Ingredients
Method
1.Preheat oven to 190˚C fanbake.
2.Place the butternut and buttercup pumpkin pieces on a baking tray lined with baking paper. Drizzle with olive oil and roast for 15 minutes, then turn slices over and roast for a further 10 minutes or until golden at the edges and tender when tested with a sharp knife.
3.While pumpkin is roasting, place grape bunches on another lined baking tray, drizzle with a little olive oil and place in the oven with the pumpkin. Roast for 15 minutes.
4.Fry sage leaves in a little olive oil over high heat until crispy (1-2 minutes). Drain on paper towels.
5.To make the agrodolce (an Italian sweet and sour sauce), place the honey, chilli, vinegar and lemon juice in a small pan over medium heat. Simmer and reduce until syrupy (around 10 minutes).
6.Arrange the roast pumpkin on a serving plate, sprinkle over the sage leaves and toasted seeds. Drizzle over the agrodolce sauce and season with salt and pepper.
Toasted seeds
7.In a dry frying pan add ½ cup pumpkin seeds, ½ cup sunflower seeds and 1 Tbsp sesame or flaxseeds (linseeds). Toast over medium heat, stirring often, until fragrant and just starting to pop; be careful not to let them burn. Sprinkle with a little salt, shake the pan and let it cool. Seeds will keep in an airtight container for up to 10 days.
