ready in 55 min.
- 2 ⅔ cups Hokkaido pumpkin (flesh sliced into narrow wedges)
- olive oil
- 2 tomatoes (chopped)
- 1 clove garlic cloves (chopped)
- 3 Tbsps fresh Parmesan (grated)
- 1 pinch Chili flakes
- To serve
- fresh white bread
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
Place the pumpkin slices on a baking tray lined with baking parchment. Season with salt and ground black pepper. Drizzle oil over and bake for 25-30 minutes until done.
Remove the pumpkin from the oven and chop. Purée with the tomatoes and garlic, adding enough oil to make a spreadable pesto. Mix in the parmesan and season with salt, ground black pepper and chilli flakes.
Serve with fresh white bread.