Name: Capsicum & maple-glazed pumpkin
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 (1.8kg) kent pumpkin, unpeeled, cut into 12 wedges, seeds removed; 1 (200g) red capsicum, thinly sliced; 50 gram butter, melted; 1/4 cup (60ml) pure maple syrup; 1 1/2 tablespoon pepitas; 1 tablespoon sunflower seeds; 1/2 teaspoon fennel seeds; 2 teaspoon sea salt flakes

Ingredients

1 (1.8kg) kent pumpkin, unpeeled, cut into 12 wedges, seeds removed

1 (200g) red capsicum, thinly sliced

50 gram butter, melted

1/4 cup (60ml) pure maple syrup

1 1/2 tablespoon pepitas

1 tablespoon sunflower seeds

1/2 teaspoon fennel seeds

2 teaspoon sea salt flakes

Method

1.Preheat oven to 220°C.

2.Combine pumpkin, capsicum and butter in large bowl. Place pumpkin on a large oven tray lined with baking paper and drizzle with maple syrup. Bake pumpkin, uncovered, about 30 minutes or until tender and slightly caramelised.

3.Meanwhile, dry-fry pepitas and sunflower seeds in small frying pan, stirring, until browned lightly and fragrant. Transfer to small bowl.

4.Dry-fry fennel seeds in same pan until fragrant. Transfer to mortar and pestle, grind coarsely. Add salt, grind until combined; stir into seed mixture.

5.Serve pumpkin sprinkled with seed mixture.

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Ingredients

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