Directions

1. Step 1

   Preheat oven to 180°C fan-forced.

2. 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.

3. Step 3

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

4. Step 4

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

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.