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!

Ingredients:

3-6 wedges of pumpkin, skin on

2 tablespoons olive oil + extra

1 teaspoon sea salt

Decent pinch freshly ground black pepper

¼ cup of sour cream

Juice from half an orange or lemon

¼ cup toasted seeds and nut (I used sunflower and pumpkin seeds + almonds)

2 tablespoons pomegranate molasses or honey  

Method:

1. Preheat the oven to 180 C. Line a tray with baking paper.
2. Brush pumpkin with olive oil and sprinkle with salt and pepper. Bake for 40-50 minutes until tender and browned a little.
3. Whisk sour cream with orange juice and an extra splash of olive oil. Spoon half of this dressing onto a serving plate.
4. 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!

Variations:

• Add a tsp of mustard to the sour cream.
• Scatter over fresh parsley or coriander leaves to serve.
• Use hazelnuts or walnuts.
• Mix cashew butter, lime, sesame oil and chilli flakes to make a different creamy dressing.
• Add some juicy grapes to the final dish.
• In the final 15 minutes, roast some button mushrooms (toss with oil first) with the pumpkin.