This dish magically transforms pumpkin from side dish to star performer and I can’t get enough of it.
Serves 2-4
Ingredients
750g crown pumpkin (can use butternut), cut into wedges, skin on
2 tablespoons olive oil
1 tablespoon pomegranate molasses
1 teaspoon smoked paprika
½ teaspoon sea salt
4 tablespoons pumpkin seeds
Handful parsley, chopped
Sunflower cream
½ cup sunflower seeds
2 tablespoons lemon juice
1 tablespoons tahini
¼ cup olive oil
½ teaspoon sea salt
Method
Nici’s note: Use kumara or cauliflower in place of pumpkin if you like.
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