step is optional – it adds bitterness and sweetness to your dish). 
  6. Heat 1 Tbsp oil in a pan over low heat and fry garlic and ginger for 2-3 minutes. 
  7. Finely chop charred chilli and peppers (discard seeds of peppers but leave chilli seeds if you want the extra heat). 
  8. Add to the pan and cook for 2-3 minutes.  
  9. Remove from heat and cool for a few minutes. 
  10. Stir through tomatoes, fish sauce and citrus juice to make salsa. 
  11. Serve pumpkin with salsa spooned over it, scatter with cashews and top with coriander and basil. 

 

Browse more sides and salads recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Whipped wasabi ritz

Avocado ritz with a twist! Succulent prawns resting on a bed of creamy whipped avocado and just the right amount of wasabi for some heat. It’s quick and easy and the perfect appetizer to impress guests.

Coconut cream mussels

Mussels coated in a fragrantly spiced sauce served with lots of bread for soaking up the goodness!

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.