Spiced Roasted Pumpkin Wedges

A salad/roasted vegetable combo. These festive pumpkin wedges are given an extra Christmas hit with warming spices and dried cranberries. If spices aren't your thing, simply omit and season with salt and pepper. 

Recipe by Nadia Fragnito

Serves 4   |   50 minutes 

1 kg Kent pumpkin
oil for greasing
3 tablespoons olive oil
¾ cup maple syrup
¼ teaspoon cinnamon powder
¼ teaspoon garam masala
½ teaspoon onion powder
juice ½ lemon
1 can brown lentils
100g capers
½ cup dried cranberries
100g rocket 
½ teaspoon salt
cracked black pepper

Preheat fan forced oven to 180°C. 


Cut the pumpkin into thick wedges, discarding the seeds. Grease a large oven tray generously with oil. Place the pumpkin wedges flat on the tray.


Combine the olive oil and maple syrup in a small jug. Stir through spices and onion powder. Pour over and rub into the pumpkin, coating both sides.


Roast for 35-40 minutes until pumpkin is soft and caramelised. 


Carefully arrange roasted pumpkin onto a large platter. Pour lentils into the roasting pan with the pumpkin juices. Stir through the capers, cranberries and rocket. Add the lemon juice, salt and pepper and toss to cover. Arrange the salad onto the platter alongside the pumpkin.