Lucky Kitchen / Spicy Roast Pumpkin Wedges with Walnut and Coriander Sauce

Spicy Roast Pumpkin Wedges with Walnut Sauce

SPICY ROAST PUMPKIN WEDGES WITH WALNUT AND CORIANDER SAUCE

INGREDIENTS

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
sea salt
freshly ground pepper

DIRECTIONS

  1. Preheat fan-forced oven to 170°C. Line a large baking tray with baking paper or foil.
  2. 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.
  3. 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.
  4. 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

For a different variation, replace walnuts with an equal amount of Lucky Natural Pine Nuts or roasted Lucky Natural Hazelnuts, with the skins removed.

PRODUCTS IN THIS RECIPE

Lucky Natural Californian Walnuts
Lucky Natural Californian Walnuts

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