Recipe Zero Waste Roast Pumpkin with Chilli, Thyme & Garlic

Name: Zero Waste Roast Pumpkin with Chilli, Thyme & Garlic
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2
Ingredients: 1 whole butternut pumpkin; 1 teaspoon garlic, grated; 1 teaspoon long red chilli, finely chopped; 1 bunch thyme, finely chopped; 100g plant-based butter, melted; 100g sea salt flakes; 200ml vegetable oil; 500ml white wine vinegar; 200g sugar; 750ml water; 1 bunch chives, finely chopped

Gluten-free option

Soy-free option

Nut-free option

Freshly Picked

Comfort food

Main meals

Gluten-free option

Soy-free option

Nut-free option

Freshly Picked

Comfort food

Main meals

Hold onto those skins and seeds! This delightfully aromatic share dish shows you how to champion all parts of your pumpkin, bringing an incredible range of textures and flavours to the final dish :)

You will need

Serves 2

1 whole butternut pumpkin
1 teaspoon garlic, grated
1 teaspoon long red chilli, finely chopped
1 bunch thyme, finely chopped
100g plant-based butter, melted
100g sea salt flakes
200ml vegetable oil
500ml white wine vinegar
200g sugar
750ml water
1 bunch chives, finely chopped

Recipe: Blayne Bertoncello

Share this recipe

Directions

10 mins to prep

Step 1

Preheat oven to 180°C fan-forced.
Step 2

Break down the pumpkin by cutting the skin off in larger pieces, removing the seeds and separating from fleshy parts and chopping the main part of the pumpkin into 1inch x 1inch rough cubes.
Step 3

Melt the plant-based butter in a bowl, add the chilli, garlic, chopped thyme and 2 pinches of salt.
Step 4

Then mix the chopped pumpkin with the melted plant-based butter and herbs etc.
Step 5

Place into either a roasting tray or ceramic roasting dish that has been lined with baking paper. Then top with more baking paper and cover the dish with foil and seal well.
Step 6

Roast for 30–35 minutes until the pumpkin is soft, then uncover and roast for a further 10–15 mins until the pumpkin has a golden colour.
Step 7

While the pumpkin is roasting, prepare the pickle mix by adding the water, vinegar, sugar and 50g of salt to a saucepan & bring it to a boil. Simmer for about 5 mins.
Step 8

Chop the pumpkin skin into smaller pieces and blanch in boiling water for around 30 seconds. Strain the pumpkin skin, place it into a bowl and pour over the pickling liquid. Then set aside.
Step 9

To make the pumpkin seed praline, simply toast the seeds in a dry pan until they start to colour, then place them into a blender while still hot, cover with vegetable oil and blend until smooth.
Step 10

Once the pumpkin is finished roasting, sprinkle over the chopped pickled skins, then drizzle over some pumpkin seed praline and finish it off with a sprinkling of chives.