2kg butternut pumpkin, peeled, seeded, cut into 3cm pieces
\n1\u20444 cup (60ml) extra virgin olive oil @moniniaustralia
\n1\u20442 a lemon juiced
\n1 tablespoon chopped fresh rosemary
\n1 long red chilli, sliced
\n1\u20443 cup (80ml) extra virgin olive oil, extra
\n1\u20443 cup pumpkin seeds (pepitas), toasted
\n1 finely chopped shallot or 1\u20442 small red onion
\nZest of 1 lemon<\/p>\n
Step 1<\/strong> Ingredients 2kg butternut pumpkin, peeled, seeded, cut into 3cm pieces 1\u20444 cup (60ml) extra virgin olive oil @moniniaustralia 1\u20442 a lemon juiced 1 tablespoon chopped fresh rosemary 1 long red chilli, sliced 1\u20443 cup (80ml) extra virgin olive oil, extra 1\u20443 cup pumpkin seeds (pepitas), toasted 1 finely chopped shallot or 1\u20442 small red onion…<\/span><\/p>\n","protected":false},"author":2,"featured_media":23386,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[7,101],"tags":[],"class_list":["post-23385","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","category-pumpkin_"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/23385","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=23385"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/23385\/revisions"}],"predecessor-version":[{"id":23401,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/23385\/revisions\/23401"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/23386"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=23385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=23385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=23385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nPlace a sturdy baking tray on the centre rack of the oven and preheat the oven to 2300c.
\nStep 2<\/strong>
\nIn a large bowl, toss the pumpkin, 1\u20444 cup (60ml) of the oil, lemon juice, and rosemary. Season with salt.
\nStep 3<\/strong>
\nRemove 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.
\nStep 4<\/strong>
\nMeanwhile, 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.<\/p>\n","protected":false},"excerpt":{"rendered":"