Alison Roman's spicy roasted pumpkin with pickled onion

Swap coriander for thyme, rosemary or even mint.
Swap coriander for thyme, rosemary or even mint. Photo: William Meppem
Difficulty
Easy
Dietary
Vegetarian

This is a simple side that partners up well with any roasted main. No need to peel the pumpkin; just roast until caramelised and serve.

Ingredients

1.4kg pumpkin, cut into wedges, seeds and pulp removed

1½ tbsp olive oil, plus more for drizzling

1 tsp dried chilli flakes, plus extra to serve

1 tbsp fresh lemon or lime juice

2 small red onions, thinly sliced into rings

1 cup mint leaves, torn

1 cup coriander, tender leaves and stems

Method

1. Preheat oven to 220C (200C fan-forced).

2. Drizzle pumpkin with olive oil, sprinkle with dried chilli flakes and season with salt and pepper. Toss to coat in oil, then roast for 40–45 minutes or until pumpkin is caramelised, golden brown and totally tender.

3. Meanwhile, combine the lemon and onion in a small bowl. Season with salt and pepper and toss to coat and leave for about 30 minutes.

4. To serve, scatter pumpkin with lemony onions, mint, coriander and sea salt flakes. Give another sprinkling of dried chilli flakes, if you like.

Tip: Butternut pumpkin roasted in halves also works – guests can scoop their own servings.

This recipe features in our ultimate Christmas feast