Cinnamon Roasted Pumpkin with Candied Orange Peel and Toasted Pepitas

Elena Duggan

Ingredients:

Cinnamon Pumpkin

  • ½ Kent or Jap Pumpkin, cut into even wedges- retain skin, remove seeds
  • 2 tsp cinnamon
  • Up to 100g Extra virgin olive oil
  • 5g salt

Zesty Pepitas

  • 3 navel or valencia oranges, reserve juice
  • 50g caster sugar or granulated stevia
  • 50g pepitas
  • Salt to taste

Orange Butter Sauce

  • 2 navel or valencia oranges, reserved juice from above
  • 100g Butter
  • Up to 1 tbsp salt

Method:

  1. Preheat oven to 150 degrees Celsius
  2. Place pumpkin pieces on an oven tray
  3. Mix cinnamon, salt and olive oil together and thoroughly coat pumpkin
  4. Place pumpkin skin side down and roast for approx. 90 minutes or until caramelized and soft on the inside
  5. Serve with warm and zesty pepitas and orange butter as below
  6. Rinse the oranges.
  7. Cut the top and bottom off each orange and score the skin into quarters.
  8. Remove the skin (peel and pith, the white part), and julienne the skin. Place the strips of peel in a large saucepan and cover with cold water. Reserve juice.
  9. Set on the stove on high heat and bring to a boil. Drain the water from the peels and repeat this process twice more before allowing to cool and dry thoroughly
  10. In a heavy based fry pan, add pepitas and orange zest and gently toast until fragrant and starting to colour, add sugar and stir until thoroughly coated in a crystalised crust.
  11. Heat the orange juice over a medium simmer in a saucepan, reduce by approximately half. Add butter and blitz until thoroughly combined, season to taste.
  12. Serve pumpkin on top of sauce with zesty pepitas sprinkled over the top.

Health Notes:

  • Gluten free
  • Grain free
  • Refined sugar free
  • Vegetarian
  • Vegan optional – replace butter with EVOO in sauce
  • Pescatarian

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