Roast Pumpkin with Dipping Sauce

Name: Roast Pumpkin with Dipping Sauce
Total time: 1 h
Yield: 4
Ingredients: 1 small Pumpkin (deseeded and cut into wedges); 1 Tbsp olive oil; salt; freshly ground Black pepper; 2 Tbsps olive oil; 2 onions (chopped); 1 small chili pepper (deseeded and finely chopped); 0.375 cup vegetable stock; 25 ozs canned tomatoes; 0.5 tsp sugar; 2 tsps balsamic vinegar; salt; peppers; thyme

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Health Score:

8,5 / 10

Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Ingredients

for

servings

Ingredients: 1 small Pumpkin (deseeded and cut into wedges); 1 Tbsp olive oil; salt; freshly ground Black pepper

For the salsa: 2 Tbsps olive oil; 2 onions (chopped); 1 small chili pepper (deseeded and finely chopped); ⅜ cup vegetable stock; 25 ozs canned tomatoes; ½ tsp sugar; 2 tsps balsamic vinegar; salt; peppers

To garnish: thyme

How healthy are the main ingredients?

tomato olive oil olive oil sugar Pumpkin salt

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Preparation steps

Heat the oven to 180°C (160° fan) 350°F gas 4.

Put the pumpkin wedges on a baking tray and drizzle with oil. Season with salt and pepper. Bake for about 35 minutes until the pumpkin is tender.

For the salsa: heat the oil in a frying pan and cook the onions and chilli until soft but not browned. Add the remaining salsa ingredients and bring to a boil. Reduce the heat and simmer until thickened. Season to taste with salt and pepper. Spoon into a serving bowl and garnish with thyme.

Put the pumpkin wedges on a serving plate and serve with the salsa.