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.
3 x 700g butternut pumpkin halves
2 tblsps olive oil
1⁄4 tsp dried chilli flakes
Fresh coriander leaves, to garnish
PEPITA AND CORIANDER DRESSING
3⁄4 cup pepitas
2 tsps ground cumin
1⁄4 cup olive oil
3⁄4 cup chopped fresh coriander leaves and stems
1⁄4 cup lemon juice
1 clove garlic, crushed
2 tsps Dijon mustard
2 tblsps water
Salt and pepper, to taste
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.