Lucky Nuts - Spicy Roast Pumpkin Wedges

Spicy Roast Pumpkin Wedges

with Walnut & Coriander Sauce

Serves 6

1 kg pumpkin (try Jap, Butternut or Queensland Blue varieties), seeds removed
¼ cup olive oil
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 tablespoons coriander leaves, for garnish
⅓ cup Lucky Californian Walnuts

Sauce:
125ml (½ cup) extra virgin olive oil
125g (1 cup) Lucky Californian Walnuts, roasted
1 cup roughly chopped coriander leaves
1 garlic clove
½ teaspoon paprika (optional)
Juice of a lemon
Sea salt
Freshly ground pepper

Preheat oven to 190°C (170°C fan-forced). Line a large baking tray with baking paper or foil.

1.	Cut pumpkin into wedges 1.5 cm wide, leaving the skin on. In a large bowl combine the oil, cumin and cinnamon. Toss wedges in spiced oil to coat all over. Transfer to a large baking tray. Bake for 20-25 minutes or until golden and cooked through.
2.	Meanwhile to make the sauce, place all the ingredients in a food processor and pulse until well mixed and the walnuts are coarsely chopped. Taste and adjust seasonings with lemon juice, salt and pepper, if needed.
3.	Arrange pumpkin wedges on a platter. Spoon over the sauce, or alternatively serve the sauce in a bowl to accompany wedges. Scatter over the walnuts and coriander leaves to garnish.

Nut options:
Replace walnuts with an equal amount of pine nuts or roasted hazelnuts, with the skins removed.

Tip:
Preheat oven to 150 C (130 C fan-forced). Spread almonds evenly on a baking tray. Bake for 5 minutes or until lightly golden. Remove from oven and cool on tray.


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