Zero Waste Roast Pumpkin with Chilli, Thyme & Garlic

Directions:

• 1Preheat oven to 180°C fan-forced.
• 2Break 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.
• 3Melt the plant-based butter in a bowl, add the chilli, garlic, chopped thyme and 2 pinches of salt.
• 4Then mix the chopped pumpkin with the melted plant-based butter and herbs etc.
• 5Place 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.
• 6Roast 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.
• 7While 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.
• 8Chop 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.
• 9To 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.
• 10Once 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.

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