Roasted Pumpkin with Pepita and Coriander Dressing

Serve the perfect side to your main meal.
Ben Dearnley. Styling: : Janelle Bloom
1H 15M

Serve with roast turkey, chicken or pork. Pepitas can be toasted up to one day ahead. Keep airtight. Make sauce on the day of serving so it retains its green colour.




For dressing, toss pepitas with cumin and 2 teaspoons of oil in a bowl. Spread over large oven tray lined with baking paper.

2. Cook in a moderate oven (180C), stirring halfway through, for about 10 minutes, or until toasted. Remove. Cool. Reserve 1⁄4 cup for garnish.

3. Place remaining pepitas in a food processor with remaining oil, coriander, juice, garlic, mustard and water. Process until combined. Season. Transfer to a jug.

4. Remove seeds from pumpkin. Cut each half lengthways into four even wedges.

5. Combine oil and chilli in a small bowl. Brush over pumpkin wedges. Season with salt and pepper. Place on two oiled, large oven trays.

6. Cook in a hot oven (200C), swapping trays halfway through, for about 45 to 50 minutes or until pumpkin is tender. Remove.

7. Place pumpkin on a serving platter. Spoon over dressing. Sprinkle with reserved pepitas and coriander.

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