Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
For the walnut pesto
- 50grams walnuts, toasted
- 2 spring onions, trimmed and chopped
- 1 clove large garlic, crushed
- 50grams rocket leaves
- 3tablespoons walnut oil
- 3tablespoons extra virgin olive oil
- 1kilograms pumpkin
- 5milliliter extra virgin olive oil (for brushing)
- 1 pinch salt
- 1 pinch black pepper
Nutrition per serving
1360kJ / 325Cal
1360 Kilojoules or 325 Calories
16% of daily energy intake*
Protein
6.0grams
Fat
22.8grams
Carbs
18.2grams
Sugars
16.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cut the pumpkin into 8 wedges. Remove the seeds and fibre but leave the skin on. Brush all over with olive oil, season with salt and pepper and spread out on a large baking sheet. Roast in a preheated oven, 220°C for 20-25 minutes until tender, turning halfway through.
Step 2 of 3
Meanwhile, make the pesto. Put the walnuts, spring onions, garlic and rocket in a food processor and process until finely chopped. With the motor running, gradually drizzle in the oils. Season the pesto with salt and pepper.
Step 3 of 3
Serve the roasted pumpkin with the pesto and extra rocket leaves.
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