SPICY ROAST PUMPKIN WEDGES WITH WALNUT AND CORIANDER SAUCE
1 kg pumpkin (try Jap, Butternut or Queensland Blue varieties), seeds removed
¼ cup olive oil
2 tsp ground cumin
2 tsp ground cinnamon
2 tbsp coriander leaves, for garnish
⅓ cup Lucky Natural Californian Walnuts
Walnut and Coriander Sauce
125ml (½ cup) extra virgin olive oil
125g (1 cup) Lucky Natural Californian Walnuts, roasted
1 cup roughly chopped coriander leaves
1 garlic clove
½ tsp paprika (optional)
juice of a lemon
freshly ground pepper
- Preheat fan-forced oven to 170°C. Line a large baking tray with baking paper or foil.
- 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.
- 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.
- 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.
For a different variation, replace walnuts with an equal amount of Lucky Natural Pine Nuts or roasted Lucky Natural Hazelnuts, with the skins removed.