Chilli Roasted Pumpkin

Spice up roast pumpkin with a sprinkling of chilli and crunchy pumpkin seeds.

The ingredient of Chilli Roasted Pumpkin

• 2kg butternut pumpkin peeled seeded cut into 3cm pieces
• 1 4 cup 60ml extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp chopped fresh rosemary
• 4 long red chillies seeded sliced
• 1 3 cup 80ml extra virgin olive oil extra
• 1 3 cup 65g pumpkin seeds pepitas toasted
• 1 tbsp finely chopped shallot
• 1 tbsp finely grated lemon zest

The Instruction of chilli roasted pumpkin

• place a sturdy baking tray on the centre rack of the oven and preheat the oven to 250u00b0c
• in a large bowl toss the pumpkin u00bc cup 60ml of the oil lemon juice and rosemary season with salt
• remove the baking tray from the oven and arrange pumpkin in an even layer over the hot tray roast the pumpkin turning occasionally for 25 mins add the chilli and cook for a further 10 mins or until the pumpkin is caramelised and tender transfer to a platter
• meanwhile in a small bowl mix the pumpkin seeds shallot lemon zest and remaining 1 3 cup 80ml oil drizzle over the roasted pumpkin and serve

Nutritions of Chilli Roasted Pumpkin

fatContent: 327 43 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 23 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 9 grams protein
sodiumContent: n a

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