Roasting your pumpkin twice makes it sweet and sticky and incredibly moreish. We've topped it off with a salted maple pecan drizzle that's to die for. A wicked veggie centrepiece.
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Serves
4
Pumpkin
Maple Syrup
Pecans
Tahini
Dill
Parsley
Red Chilli
Lemon
Olive Oil
Salt
Black Pepper
Chloe René
Chloe (@chlo_eat) takes inspiration from her diverse upbringing to create recipes and dishes influenced from cultures around the world. Despite her classical training, Chloe's philosophy in the kitchen revolves around simplicity and home-cooking. She firmly believes that the essence of a great meal lies in the quality of ingredients and the care put into their preparation. Instead of relying on complex and technical processes, Chloe prizes the art of letting ingredients shine through, enhancing their natural flavours with a delicate touch.
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Serves
4
Pumpkin
Maple Syrup
Pecans
Tahini
Dill
Parsley
Red Chilli
Lemon
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 200°C.
Step 2.
Thoroughly wash and dry the pumpkin. Using a sharp knife or skewer, poke holes all over, rub with some oil and place on a foil lined baking tray. Roast for 1-1.5 hours until tender, and a knife can easily go through.
Step 3.
Let the pumpkin cool down so you can handle it, then cut in half and scoop the seeds out and discard. Increase the oven temperature to 220°C.
Step 4.
Tear the pumpkin into large pieces, arrange them flesh-side up and return to the oven for 30-35 mins until lightly charred in areas.
Step 5.
Meanwhile, lightly crush the pecans and place them into a small pan. Turn the heat up to medium and lightly toast, 3-4 mins. Remove from the heat and pour the maple syrup in (careful, it will bubble and splatter). Let cool down a little, before picking out the pecans and transferring them onto a plate.
Step 6.
Add the tahini into a bowl and stir through 1 tbsp of cold water at a time until creamy. Pour in the maple syrup and season with salt and pepper.
Step 7.
Pick the dill and parsley leaves and place into a bowl. Trim and thinly slice the chilli and zest ½ the lemon. Add both into the herbs with 1 tbsp of olive oil and a squeeze of lemon juice. Toss together until evenly coated.
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