Nici Wickes: Roasted Pumpkin & All the Things!

<p>Autumn is the season for pumpkins and nuts so here I’m combining them both to bring you this incredible dish! Serve it as a main course or as a side to go with a chop, some roast lamb or a piece of grilled salmon. It’s lovely!</p> <p> </p> <p><strong>Ingredients:</strong></p> <p>3-6 wedges of pumpkin, skin on</p> <p>2 tablespoons olive oil + extra</p> <p>1 teaspoon sea salt</p> <p>Decent pinch freshly ground black pepper</p> <p>¼ cup of sour cream</p> <p>Juice from half an orange or lemon</p> <p>¼ cup toasted seeds and nut (I used sunflower and pumpkin seeds + almonds)</p> <p>2 tablespoons pomegranate molasses or honey  </p> <p> </p> <p><strong>Method:</strong></p> <ol> <li>Preheat the oven to 180 C. Line a tray with baking paper.</li> <li>Brush pumpkin with olive oil and sprinkle with salt and pepper. Bake for 40-50 minutes until tender and browned a little.</li> <li>Whisk sour cream with orange juice and an extra splash of olive oil. Spoon half of this dressing onto a serving plate.</li> <li>To serve, place pumpkin onto sour cream base, sprinkle over plenty of the seed/nut mix and then drizzle over the remaining sour cream dressing. Top with pomegranate molasses or honey, serve and enjoy!</li> </ol> <p> </p> <p><strong>Variations:</strong></p> <ul> <li>Add a tsp of mustard to the sour cream.</li> <li>Scatter over fresh parsley or coriander leaves to serve.</li> <li>Use hazelnuts or walnuts.</li> <li>Mix cashew butter, lime, sesame oil and chilli flakes to make a different creamy dressing.</li> <li>Add some juicy grapes to the final dish.</li> <li>In the final 15 minutes, roast some button mushrooms (toss with oil first) with the pumpkin.</li> </ul><p>See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.</p>