Roasting your pumpkin in large wedges gives you rich, sweet flesh with great caramelised edges, which are nicely accented by the cinnamon. The agrodolce element of the vinegary currants works well with roast pork.
½ Japanese pumpkin, sliced in 3cm wedges, skin on, seeds removed
Extra virgin olive oil
Freshly ground pepper
4 pinches cinnamon
3 tbsp currants
40ml sherry vinegar
3 eschalots, finely sliced
1. Preheat oven to 180C.
2. Toss the pumpkin wedges in enough olive oil to coat, season with salt, pepper and cinnamon. Place on a tray lined with baking paper and bake for 30 minutes.
3. Add the currants to a pot with the vinegar and bring to a simmer. Turn off the heat and allow to sit and plump up.
4. In a small bowl, add the eschalots, a pinch of sugar and salt, mix, scrunching with your fingers. Add a splash of oil, the currants and any vinegar left in the pot, stir, pour over the hot pumpkin and serve.