Roast Pumpkin with Dipping Sauce
8,5 / 10
- 1 small Pumpkin (deseeded and cut into wedges)
- 1 Tbsp olive oil
- 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
- To garnish
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.